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Peaches-and-Cream Frozen Pops

The perfect way to use fresh summer peaches!  
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 89kcal


  • 1/4 cup sugar
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 peaches peeled and chopped
  • 1 tablespoon fresh lemon juice
  • 1/3 cup heavy whipping cream


  • 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.
  • (Mine only made 7 and a 1/2).


Recipe needs to chill for 1 hour before pouring into molds and then for at least 6 hours after being poured into molds. 


Calories: 89kcal | Carbohydrates: 14g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 78mg | Potassium: 114mg | Sugar: 13g | Vitamin A: 330IU | Vitamin C: 4.5mg | Calcium: 10mg | Iron: 0.1mg