This post is a part of Sprig & Vine’s #100daysofSummer program: your warm weather guide to eat well, drink up, cool down, and chill out. Expect easy breezy recipes, hydration 101, wellness tips, and healthy living ideas all summer long.
Summer is when stone-fruit is in abundance – Indian plums, peaches, cherries etc — and we couldn’t be happier. They are available for such a short period that I like to make the most of it by using them in everything, and peaches are my favourite. I use them in summer salads like this caprese one, top my overnight oats with peaches and brown sugar, or marinate them in white wine for jazzed up peaches and cream. Frozen desserts and summer go hand in hand, so of course I’m also making peach popsicles.
Ice pop molds are honestly such a blessing. It’s so easy to make a homemade popsicle that is refreshing and healthy; and the possibilities are endless. I’ve been making a lot of popsicles lately, as there are so many flavour combinations I have in mind and want to try out. You can pretty much blend seasonal fruits with some milk, coconut water, lemonade or juice and freeze that for a nutrient packed, low sugar pop. It’s the perfect summer treat!
Start with these peaches and cream pudding pops. Loaded with juicy fresh peaches and real vanilla bean (no flavourings or extracts used here), they recreate the quintessential summertime dessert of peaches and cream.
They are wonderfully creamy and rich, tasting almost like ice-cream, but without the sugar and cream overdose. A hint of ginger jazzes it up; sub out the whole milk for additional coconut milk and this treat becomes entirely vegan.
Enjoy these pudding pops all summer long, or at least until peaches are in season!
- 1 cup unsweetened coconut milk
- 1 cup whole milk (or substitute with more coconut milk)
- ¼ cup sugar
- 1 inch nugget of peeled ginger, smashed
- ½ vanilla bean, split lengthwise
- 2 medium sized ripe peaches, peeled and cut into pieces
- In a medium saucepan, combine the coconut milk, whole milk, and sugar. Add the nugget of ginger and scraped seeds from the vanilla bean; also add the bean. Bring to a boil and then turn off the heat. Cover and let it rest for 10 minutes to infuse the flavours.
- Strain the coconut milk mixture to remove the ginger and the vanilla pod. Let it cool down to room temperature. Add ½ cup of the chopped peaches into the mix and blend.
- Distribute the rest of the peaches evenly into your ice pop molds and pour the mix over it, leaving a little bit of room. If your mold has a lid to hold the sticks, insert them immediately and freeze for 6-8 hours or overnight. Otherwise, freeze until just beginning to set (45 mins - 1 hour), then insert the sticks and freeze 6-8 hours.
- To release the pops from the mold, run under tap water for a few seconds.
Did you make this pudding pops recipe?
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