Peach-Buttermilk Ice Pops

peach-buttermilk-ice-pops Recipe

Yield:

Yield: 6 ice pops (serving size: 1 ice pop)

Recipe Time

Prep: 20 Minutes
Freeze: 5 Hours

Nutritional 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

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

Preparation

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.

Note:

Vanessa Seder,

July 2014
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