POV: You have peaches sitting on the counter and they’re right on that line of being so juicy and perfectly super-duper ripe that if you look at them wrong they might tip into past-prime territory. You might have been planning to bake a cobbler with them, but now you’re missing an ingredient and don’t want to turn on the oven anyway. What do you do? Answer: Make a batch of these vegan peaches and cream pops in your freezer.
Making these is as simple as blitzing up the fruit with almond and coconut milk and a bit of sugar and then setting aside in molds until ready to eat. If you have kiddos around, it’s a fun project to make together on a summer morning – and even more fun to eat a few hours later.
If you prefer a different combo of milks or have a nut allergy in the house, feel free to experiment with swaps – but keep in mind that it may impact the amount of time required to fully freeze.
From Better Nutrition
Vegan Peaches and Cream Pops
- Peel and pit peaches (to quickly peel, drop in boiling water 30 seconds, remove with slotted spoon, and slip skins off).
- Combine peaches, sugar, and milks in blender, and purée until smooth.
- Transfer mixture to popsicle molds and freeze 3-4 hours, or overnight.