I love all summer fruits, but peaches are close to the top of my list of favorites. There's nothing tastier than eating a plump fresh peach, juices bursting. But after eating my fill of peaches, I crave more. I still want all that sweet and fragrant peachiness, but in another format. This is where peach pies and tarts come in, not to mention grilled peaches and peach jam. My new favorite peach recipes, however, may be the simplest of them all: peach ice pops and creamsicles.
If you have a blender and some ice pop molds, making homemade peach ice pops and creamsicles is a breeze. And if you don't have ice pop molds, you can use short plastic cups and popsicle sticks. The only hard thing about making these frozen treats is waiting for them to freeze before you can eat them.
Preparing homemade fruit pops is also fun. My kids enjoy making them with me and, better yet, they love to eat them. So, instead of grabbing some high-fructose Big Sticks or Rocket Pops (although I must admit I do love both of those), my children are licking pops made of real peaches, with all of their vitamins and nutrients, and having a ball doing it. Best of all, they're not just fun and good for kids, they taste delicious.
As with anything homemade, you get to decide how the final product turns out. If you want popsicles with fruit chunks, just puree the fruit until you have a smoothly flowing texture that retains some small chunks of peach to bite into later. If you like smooth ice pops, puree the mixture until you get a velvety consistency. And, if you're in a tart and fruity mood (and who doesn't feel like that sometimes), you can make non-dairy ice pops, but if you're feeling a bit decadent and want a treat with more of an ice-cream flavor, the creamsicles really hit the spot.
As much as I love peaches, however, I don’t limit myself to using just this one fruit for homemade pops. Stone fruits -- such as nectarines, apricots and plums -- work well with the recipes below, but you could also try using raspberries, strawberries, blueberries, blackberries, or whatever you'd like. Just use a little less juice or heavy cream when using berries as they have a more water consistency.
