Peaches And Cream Pops Recipes

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PEACHES 'N CREAM POPS



Peaches 'n Cream Pops image

Provided by Gaby

Number Of Ingredients 11

1 pound peaches (pits removed and sliced into chunks)
1 teaspoon lemon juice
1/2 cup honey (divided)
1 ½ cups Almond Breeze Almondmilk Vanilla
1/2 cup full fat Greek yogurt
1 teaspoon pure vanilla extract
small pinch fine sea salt
1/2 cup flour
2 ounces cold butter
1/4 cup brown sugar
1 teaspoon cinnamon

Steps:

  • Preheat the oven to 375 degrees F. Arrange the peaches in an even layer on a parchment-lined sheet pan. Drizzle with lemon juice. Roast until the peaches are soft and fragrant, about 20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room-temperature.
  • Make the streusel while the peaches are cooling. In a food processor, combine the flour, butter, sugar and cinnamon and pulse for a few seconds to break up the butter. Place the mixture on a parchment lined baking sheet and pat the mixture into a large cookie shape and bake for 10 minutes. Remove the streusel from the oven and let cool. Once cooled, break apart into crumbles.
  • Add the roasted peaches and 1/4 cup honey to a food processor, and pulse once or twice to combine. The mixture should still be a be quite chunky.
  • In a separate bowl, whisk together the Almond Breeze Almondmilk Vanilla and the remaining 1/4 cup honey. Taste and adjust honey if you want it to be sweeter. Stir in the vanilla and salt until smooth.
  • Spoon a tablespoon of the peach mixture into the bottom of each ice pop mold. Layer with a bit of the cream and another layer of the streusel. Continue layering until all the molds are evenly filled. Freeze until set, about 4-5 hours. After 30 minutes of freezing time, place a wooden craft stick in each pop, and continue freezing.
  • To remove the pops: Place the popsicle mold in a large pot of warm water for 10-15 seconds, then pull gently on each pop stick until the pops release.

PEACHES AND CREMA PALETA POPS



Peaches and Crema Paleta Pops image

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.

Provided by Fany Gerson

Yield 8-10 ice pops

Number Of Ingredients 10

4 ripe medium peaches (about 1 1/2 pounds), pitted, cut into 1/2" cubes
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 cup whole milk
1/4 cup granulated sugar
1/8 teaspoon kosher salt
1/2 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla extract
3/4 cup crema (Mexican salted cream) or sour cream
3 tablespoons powdered sugar
1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 400°F. Toss peaches with brown sugar and cinnamon on a parchment-lined rimmed baking sheet. Roast until peaches release some juices but are still holding their shape, 10-15 minutes. Let cool.
  • Meanwhile, combine milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape in seeds and add pod (wait if using vanilla extract). Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a gentle boil, taking care not to scald, about 5 minutes.
  • Remove from heat, then transfer milk mixture to a medium bowl. Add crema, powdered sugar, and lemon juice and whisk until smooth. Whisk in vanilla extract, if using. Let cool slightly, then discard vanilla bean pod, if needed, and chill until cold.
  • Fill each ice-pop mold with crema mixture to a height of 1". Freeze until mixture begins to set, about 30 minutes. Divide peaches among molds, then evenly pour remaining crema mixture into each mold, leaving at least 1/2" from top of mold.
  • Place lids over ice-pop molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
  • Just before serving, dip molds briefly into hot water to release.
  • Pops can be made and frozen for up to 3 months.

PEACHES 'N' CREAM ICE POPS



Peaches 'N' Cream Ice Pops image

These peach pops with a vanilla surprise inside couldn't be easier to make. After freezing mini scoops of ice cream in small paper cups, unmold them, and encase in a larger cup of fruity armor.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 20m

Yield Makes 6

Number Of Ingredients 4

1 1/4 cups vanilla ice cream
1 pound frozen peaches, thawed
1/2 cup sugar
1/4 cup 100% white-grape juice

Steps:

  • Pack 3 tablespoons ice cream into each of six 3-ounce disposable paper cups. Insert ice-pop sticks and freeze until firm, 1 hour. In a blender, combine peaches, sugar, and juice and puree until smooth, scraping down sides if necessary. Pour 1 tablespoon puree into each of six 6-ounce paper cups and freeze until firm, 1 hour. Reserve remaining puree.
  • Peel away paper from 3-ounce cups and place each ice cream pop into a larger cup of frozen puree. Pour enough reserved puree into cups to just cover ice cream. Freeze until solid, 4 hours (or up to 1 week). Unmold ice pops just before serving.

Nutrition Facts : Calories 159 g, Fat 3 g, Fiber 1 g, Protein 2 g, SaturatedFat 2 g

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