Peaches 'n' Cream Ice Pops
Creamsicles, fruity ice pops with a creamy center, were one of my childhood favorites when running around the neighborhood on a summer day. This peach-flavored riff has a little more texture, and is simple to make. Blend fresh peaches, sugar, and cream with mascarpone cheese for a little tangy flavor. Add diced peaches to the blended mixture for texture, then pour the base into ice pop molds. These frozen treats are perfect for eating on a hot day, and you won’t have to chase the ice cream truck down the street.
Special equipment: You’ll need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks instead.
What to buy: While white peaches or nectarines can be used in this recipe, we like yellow peaches for their sweet-tart flavor and golden color. Thawed frozen peaches can be substituted if fresh are not available.
This recipe was featured as part of our summer ingredients recipe slideshow.
Watch Christine Gallary of the CHOW Test Kitchen make this simple ice pop recipe in an episode of our Easiest Way video series.
- 1 pound ripe yellow peaches or nectarines (about 3 medium)
- 2/3 cup mascarpone cheese
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/8 teaspoon fine salt
- 1Halve and pit the peaches. Cut the halves into 1/4-inch dice until you have 1 cup. Place the diced peaches in a large resealable plastic bag; set aside.
- 2Cut the remaining peach halves into rough 1-inch chunks and place in a blender. Add the remaining ingredients and blend until smooth, stopping the blender to scrape down the sides as needed. Pour the mixture into the bag with the diced peaches and stir to combine.
- 3Cut about 1/2 to 3/4 inch off of one corner of the bag (pinch the opening closed so that the ice-pop base doesn’t run out) and then squeeze even amounts of the mixture into the freezer pop molds. Tap the molds a few times on the counter to release any bubbles. Insert the sticks and freeze until solid, at least 6 hours.
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