Use Those Super-Ripe Peaches on Your Counter for These Vegan Peaches and Cream Pops

Beat the summer heat with this delicious, dairy-free frozen treat

Photo: Pornchai Mittongtare

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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

More Related Recipes to Try Next:
Saffron-Peach Jam
Yellow Peach Moscow Mules
Grilled Peach and Raspberry Fruit Salad

Vegan Peaches and Cream Pops


  • 8 very ripe yellow peaches
  • 1/2 cup unrefined cane sugar
  • 1 cup coconut milk
  • 1 cup almond milk


  1. Peel and pit peaches (to quickly peel, drop in boiling water 30 seconds, remove with slotted spoon, and slip skins off).
  2. Combine peaches, sugar, and milks in blender, and purée until smooth.
  3. Transfer mixture to popsicle molds and freeze 3-4 hours, or overnight.

Trending on Vegetarian Times