Tagged: popsicles

peaches and (coconut) cream pops

peach and coconut cream popsicles // batch-22

You guys. I think I’m starting to walk down the dangerous path of popsicle addiction. They’re everywhere! Tracy from Shutterbean is the queen of boozy popsicles as far as I’m concerned. And these vegan espresso fudgesicles on Take a Megabite? I just die.

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peach and coconut cream popsicles // batch-22

I think I’m going to have to invest in a heavy duty  popsicle mold like this one. What do you think? Any recommendations? I just know my life will be approximately a million times better once I can make 10 pops at a time instead of a measly 4. Summer’s here for at least another month — and let’s be real, New York won’t cool off until late September…if not early October. So it’s a pretty solid investment, right? Right.

peach and coconut cream popsicles // batch-22

Today’s popsicles are a creamy, dreamy delight, if I do say so myself. I tossed peeled and sliced peaches with olive oil and sugar and stuck them under the broiler. They got all gooey and fragrant in no time and my apartment didn’t become a hot box. It was a win-win! Next, blended the peaches and layered them with coconut milk in the molds. So simple, yet so delicious. So indulgent, and yet totally guilt-free.

There’s nothing better than peaches and (coconut) cream at the end of July.

peach and coconut cream popsicles // batch-22

Peaches and (Coconut) Cream Pops

adapted from Joy the Baker

makes 10-12 popsicles

  • 1 pound fresh peaches, pealed and chopped
  • 1 tablespoon olive oil
  • 3 tablespoon granulated sugar
  • 1 (15 ounce) can whole fat coconut milk
  • 1 teaspoon pure vanilla extract

Place peaches on baking sheet, drizzle with olive oil and sprinkle with 1 tablespoon of sugar. Place in the oven, under the broiler until blistered and fragrant (about 10 minutes.)  Remove from the oven and spoon the peaches into the bowl of a food processor fitted with a blade attachment and blend until smooth.

In a small bowl combine coconut milk, remaining sugar, and vanilla extract. Mix well.

Spoon the peach mixture into the bottom of each popsicle mold. Pour coconut milk over top into each mold, until 2/3  full. Spoon more peaches into each mold and add more milk until full.

Place popsicle mold lids over top and freeze for 6 hours or overnight.

(If you, like me, have a tiny popsicle mold, store leftover ingredients in the fridge and make a second batch later in the week.)

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strawberry cashew cream ice-pops

strawberry cashew cream ice-pops // batch-22
One of my roommates eats popsicles all year round. Even in the dead of winter. She’ll come home from a snowy excursion to the grocery store in mid-February and unload a box of coconut pops that make me shiver just looking at them.
Needless to say, I don’t get it.
strawberry cashew cream ice-pops // batch-22
To me, there’s something so quintessentially summery about popsicles — especially homemade ones. I have so many hazy memories of sticky summer afternoons spent consuming popsicles in my backyard. Of watching drops of melting popsicle splatter the pavement of my neighbor’s driveway. Of greedily slurping up the last drops fruity goodness from the popsicle molds.
strawberry cashew cream ice-pops // batch-22
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This is a vegan version of the popsicles my mom made for me as a kid. They’re quick, easy, and oh so satisfying. I bet you have the ingredients on hand now. So what are you waiting for? It’s popsicle season!
Strawberry Cashew Cream Ice-Pops
Makes 8 popsicles
  • 2 cups sweetened cashew milk (the brand I used contained a dash of cinnamon and vanilla. So delicious! Almond, soy, coconut or dairy milk may be subbed in)
  • 1 cup frozen strawberries
  • 1 large frozen banana
Combine all ingredients in a blender until smooth. Pour into popsicle molds and freeze for at least 2 hours.
strawberry cashew cream ice-pops //batch-22