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Peach-Buttermilk Ice Pops

Photo: Victor Prado
Prep time 20 mins
Freeze time 5 hrs
Yield Yield: 6 ice pops (serving size: 1 ice pop)

Ingredients

  • 1 1/4 cups buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup plus 1 Tbsp. honey
  • 1 pound ripe peaches (3 to 4 medium) or 2 cups chopped thawed frozen peaches

Nutrition Information

  • calories 106
  • fat 1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 24 g
  • fiber 1 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 54 mg
  • calcium 60 mg

How to Make It

  1. In a medium bowl, whisk together butter-milk, vanilla, almond extract and 3 Tbsp. honey until smooth. Pour 2 Tbsp. buttermilk mixture into each of 6 1/2-cup ice pop molds and freeze until slightly firm, about 1 hour.

  2. If using fresh peaches, bring a pot of water to a boil over high heat. Have a large bowl of ice water ready. Add peaches to boiling water and cook just until skins loosen, about 30 seconds. Using a slotted spoon, transfer immediately to ice water. Let stand until cool enough to handle, about 30 seconds.

  3. Peel peaches and cut into wedges; discard peels and pits. Place peach wedges (or frozen peaches) in a food processor with remaining 2 Tbsp. honey and puree until smooth. Transfer 3/4 cup peach puree to a small bowl. Stir remaining 3/4 cup puree into remaining buttermilk mixture. Reserve any extra puree for a separate use.

  4. Remove popsicle molds from freezer and top each with 1/4 cup peach-buttermilk mixture. Freeze until slightly firm, about 1 hour. Remove from freezer and top each mold with 2 Tbsp. peach puree. Insert sticks according to manufacturer's instructions. Freeze until firm, at least 3 hours and up to 1 week. Unmold and serve.