Why You’ll Love This Peach Yogurt Popsicles

• Incredibly Creamy Texture. The magic here is the yogurt. It freezes into a soft, smooth, almost ice-cream-like consistency that’s a world away from icy, sugary water pops. You get a lovely, satisfying creaminess with every single bite.
• The Perfect Sweet-Tangy Balance. Ripe peaches bring all the natural sweetness you need, while the yogurt adds a subtle tang that keeps things interesting. It’s a sophisticated flavor profile that keeps you coming back for another lick.
• They’re a Wholesome Treat. You control the ingredients, which means you can skip the artificial colors, high-fructose corn syrup, and long list of unpronounceable additives. It’s just real fruit and yogurt—a treat you can feel genuinely good about serving to anyone.
• Effortless to Make. Honestly, the hardest part is waiting for them to freeze. A quick blend, a pour into molds, and you’re done. It’s a fantastic project to do with kids or a perfect way to meal-prep a week’s worth of healthy desserts.

Ingredients & Tools

• 3-4 medium ripe peaches (about 2 cups chopped)
• 1 ½ cups plain Greek yogurt (full-fat or 2% for best creaminess)
• 2-3 tablespoons honey or maple syrup, to taste
• 1 teaspoon pure vanilla extract
• A tiny pinch of salt

Tools: A blender or food processor, popsicle molds, and popsicle sticks.

The quality of your peaches is really the star of the show here—the riper and juicier they are, the less added sweetener you’ll need. And don’t skip that pinch of salt; it might seem odd, but it works in the background to make all the other flavors pop.

Serves: 6-8 popsicles | Prep Time: 15 minutes | Freeze Time: 4-6 hours | Total Time: 4+ hours (mostly inactive)

Before You Start: Tips & Ingredient Notes

• How ripe should the peaches be? You want them to be fragrant and give slightly to gentle pressure. If they’re rock-hard, they won’t have developed their full sweetness and flavor. A ripe peach will make all the difference.
• To peel or not to peel? Honestly, you can go either way. The skin adds fiber and a lovely pink hue to the popsicle mixture. If you prefer a super-smooth texture and brighter color, you can blanch the peaches quickly to slip the skins off easily.
• What kind of yogurt works best? I highly recommend Greek yogurt for its thick, creamy texture. It results in a less icy popsicle. Full-fat will give you the creamiest result, but 2% works wonderfully too. Avoid watery or drinkable yogurts.
• Can I make these dairy-free? Absolutely! Just use a thick, creamy plain coconut yogurt or another plant-based alternative. The flavor will change slightly, but you’ll still get a fantastic frozen treat.

How to Make Peach Yogurt Popsicles

Serving Suggestions

Complementary Dishes

• A Simple Green Salad with Lemon Vinaigrette — The bright, zesty notes of the salad are a fantastic palate-cleanser that makes the creamy, sweet popsicle taste even more refreshing afterwards.
• Grilled Chicken or Fish with Herb Sauce — After a light summer meal off the grill, these popsicles feel like the perfect, non-heavy dessert that cools you down beautifully.
• A Charcuterie or Cheese Board — For a more decadent gathering, serving these popsicles after a selection of savory bites offers a delightful, palate-cleansing finish that’s both elegant and fun.

Drinks

• Iced Herbal Tea (Peach or Mint) — Sipping on a cool, unsweetened tea alongside the popsicle enhances the fruity flavors without adding extra sweetness, making for a truly hydrating combination.
• Sparkling Water with a Twist of Lime — The bubbles and citrus cut through the creaminess of the yogurt perfectly, making each bite feel new and exciting.
• A Crisp Rosé — For an adults-only afternoon treat, the berry and citrus notes in a dry rosé wine complement the stone fruit flavor of the popsicles wonderfully.

Something Sweet

• Almond Shortbread Cookies — The buttery, nutty crunch of a simple shortbread is a lovely textural contrast to the smooth, frozen pop if you’re feeling a little extra.
• Dark Chocolate-Covered Almonds — A few of these eaten alongside the popsicle create a fantastic sweet-and-salty, creamy-and-crunchy experience that’s seriously addictive.
• A Small Bowl of Fresh Berries — Keep it simple and light with some fresh raspberries or blueberries. Their slight tartness pairs beautifully with the peach.

Top Mistakes to Avoid

• Mistake: Using under-ripe peaches. This is the number one reason for bland popsicles. Under-ripe fruit lacks natural sugar and flavor, forcing you to add more sweetener and still ending up with a less-than-stellar result.
• Mistake: Skipping the fat in the yogurt. Using fat-free yogurt often leads to an icier, less creamy texture because there’s no fat to help create a smooth mouthfeel. A little fat goes a long way here for quality.
• Mistake: Overfilling the molds. The mixture will expand as it freezes. If you fill the molds right to the top, you’ll end up with messy overflow, making it harder to get the popsicles out cleanly.
• Mistake: Trying to unmold without warming. I’ve broken many a popsicle stick trying to yank them out straight from the freezer. That quick run under warm water is non-negotiable for a clean release.

Expert Tips

• Tip: Create a swirled effect. For a visually stunning popsicle, you can blend the peaches and yogurt separately. Layer the plain yogurt mixture with the peach mixture in the mold, then use a chopstick to gently swirl them together before freezing.
• Tip: Add a textural element. For a little crunch, right before freezing, you can stir in some finely chopped peaches that you’ve set aside. They’ll freeze into little fruity bits inside the creamy base.
• Tip: Boost the peach flavor. If you want an even more intense peach taste, try adding a tiny drop (and I mean tiny!) of almond extract. It naturally complements stone fruits and makes the peach flavor really sing.
• Tip: Make them boozy (for adults!). For a fun twist, add a tablespoon of peach schnapps or bourbon to the blender mixture. The alcohol will prevent the popsicles from freezing rock-solid, making them scoopable, almost like a frozen mousse.

FAQs

Can I use frozen peaches instead of fresh?
Absolutely! Frozen peaches are a great option, especially when fresh ones aren’t in season. There’s no need to thaw them completely—just let them sit out for 10-15 minutes to soften slightly so your blender doesn’t struggle. Using frozen fruit might make the mixture thicker initially, which is totally fine. You might even find you need a tiny bit less sweetener, as frozen peaches are often packed at their peak ripeness.

How long do these popsicles last in the freezer?
Stored properly in an airtight container or well-wrapped in the mold, they’ll keep their best quality for about 2-3 weeks. After that, they might start to develop freezer burn or lose their vibrant flavor. Honestly, they’re so delicious, I doubt they’ll last that long! If you’re stacking them, place a piece of parchment paper between layers to prevent them from sticking together.

My popsicles are too hard to eat! What happened?
This usually points to two things: the yogurt used was too low in fat (leading to more ice crystals), or not enough sweetener was added. Sugar and fat both act as antifreeze in desserts. If this happens, don’t worry—just let the popsicle sit at room temperature for 5-7 minutes before eating. It will soften up to a perfect, creamy consistency.

Can I make these without a blender?
You can, but the texture will be different. You’d need to mash the peeled peaches very, very thoroughly with a fork or potato masher until they’re almost a puree, and then whisk them vigorously with the yogurt and other ingredients. It will be more rustic with tiny bits of fruit, which is lovely in its own way, but it won’t be as uniformly smooth.

Are these popsicles kid-friendly?
They are a fantastic kid-friendly treat! You can even make them a fun activity by letting the kids help pour the mixture into the molds. To make them easier for little hands to hold, you can use smaller molds or even ice cube trays with small spoons. Just be mindful of the honey if serving to children under one year old—you can use maple syrup instead.