Peaches N Cream Ice Pops Recipes

PEACHES 'N' CREAM ICE POPS

Peaches 'N' Cream Ice Pops image

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

Ingredients

1 1/4 cups vanilla ice cream
1 pound frozen peaches, thawed
1/2 cup sugar
1/4 cup 100% white-grape juice

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

HOMEMADE PEACHES 'N' CREAM ICE CREAM

Homemade Peaches 'n' Cream Ice Cream image

ETA on Jume 12, '08: The following comment, by reviewer ChocolateMousse, is a great suggestion! --- "I have not tried it, but I think you could use the ice cream base, leave out the peaches and make butter pecan ice cream out of it." Source: Better Homes and Gardens

Provided by Nana Lee

Categories Frozen Desserts

Time 1h

Yield 1/2 cups, 14 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups half-and-half or 2 1/2 cups light cream
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 (8 ounce) package cream cheese (Neufchatel) or 1 (8 ounce) package reduced-fat cream cheese, softened (Neufchatel)
2 cups unsweetened fresh peaches (thawed) or 2 cups unsweetened frozen sliced peaches (thawed)
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla

Steps:

In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs.
Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture.
Cover and chill in the refrigerator for 2 hours.
In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth.
Coarsely chop remaining peaches and set aside.
Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture.
Freeze in a 4 or 5 quart ice-cream freezer according to manufacturer's directions.
Stir in chopped peaches.
Ripen 4 hours.

Nutrition Facts : Calories 204.9, Fat 11.4, SaturatedFat 6.9, Cholesterol 64, Sodium 78.8, Carbohydrate 23.2, Fiber 0.4, Sugar 20.5, Protein 3.6

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