Summer Peach & Cream Ice Pops Recipe

There's something undeniably nostalgic about biting into a creamy, fruity ice pop on a hot summer day. These Summer Peach & Cream Ice Pops are bursting with ripe peach flavor and a dreamy swirl of sweet vanilla cream that takes you straight back to childhood.

I came up with this recipe during a record-breaking heatwave when I needed something cold, refreshing, and just a little indulgent. After a few test batches, I landed on the perfect combo: fresh peaches, a touch of honey, and a creamy layer that feels like peach cobbler in frozen form.

Once you make these, you’ll be looking for excuses to keep a stash in your freezer all season long.

Why You'll Love These Summer Peach & Cream Ice Pops

Get ready to fall in love with your new go-to summer treat. These ice pops are refreshing, wholesome, and incredibly easy to whip up.

First, they’re packed with real fruit. No artificial flavors or dyes here—just juicy, ripe peaches blended into a naturally sweet puree.

They’re also super easy to make. With only a few ingredients and a blender, you’ll have your mixture ready in under 10 minutes. Pop them in the freezer and let time do the rest.

Need a healthier dessert option? These are naturally sweetened with honey and a splash of vanilla, so you can feel good about sharing them with kids or enjoying one yourself after dinner.

And let’s not forget how pretty they look! The creamy swirls create a beautiful marbled effect that makes these pops just as photogenic as they are tasty.

Once you try one, you’ll understand why we haven’t had a single summer without these in our freezer since.

Ingredient Notes

The beauty of these ice pops is in their simplicity. You only need a handful of ingredients, but each one brings something essential to the mix.

Fresh peaches are the star of the show. Choose ripe, juicy peaches for the best flavor. If peaches aren’t in season, you can use frozen peach slices—just thaw them before blending. Don’t bother peeling the peaches unless the skins are particularly tough; they blend right in and add color.

Honey adds natural sweetness that complements the peaches without overpowering them. You can adjust the amount depending on how sweet your fruit is. Maple syrup or agave work well as alternatives if needed.

For the cream layer, I use a mixture of Greek yogurt and heavy cream. The yogurt adds a tangy richness while the cream brings smoothness. Together, they create that luscious texture you’d expect in a peaches-and-cream dessert.

A touch of vanilla extract rounds out the flavor, enhancing the fruitiness and adding that nostalgic ice cream shop vibe. Don't skip it—it makes a difference.

You’ll also need ice pop molds and sticks. Any kind will do, but silicone molds make it easier to remove the pops without breakage.

How To Make These Summer Peach & Cream Ice Pops

Making these popsicles is as easy as blending, layering, and freezing. Here’s how to get them just right.

Start by prepping your peaches. If using fresh, wash and pit them, then cut into chunks. If you're using frozen, let them thaw until soft. Add them to a blender along with honey and a splash of lemon juice to brighten the flavor. Blend until smooth.

In a separate bowl or measuring cup, mix the Greek yogurt, heavy cream, and vanilla extract. Whisk until combined. You want the mixture to be pourable but still creamy—add a little more cream if it's too thick.

Now it's time to layer. Pour a bit of the peach puree into the bottom of each ice pop mold, followed by a spoonful of the cream mixture. Repeat until the molds are full, then use a skewer or knife to gently swirl the layers together. Don’t overdo it—a light swirl gives the best marbled look.

Insert sticks and place the molds in the freezer. Let the pops freeze for at least 6 hours, or overnight for best results. When you’re ready to enjoy, run the molds under warm water for a few seconds to loosen the pops.

From start to finish, you’re looking at about 15 minutes of hands-on time. The hardest part is waiting for them to freeze!

Storage Options

These ice pops keep beautifully in the freezer, making them perfect for batch prepping. Once fully frozen, you can remove them from the molds and store them in a zip-top freezer bag.

For best texture and flavor, enjoy them within 2-3 weeks. They’ll still be safe to eat beyond that, but the creamy layer may develop ice crystals over time.

If you plan to store them long-term, consider wrapping each one in wax paper before bagging. This helps prevent sticking and keeps them looking picture-perfect.

To serve, simply pull one out and let it sit at room temperature for 1-2 minutes. It’ll soften just enough to bite into without breaking your teeth!

Variations and Substitutions

These pops are wonderfully versatile, so feel free to get creative with what you have on hand.

If peaches aren’t your thing, try using nectarines, mangos, or strawberries. Each will give a slightly different flavor, but all work beautifully with the cream layer.

To make them dairy-free, substitute coconut cream and dairy-free yogurt for the cream mixture. The result is still rich and satisfying, with a slight tropical twist.

For a more decadent dessert, swirl in a little crushed graham cracker or shortbread crumbs to mimic a peach cobbler vibe.

Want more texture? Try adding chopped peaches or berries into the molds for a burst of fruit in every bite.

Don’t be afraid to play around—these pops are forgiving and fun to customize. Just keep the base formula of fruit and cream, and the options are endless.

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