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Peaches & Cream Pops
By (Published: )
This mouthwatering recipe was created for SPUD by Lindsay Angelstad of Edible Woman.
Prep Time Cooking Time Servings
6 people
Ingredients:
  • 75 grams white chocolate
  • 2 ripe peaches, cut into chunks
  • juice of half a lemon
  • juice of half an orange
  • 1/4 cup water
  • 1/4 cup milk or non-dairy alternative
  • 1 tsp. sugar
  • 1/4 tsp. vanilla extract
  • 50 grams coconut oil
  • 1/3 cup shelled and crushed pistachios

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Directions:

  1. Purée all the popsicle ingredients in a blender until smooth.

  2. Pour into frozen Zoku molds and allow to freeze for about 8 minutes.

  3. While the popsicles are freezing, place the white chocolate and coconut oil in a small microwaveable bowl and microwave in 20 second bursts, stirring until everything is melted and smooth. Place the chopped pistachios on a small plate.

  4. When the popsicles are frozen, unmold them from the Zoku, dip into the white chocolate mixture, shaking off any excess, then roll in chopped pistachios to coat. Serve right away or place on a waxed paper-lined tray in the freezer for later.

  5. Notes: You want this mixture to be as liquid as possible, or it will be too difficult to remove from the molds. Add extra splashes of milk, juice, or water until it's nice and runny.

  6. You can save the excess white chocolate shell mixture for later if you want; just keep it in an airtight container at room temperature, and drizzle on popsicles or ice cream for an instant magic shell.

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