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Peach-Vanilla Cream Pops

Peach-Vanilla Cream Pops

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  • 1/2 cup plus 2 tablespoons sugar
  • 1 vanilla bean, halved lengthwise
  • 4 cups sliced peeled ripe peaches (about 4 medium), or 16 ounces frozen sliced peaches, thawed
  • 1/2 cup chilled heavy whipping cream
  • 1/4 cup Greek-style yogurt
  • 2 tablespoons amaretto (optional)

Recipe Preparation

  • Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.

  • Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.

Recipe by Gina Marie Miraglia Eriquez,

Nutritional Content

Makes 10, 1 serving contains (Analysis includes amaretto): Calories (kcal) 121.2 %Calories From Fat 33.9 Fat (g) 4.6 Saturated Fat (g) 2.8 Cholesterol (mg) 16.4 Carbohydrates (g) 18.8 Dietary Fiber (g) 0.7 Total Sugars (g) 17.7 Net Carbs (g) 18.1 Protein (g) 1.2 Sodium (mg) 7.0Reviews Section

Brooklyn Homemaker

I mean, let’s be honest here, I also love homemade ice cream and all things sweet and frozen, especially in the summer. Hot weather basically ushers in the season of icy frozen sweet treats for me. There’s something about a homemade ice pop though that just really hits the spot on a hot day. They also happen to hit the spot on a cool day, or a rough day, a stressful day, or a great day, a lonely day, or a day spent with friends.

Making ice pops at home tends to be much easier than making ice cream and doesn’t require such an investment in special equipment. They’re also the perfect single-serving-size. Where eating ice cream requires a certain level of self control, you know you’re done with an ice pop when all that’s left is a clean wooden stick. Ice pops generally tend to be a little bit healthier too, featuring milk, yogurt, or fruit juice rather than heavy cream. So if you go back in for a second one, it’s okay, I won’t tell.

Since milk, on it’s own, isn’t as creamy as the custardy base of ice cream, I think that transforming the milk into a pudding before freezing really improves the texture. I recently did this with chocolate ice pops with great results, so when I was trying to think of what to pair with peaches this time around I thought I’d give it a shot. Worked like a charm!

I infused the creamy pudding with a healthy dose of vanilla bean and thickened it slightly with egg yolk to give it a rich French vanilla custard flavor. It makes the whole thing taste just as rich and decadent as homemade ice cream, and it’s a perfect compliment to the deep summery roasted peaches.

Roasting the peaches heightens and concentrates their flavor and gives them a toasty caramelized depth. It also helps to soften them and make them easier to peel and puree, which is especially great if your peaches aren’t exactly 100% ripe. Pouring the different flavors in alternating layers ensures that each slurp of these pops is a totally fun and refreshing experience.

What more can I say about these? They’re creamy, rich, decadent, & custardy. Their amazing vanilla cream flavor is the star of the show, and it pairs perfectly with the sweet roasted peaches. Just right for summer!

Roasted peach and creamy vanilla pudding ice pops

Preheat oven to 450. Wash peaches and cut them into quarters, discarding the pit. Toss in a bowl with lemon juice and 3 tablespoons sugar. Arrange, cut side down, on a parchment lined baking sheet. Pour any leftover liquid over the peach pieces. Roast for about 20 minutes or until peaches release their syrupy juices and begin to brown. Remove from oven and allow to cool. Once cool, remove the skin from each slice, which should peel off easily. Set aside.

In a small saucepan, whisk remaining 1/2 cup sugar, 2 tablespoons cornstarch, and salt. Add milk and whisk smooth. Scrape seeds from vanilla bean and whisk into milk along with scraped bean. Heat slowly over a medium flame, whisking regularly. Once slightly thickened and bubbling, cook for one to two minutes more before removing from heat. Place egg yolks in a small bowl, and ladle in about 1/4 to 1/2 cup of pudding. Whisk together, and return to pan. Whisk smooth, return to heat, and bring back to a simmer. Simmer for one or two minutes more and whisk in vanilla extract.

Pour a little more than half of the mixture (probably about 1 1/2 cups) off into a measuring cup or heatproof bowl. Add peaches and remaining teaspoon of cornstarch to remaining pudding mixture. Puree in the pan with an immersion blender or in the pitcher of a blender. Return pan to heat, bring to a simmer, and cook for one or two minutes more. Cool slightly before proceeding.

Layer vanilla pudding and peach pudding mixtures in ice pop molds. I use a mold with ten 3 oz pops, and alternated two layers of each flavor. Try to be slightly more stingy with vanilla pudding, and more generous with peach as you’ll have just a bit more of that.

Cover molds, add sticks about half way into pops, and freeze for a minimum of 4 hours, or until completely frozen through. Remove pops by running each mold under warm water for about 10 or 15 seconds.

Chills and Thrills!

I think the coast is clear. It’s now safe to put your patio furniture in its full lounging position. Summer has arrived in the Cleve!

I can’t think of a better way to celebrate days when the mercury climbs, than running through a sprinkler or enjoying winesicles. I did some research and found many variations on the theme. The easiest two were from Bon Appetit magazine.

Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops

  • 4 oz organic dark cane sugar ( i used regular organic cane sugar)
  • 11-inch piece of vanilla bean, split lengthwise ( I used organic vanilla extract)
  • 3-4 overripe yellow peaches (I could only find white peaches)
  • 7oz Sauvignon Blanc

Combine sugar and 4 fluid oz water in a saucepan. Gently heat, while stirring, until sugar is completely dissolved. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to cool completely.

Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid oz. Combine puree with cooled vanilla syrup and Sauvignon Blanc, stirring well to incorporate.

Pour into molds, add sticks and freeze until solid (about 4-6 hours). Unmold and serve!

Pinot Noir-Infused Blackberry Ice Pops

  • 4oz organic dark cane sugar (again, I used regular organic cane sugar).
  • 11/2 pounds blackberries (about 5 cups)
  • 6-8 ounces Pinot Noir

Combine sugar and 4 fluid ounces water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.

Rinse blackberries and dry with paper towel. Lightly puree in blender.

Add 6 ounces of cooled liquid sugar, 6 ounces Pinot Noir and taste. If you like a stronger Pinot Noir flavor, add the remaining 2 ounces. I added a little extra Pinot to the mix and found it then had a more wine-based vibe, as opposed to a fruit-in-your-face essence. As with anything related to wine, it’s all a matter of preference.

Pour into molds, add sticks and freeze until solid (about 4-6 hours). Unmold, serve and enjoy!

A little of the Pinot Noir mixture was left over and I tasted it on its own. Wow! The consistency was like a warm, boozy compote and would be fantastic over vanilla ice cream or gelato. So much yum!

A bit about the wine you choose: many wine connoisseurs would shudder at the thought of putting their Pinots in the freezer. That’s why I purchased lesser priced wines it’s ok to be cheap for these recipes. Any wines that are particularly nuanced or delicate will be lost in a winesicle so a skimpy budget can be your guide. With choosing the Sauvignon Blanc, I decided to specifically look for one that was unoaked. My thought being that the oak might be too strong in a sweet mix. Again, that’s just a preference.

Below, I’ve included two other recipes that seem amazing and I’ll try another time my kitchen was messy enough!

If you happen to try them, leave a message in the comments I’d love to know how they worked for you!

Red Wine Fudgsicles recipe via:

In a small pot, simmer wine over lo | medium heat for 12-18 minutes, allowing it to reduce. Remove from heat and whisk in chocolate until completely melted. Stir in milk and pour into popsicle tray and freeze overnight.

Champagne and Strawberry Popsicles recipe

  • 1/4 cup water
  • 1/4 cups sugar
  • 2 Tbsps lemon juice
  • 1 pound fresh strawberries
  • 1 cup sparkling wine, Champagne, or Cava

In a small pot, add water, sugar, and lemon juice bring to a slight boil. Boil for 5 minutes and until sugar dissolves. Set aside and let cool. This makes your simple syrup. Cut tops off the strawberries and slice them in half. With food processor, slightly puree strawbs. Put strawberries into a bowl and combine with the simple syrup and sparkling wine. Slightly stir until well incorporated. Pour the mixture in the popsicle molds and freeze at least six hours, overnight is best.

Combine any or all of these delish recipes with great friends, some cool tunes, and a slip’n’slide, and you’ve got yourself a good time.

Olive-oil cake with candied orange (page 54)

From Bon Appétit Magazine, June 2011 Bon Appétit Magazine, June 2011

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Cakes, large Dessert Cooking for a crowd Dinner parties/entertaining Tunisian
  • Ingredients: sugar orange blossom honey green cardamom pods oranges olive oil all-purpose flour semolina flour ground cardamom yogurt pistachio nuts

Peach-Vanilla Cream Pops - Recipes

Memorial Day is less than a week away and before we know it, the dog days of summer will be upon us.

Odds are high that this season you’ll find us enjoying the great outdoors with our four-legged friends by our side. And when it’s time to relax after all those outdoor activities, you’ll find us with a human treat in our glass: Bar Dog Cabernet Sauvignon.

Bar Dog Cabernet Sauvignon is polished and silky in texture. Beautiful blueberry aromas combine with ripe plum and cocoa flavors, mingling throughout the long, expressive finish. (Shop Bar Dog Cabernet online or find it in a store near you.)

One of our favorite ways to maximize our time outside is by planning a few good, old fashioned barbecues. It’s no coincidence that Bar Dog Cabernet Sauvignon pairs deliciously with grilled favorites like cheese burgers, ribs and Portobello mushrooms. Consider one or a few of the recipes below to accompany a glass of Bar Dog Cabernet at your next cookout.

Heat it Up: Summer Burgers

Whether you’re in the mood for a decadent, cheesy, bacon-y burger or something a little lighter and full of veggies, this list has something for every occasion. Try each of these with a glass of Bar Dog Cabernet for a real treat!

Barbecue Bacon Gouda Burger from Nathan and Christian Make Food

Cool it Down: Popsicles!

Time to top off your barbecue with a sweet fruity treat! Try these Peach-Vanilla Cream Pops from our expert entertaining Wine Sister, Helen Jane Hearn.

Peach-Vanilla Cream Pops


1/2 cup plus 2 tablespoons sugar

1 vanilla bean, halved lengthwise

4 cups sliced peeled ripe peaches (about 4 medium), or 16 ounces frozen sliced peaches, thawed

1/2 cup chilled heavy whipping cream


Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl chill. Discard vanilla bean.

Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover insert ice-pop sticks. Freeze until firm.

Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.

And one for the Bar Dog in your life: Try this recipe for Peanut Butter Pup-sicles from the Humane Society. (And don’t forget our favorite Bar Dog Biscuits!)

Show them Off: Enter your Pup!

Bar Dog wine is on the hunt for America’s favorite bar dog. Does your pup have what it takes? Send us a photo and prove it.

One grand prize winner will be awarded with Bar Dog-branded goodies and a six-month subscription to Bark Box. Ten runner ups will also receive Bar Dog-branded goodies! Winners pulled July 31, 2018. Get your entries in!

Remember to follow @bardogwine on Instagram for all the latest.

Must be 21 to enter. No purchase necessary. Void where prohibited. Read the full rules.

3 Ingredient French Vanilla Peach Cobbler

This peach cobbler recipe tastes fancy, but without all of the fuss. 3 Ingredient French Vanilla Peach Cobbler is honestly as simple as it sounds. It's actually so easy that, with the way that you prepare it, it's actually a dump cake recipe as well. Just layer the ingredients, pop the dish into the oven, and bake. You don't even have to stir anything. The French vanilla cake mix gives the peach cobbler a bit of extra flavor depth that it wouldn't have otherwise. This is one tasty cobbler recipe you'll want to make time and again. It's sure to become a family favorite.

For more great recipes with cake mix, check out our free eCookbook, Incredibly Easy Desserts: 10 Fun Recipes with Cake Mix!

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Wow. How can simple sound so good? Even my husband loves the sound of your recipe. He always turns his nose up because he hates dessert. I think this one will be on my menu for a long time to come if he loves it as much as we think he will.

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Peach-Vanilla Cream Pops - Recipes

This is one of my favorite types of projects - easy. It also could have been done for free but I opted to buy some pretty new papers specifically for this project. I choose the following papers from The Sweetest Thing line by My Mind's Eye:

  • Tangerine "Wonderful" Dandy Paper
  • Lavender "Reasons Why" Swatch Paper
  • Lavender "Reasons Why" Motif Paper
  • Tangerine "Together" Chevron Paper
  • Tangerine "Sunshine" Beam Paper

Then I slipped the created page into the frame and hung it on the wall in my craft room.


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Coconut Kahlua Ice Pop Cocktail

This one is a little bit different from the others. It’s more or less a white russian with an ice pop. The pop is made with coconut milk. It works great instead of a dessert after a nice dinner.

Coconut Ice Pop
1 part coconut milk
1 part simple syrup (1 part sugar + 1 part water)

Bring the water and sugar to a boil. Leave to cool. Then whisk in the coconut milk. Freeze.

The Ice Pop Cocktail
1 coconut ice pop
1 oz / 3 cl Kahlua
1 oz / 3 cl dark rum
0.5 oz / 1.5 cl heavy cream

shaker or mixing glass

Add Kahlua and dark rum to the shaker with a few pieces of ice. Add the big ice cube to the glass. Stir the drink and then pour into the glass. Add the cream. Serve with the coconut ice pop.

Looking for a sweet way to cool down? Make these healthy freeze pops for the perfect after-school snack. You can even combine peach with mango or pineapple to create different freeze pop variations. For the Healthy Peach Freezies recipe, click here.

Smoothies no longer have to be a morning or afternoon treat. If you’re craving a milkshake, this smoothie will be the perfect alternative. Frozen banana combined with peaches and kiwi makes for a flavorful frozen treat. For the Kiwi Peach Smoothie recipe, click here.