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Peaches and Cream Ice Pops

Course Dessert
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5 ice pops
Author Miranda Couse


  • 2 peaches cut in 8 pieces each
  • 3 T . brown sugar packed
  • 1/2 cup Almond Breeze Almondmilk
  • 1/4 cup greek yogurt


  • Preheat oven to 350 degrees. Line a baking pan that has raised edges with parchment paper. The raised edges will keep the juices from spilling all over in your oven.
  • Cut each peach into 8 slices and remove the pit.
  • Lay the peaches on the parchment paper.
  • Place into the oven and bake for 20 minutes. Flip the peaches and bake for another 20 minutes. The edges will caramelize slightly and the peaches will be tender.
  • Let cool for about 10 minutes.
  • Place the peaches, brown sugar, almondmilk, and greek yogurt into a blender. Blend until smooth.
  • Pour the mixture into ice pop molds. Freezer overnight.
  • Run the ice pop mold under warm water for 20 - 30 seconds to remove the ice pops.


This is my ice pop mold.
If you want to fill the ice pop mold I use, just double the recipe.