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Peaches and Cream Popsicles

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Peaches and Cream Popsicles

posted June 24, 2013 by Gina

There’s nothing like eating a sweet, juicy, ripe peach on a hot summer day – but these peaches and cream popsicles made with yogurt, almond milk and almond extract make a wonderful treat on a hot day like today.

It’s in the nineties today, the kind of day where you want to either sit in front of the air conditioner and never leave the house, or swim in the pool all day – we opted for the latter.

I’ve been thinking about making a peach dessert combined with almond extract – because I love the smell of my peach-almond facial scrub, so I came up with this easy dessert using really ripe sweet peaches, unsweetened vanilla Almond Breeze almond milk and almond extract – delish!

I used raw sugar to sweeten these, but you could sweeten them with stevia or whichever sweetener you prefer. My star shaped ice pop mold, which you can find on Amazon makes 4 oz popsicles, so depending on the size of your popsicle mold, you may get different amounts.

Peaches and Cream Popsicles

Servings: 6 • Size: 1 popsicle • Points +: 2 pts • Smart Points: 3

Calories: 78 • Fat: 0.5 g • Carb: 17 g • Fiber: 1 g • Protein: 2 g • Sugar: 16.5 g

Sodium: 59 mg (without salt) • Cholest: 1.3 mg


  • 3 medium peaches
  • 1/2 cup 2% Chobani Greek yogurt
  • 1/3 cup sugar (I used raw, or your favorite sweetner)
  • 1/3 cup Almond Breeze vanilla unsweetened almond milk
  • 1/4 teaspoon pure almond extract
  • 1/8 teaspoon fine salt


Halve and pit the peaches. Cut the peach halves into 1/4-inch dice until you have 1 cup. Place the diced peaches in a bowl; set aside.

Cut the remaining peaches into rough 1-inch chunks and place in the blender. Add the remaining ingredients and blend until smooth, scrape down the sides of the blender as needed. Pour the mixture into the bowl with the diced peaches and mix to combine.

Divide the mixture evenly into the popsicle molds, or disposable small plastic cups. Insert the sticks and freeze until solid, at least 5 to 6 hours.

Disclosure: This recipe was created in partnership with Blue Diamond Almond Breeze.

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posted June 24, 2013 by Gina
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