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It’s so hot outside, I want everything I eat to be frozen.

peaches and cream ice pops

Which is why my favorite ice pop mold has been getting a lot of use lately!

These “Peaches & Cream” ice pops make a refreshing treat on a hot, summer day. Made with just a handful of ingredients, they’re also incredibly easy to prepare! Peaches are loaded with beta carotene and vitamin C, which may improve your eye health by boosting circulation, as well as help prevent wrinkles and dark under-eye circles. Coconut milk is naturally loaded with magnesium, which promotes relaxation, and healthy fats, which may help boost metabolism and keep you satiated longer.

Combined, they make a sweet and creamy dessert!

Peaches & Cream Ice Pops (Dairy-free)
makes about 10 ice pops

Ingredients:

2 1/2 cups peach slices (fresh or thawed from frozen)
1 cup full-fat coconut milk*
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

*Note: You can make your own coconut milk from a young Thai coconut by blending the meat and coconut water together until a creamy milk is created (this milk should be thick, and not strained). Alternatively, you can use a BPA-free canned coconut milk, such as Native Forest Organic.

Directions:

Combine all of the ingredients in a blender, and blend until very smooth. Adjust sweetness to taste, if necessary, keeping in mind that the final frozen result will taste less-sweet than the room temperature mixture.

Pour the mixture into an ice pop mold (I used this one), insert wooden sticks, and allow to freeze for 6 hours, or until frozen solid.

making peaches and cream ice pops

To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!

Store in a sealed container in the freezer until ready to serve.

peaches and cream ice pops

peaches and cream Ice pops

Peaches & Cream Ice Pops (Dairy-free)

4.50 from 10 votes
A sweet and creamy ice pop, featuring nutrient-rich peaches and coconut milk!
prep10 mins total10 mins
Servings:10

Ingredients
 
 

Instructions

  • Combine all of the ingredients in a blender, and blend until very smooth. Adjust sweetness to taste, if necessary, keeping in mind that the final frozen result will taste less-sweet than the batter.
  • Pour the mixture into an ice pop mold (I used this one), insert wooden sticks, and allow to freeze for 6 hours, or until frozen solid.
  • To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!
  • Store in a sealed container in the freezer until ready to serve.

Notes

*You can make your own coconut milk from a young Thai coconut by blending the meat and coconut water together until a creamy milk is created. Alternatively, you can use a BPA-free canned coconut milk, such as Native Forest Organic.

Nutrition

Calories: 71kcal | Carbohydrates: 7g | Fat: 4g | Saturated Fat: 4g | Sodium: 3mg | Potassium: 131mg | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 2.8mg | Calcium: 11mg | Iron: 0.8mg
Course: Dessert
Cuisine: American
Keyword: coconut milk, dairy free, dessert, paleo
Calories per ice pop: 71, Fat: 4g, Carbohydrates: 7g

Enjoy!

Reader Feedback: Anything you crave when the weather is hot?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. These were pretty good. I saw another comment mentioning that these are a little bit too icy. I had a similar thought. I also wonder if coconut milk yogurt would make them creamier. They are a nice treat as-is though.

  2. I made these and left them out for dessert when I had company – everyone loved them! They were however, a little bit too icy. I was wondering – would it make sense to substitute 1 cup of coconut milk for 1 cup of “So Delicuous Coconut Milk Yogurt” – perhaps the pops would come out a little bit creamier.

  3. I’m going to make these for my 19 month old daughter! Love that they have great fats from the coconut milk and they are fantastic for teething!

  4. Oh my goodness! These are FANTASTIC! So creamy, non-dairy, and delicious. I was pleased with the frozen results not becoming icy but maintaining the creaminess!

  5. Would this work well if I did not want to make popsicles but just froze the mixture in a bowl to make it more of an ice cream than a pop?

    1. It will be pretty firm when you freeze it, but you could allow the ice cream to thaw for 10-15 minutes before serving so it’s more scoop-able.

  6. I make my own coconut milk by soaking dry shredded coconut, then blending it in my vitamix, and then strain the pulp out (and make flour with it). There must be a nice fat content to it cause I get the super thick cream layer once it’s refrigerated. You think this stuff would work? Not sure if it’s the same fat content as canned.

    1. I feel like my homemade coconut milk doesn’t have the same amount of fat as the canned stuff, so I’m not sure if that would work well or not. Please let us know if you give it a shot!

      1. It took me a while to find someone close to me that carried a BPA free popsicle maker (I have problems getting anything shipped to this address, so I can’t order online). Just so happens it’s the same one you use and you’re right, it’s awesome 🙂 I made this recipe using my homemade coconut milk and strawberries (not a peach fan) and they were SO GOOD 🙂 Thanks so much for the recipe.

      2. Okay, the strawberry ones were good…a bit “icy”…but good. But they pale in comparison to mango. So creamy, so decadent. I think this is one the best things I’ve ever eaten <3 So I definitely recommend mango for anyone who's not a peach fan.