Home Made Peach Popsicles

Home Made Peach Popsicles

SPC is so often about things we love. Easy recipes that make the six o’clock shit show more manageable, cool products made of safe-for-kids materials, amazing parents who are in it with us on keeping their families at the table… you know, our day-to-day obsessions. Today I bring you a bit of , well, hate. I hate ice cream trucks. Hate them. Hate the maniacal music that lures children to them like an evil Pied Piper on wheels. Hate the way they circle parks and other kid-dense areas. Hate the way I feel like a jerk trying to talk my kids out of what they’re selling. Luckily my neighbourhood has great ice cream options, like White Squirrel Cafe and Cool Hand Luc. But best of all is when I can say, “We’ve got something so much better at home.” And be able to deliver on it.

The kids and I have been whipping up a lot of frozen treats so far this summer. The only downside to making them at home is the wait. Sometimes I do the prep on my own after they’ve gone to bed so I don’t have to endure a minute-by-minute enquiry as to the popsicles’ status in the freezer. We’ve been experimenting with different combinations but our version of a creamcicle was a huge hit. Made with peaches, a bit of cream and some Greek yogurt and not a bit of sugar, there was a day we had them for breakfast. photos: Stacey Boag

Home Made Peach Popsicles


  • 4 cups pitted fresh peachs
  • 1/2 cup whipping cream
  • 1/4 cup Greek yogurt


If you had super ripe peaches and don't have allergy issues you could skip the cooking step.

Bring a large pot of water to a boil.

After washing your peaches, make a small X on the top of each with a knife.

This will make it easier to take the skin off later.

Carefully place the peaches in boiling water for 3 to 5 minutes.

Drain them and then immediately drop them into a bowl of cold water.

Once the peaches are cool enough to handle, slip the skins off and slice them in half, making it easy to pull out the pits

Place the peaches in a blender or food processor in small batches and puree.

Pour the puree out into a bowl. Add the cream and yogurt and combine well.

Pour the puree into your popsicle molds, leaving about a half inch of space at the top.

Depending on your popsicle mold situation this may make two batches.

The puree can sit in the fridge for a couple of days if need be.

Freeze until firm - at least 3 hours

Ben has an allergy to most stone fruits and until we know for sure, we act as if our kids are too.


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  1. marla
    July 07, 14:39 Reply

    These peach popsicles look great & your kiddos are adorable!

  2. […] cool in today’s sweltering heat with homemade raspberry popsicles — was inspired by Sweet Potato Chronicles; will most definitely be making their recipe for peach-sicles next […]

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