When I was growing up, we would go to lake Granbury every single year for the 4th of July. I honestly think I went every year for at least 22 years of my life. One of my fondest memories is making (more like eating) homemade vanilla ice cream with peaches. I can still remember the feeling of being sunburned and tired from a day out on the lake and indulging in a big bowl of nice, cold homemade ice cream.
This popsicle recipe brings all kinds of nostalgia into my life. While it's not the exact taste of homemade ice cream, it comes close (and is probably a little healthier too). I used greek yogurt in this recipe, but you can use whole milk, or full fat coconut milk - the fattier the creamier. You can also use honey instead of agave nectar if that fits your fancy.
My husband loves this recipe and couldn't stop eating them once they were done. Go give them a whirl and let me know what you think!
ROASTED PEACHES AND CREAM POPSICLES
- 1lb ripe peaches
- Brown sugar for sprinkling
- 1/2 cup agave nectar
- 1 1/2 cup greek yogurt
- 1 teaspoon vanilla bean paste
- Small pinch of sea salt
- Preheat oven to 375°F. Slice peaches and rub the flesh side with brown sugar. Place flesh side down on a baking sheet and place in oven. Bake for 5-7 minutes or until easily punctured with a fork.
- Peel skin off peaches (be careful as the peaches are probably pretty hot) and place in a food processor with 1/4 cup of agave nectar. Pulse a few times to combine.
- In a separate bowl, whisk the remaining 1/4 of agave nectar, greek yogurt, vanilla bean paste, and salt.
- Pour peaches into your yogurt mixture and whisk to combine.
- Pour mixture into 10 popsicle molds and let freeze for 4 hours.
- To serve, eat immediately after freezing, or you can remove from molds, drizzle with agave nectar and let them freeze for about 15 more minutes.