Peaches and Cream Popsicles

Peaches & Cream Popsicles // Feast + West

This recipe originally appeared on Pretty Providence.

Y’all, it’s too hot out there. These Peaches and Cream Popsicles have been my saving grace this summer.

These little things are so freakin’ good, I’ve been eating them for breakfast on hot mornings lately, like breakfast popsicles.

Before you judge me, I ask, ‘How is it any different from eating fresh, sliced peaches with Greek yogurt and honey for breakfast?’

That’s right. It’s not! They’re sweet and creamy and fruity and cold and perfect.

Roasted Peaches with Goat Cheese and Honey is one of my favorite desserts in the summer.

If you’ve got a bushel of late-summer farmers market peaches, a tub of Greek yogurt and a bit of honey, sugar and cream, I urge you to mix these up immediately.

(Technically you’ll need a popsicle mold and sticks too, but if you’re a popsicle fiend like me you probably already have both.)

For more popsicle recipes, try Blackberry Mojito Popsicles, Swirled Blueberry Yogurt Popsicles and Irish Coffee Popsicles.

Peaches & Cream Popsicles // Feast + West

Peaches & Cream Popsicles

Yield: 10 popsicles
Prep Time: 30 minutes
Freeze Time: 3 hours
Total Time: 3 hours 30 minutes

These marbleized Peaches & Cream Popsicles are as pretty as they are scrumptious. They're easy to make and easy on the wallet, too.


  • 1 cup heavy cream, half-and-half or milk
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup Greek yogurt
  • 2 large peaches or 3-4 smaller ones
  • 3 tablespoons honey


  1. In a medium bowl, stir together cream and sugar until the sugar has dissolved. Stir in the vanilla. Add Greek yogurt to a large bowl and fold in the cream mixture. Whisk together until smooth and slightly frothy.

  2. Peel and slice peaches. Discard the pits. In a food processor or blender, puree peach slices with honey.

  3. Layer into popsicle molds, alternating between the cream mixture and the peach puree. Use a wooden skewer to create a marbleized effect.

  4. Add popsicle sticks and freeze 2 to 3 hours. Use lukewarm water to set popsicles free from the molds. Store in zip-lock bags and keep frozen until ready to eat.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 35mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 4g

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