PEACHES 'N CREAM POPS
Provided by Gaby
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Arrange the peaches in an even layer on a parchment-lined sheet pan. Drizzle with lemon juice. Roast until the peaches are soft and fragrant, about 20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room-temperature.
- Make the streusel while the peaches are cooling. In a food processor, combine the flour, butter, sugar and cinnamon and pulse for a few seconds to break up the butter. Place the mixture on a parchment lined baking sheet and pat the mixture into a large cookie shape and bake for 10 minutes. Remove the streusel from the oven and let cool. Once cooled, break apart into crumbles.
- Add the roasted peaches and 1/4 cup honey to a food processor, and pulse once or twice to combine. The mixture should still be a be quite chunky.
- In a separate bowl, whisk together the Almond Breeze Almondmilk Vanilla and the remaining 1/4 cup honey. Taste and adjust honey if you want it to be sweeter. Stir in the vanilla and salt until smooth.
- Spoon a tablespoon of the peach mixture into the bottom of each ice pop mold. Layer with a bit of the cream and another layer of the streusel. Continue layering until all the molds are evenly filled. Freeze until set, about 4-5 hours. After 30 minutes of freezing time, place a wooden craft stick in each pop, and continue freezing.
- To remove the pops: Place the popsicle mold in a large pot of warm water for 10-15 seconds, then pull gently on each pop stick until the pops release.
PEACHES AND CREMA PALETA POPS
The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.
Provided by Fany Gerson
Yield 8-10 ice pops
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Toss peaches with brown sugar and cinnamon on a parchment-lined rimmed baking sheet. Roast until peaches release some juices but are still holding their shape, 10-15 minutes. Let cool.
- Meanwhile, combine milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape in seeds and add pod (wait if using vanilla extract). Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a gentle boil, taking care not to scald, about 5 minutes.
- Remove from heat, then transfer milk mixture to a medium bowl. Add crema, powdered sugar, and lemon juice and whisk until smooth. Whisk in vanilla extract, if using. Let cool slightly, then discard vanilla bean pod, if needed, and chill until cold.
- Fill each ice-pop mold with crema mixture to a height of 1". Freeze until mixture begins to set, about 30 minutes. Divide peaches among molds, then evenly pour remaining crema mixture into each mold, leaving at least 1/2" from top of mold.
- Place lids over ice-pop molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
- Just before serving, dip molds briefly into hot water to release.
- Pops can be made and frozen for up to 3 months.
PEACHES 'N' CREAM ICE POPS
These peach pops with a vanilla surprise inside couldn't be easier to make. After freezing mini scoops of ice cream in small paper cups, unmold them, and encase in a larger cup of fruity armor.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 20m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Pack 3 tablespoons ice cream into each of six 3-ounce disposable paper cups. Insert ice-pop sticks and freeze until firm, 1 hour. In a blender, combine peaches, sugar, and juice and puree until smooth, scraping down sides if necessary. Pour 1 tablespoon puree into each of six 6-ounce paper cups and freeze until firm, 1 hour. Reserve remaining puree.
- Peel away paper from 3-ounce cups and place each ice cream pop into a larger cup of frozen puree. Pour enough reserved puree into cups to just cover ice cream. Freeze until solid, 4 hours (or up to 1 week). Unmold ice pops just before serving.
Nutrition Facts : Calories 159 g, Fat 3 g, Fiber 1 g, Protein 2 g, SaturatedFat 2 g
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
PEACHES AND CREAM YOGURT POPS
These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.
Provided by Kay Chun
Categories Alcoholic Blender Quick & Easy Yogurt Backyard BBQ Frozen Dessert Peach Amaretto Summer Gourmet
Yield Makes 8 ice pops
Number Of Ingredients 7
Steps:
- Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
PEACHES AND CREAM POPS
Creamy and fruity, these refreshing frozen peach and yogurt pops are delightful to eat and easy to make.
Provided by Allrecipes Member
Time 4h10m
Yield 4
Number Of Ingredients 3
Steps:
- Puree 1/2 cup of peaches in blender or food processor until smooth. Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl. Spoon into 4 popsicle molds and insert handle. Freeze for at least 4 hours.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 10.5 g, Cholesterol 0.7 mg, Fat 0.1 g, Fiber 0.4 g, Protein 2.3 g, Sodium 35 mg, Sugar 10.1 g
PEACHES AND CREAM POPS
Make and share this Peaches and Cream Pops recipe from Food.com.
Provided by dicentra
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Puree all ingredients in blender 1 to 2 minutes, or until mixture is smooth.
- Ladle into ice pop molds, and freeze at least 4 hours. Run molds under warm water to unmold.
Nutrition Facts : Calories 82.7, Fat 1, SaturatedFat 0.5, Cholesterol 3.1, Sodium 40.4, Carbohydrate 15.9, Fiber 1.2, Sugar 15, Protein 3.7
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PEACHES-AND-CREAM ICE POPS RECIPE - PUREWOW
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4.2/5 (5)Total Time 2 hrs 40 minsServings 8Calories 121 per serving
- Preheat the oven to 375°F. Arrange the peaches in an even layer on a baking sheet. Add the brown sugar, cinnamon and salt; toss to combine.
- In a large bowl, whisk the yogurt, crème fraîche, vanilla and almond extract to combine. Transfer about three quarters of the mixture to a container with a pour spout.
- Add the cooled peaches to the remaining yogurt mixture in the bowl. Use a potato masher to mash the two together (it's OK if there are chunks of peaches left).
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Category 100-calorie Ice & Popsicle RecipesCalories 60 per servingTotal Time 8 hrs 20 mins
- In a medium bowl whisk together pudding mixes and milk 2 minutes or until slightly thick. Stir in peaches and honey. Fold in whipped topping.
- Pour into ice-pop molds. Insert sticks into molds. Or line an 8-inch square baking pan with waxed paper or parchment paper, extending paper over edges of pan. Spread mixture in the prepared pan and cover with foil. Cut 16 evenly spaced small slits in foil and insert a wooden stick into each slit. Freeze overnight or until firm.
- Let stand 10 minutes before serving. Using paper, lift mixture out of pan. Cut into square ice pops.
PEACHES-AND-CREAM FROZEN POPS RECIPE | MYRECIPES
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5/5 (4)Total Time 7 hrs 20 minsServings 8Calories 93 per serving
- Combine first 5 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium, and simmer 5 minutes or until peaches are very tender, stirring frequently. Place peach mixture and lemon juice in a food processor; process until smooth. Refrigerate 1 hour. Stir in cream.
- Divide peach mixture evenly among 8 (4-ounce) ice-pop molds. Top with lid, and insert a craft stick into center of each mold; freeze 6 hours or until thoroughly frozen.
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