Why You’ll Love This Peach Yogurt Popsicles

• They’re the perfect balance of sweet and tangy. The natural sweetness of ripe peaches plays so nicely with the slight acidity of the yogurt. It’s a flavor combination that’s refreshing and never cloying, making you want to come back for just one more lick.
• Incredibly simple, no fancy equipment needed. If you have a blender and a popsicle mold, you’re basically already there. The process is straightforward—blend, pour, freeze. It’s a fantastic project to do with little helpers in the kitchen, too.
• A treat you can genuinely feel good about. With just fruit, yogurt, and a touch of honey or maple syrup, you know exactly what’s going into your body. They’re a source of protein and probiotics, turning a simple frozen dessert into a somewhat virtuous snack.
• Endlessly customizable. Once you master the basic formula, a whole world of flavor opens up. Think about adding a swirl of raspberry puree, a hint of vanilla, or even a sprinkle of cinnamon. This recipe is your delicious blank canvas.

Ingredients & Tools

• 3 cups ripe peaches, peeled, pitted, and chopped (about 4-5 medium peaches)
• 1 ½ cups plain Greek yogurt (full-fat or 2% for the creamiest texture)
• 3 tablespoons honey or maple syrup, plus more to taste
• 1 teaspoon pure vanilla extract (optional, but highly recommended)
• A pinch of salt (this really makes the flavors pop!)

Tools: A blender or food processor, a popsicle mold (this recipe makes about 8-10 standard pops), and popsicle sticks.

The quality of your peaches is the star of the show here, so try to find the ripest, most fragrant ones you can. As for the yogurt, using Greek yogurt gives you a thicker, creamier base and a nice protein boost, but regular plain yogurt will work too—your pops might just be a bit icier. The honey isn’t just for sweetness; it also helps create a smoother, less icy texture.

Serves: 8-10 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 4+ hours (for freezing)

Before You Start: Tips & Ingredient Notes

• How ripe is ripe enough? Your peaches should give slightly to gentle pressure and smell amazing. If they’re rock-hard, they won’t have developed enough natural sugar, and your popsicles will lack flavor. A little bruising is totally fine—it often means they’re extra juicy!
• To peel or not to peel? I highly recommend peeling the peaches for the smoothest, most vibrant yellow pop. The skin can create little flecks and a slightly bitter taste. The easiest way? Score a small “X” on the bottom of each peach, blanch in boiling water for 30-60 seconds, then plunge into an ice bath. The skins will slip right off.
• Sweetener savvy. The amount of honey or maple syrup you need will depend entirely on the sweetness of your peaches. Always taste the mixture before you pour it into the molds! Blend the base ingredients first, then taste and add more sweetener if needed.
• The power of full-fat yogurt. While you can use any fat percentage, full-fat Greek yogurt will yield the creamiest, least icy result. The fat content acts as a barrier against ice crystals, giving you that dreamy, smooth texture we’re after.

How to Make Peach Yogurt Popsicles

Serving Suggestions

Complementary Dishes

• A simple green salad with a lemony vinaigrette — The bright, acidic notes of the salad are a fantastic palate-cleanser that makes the sweet creaminess of the popsicle even more delightful afterward.
• Grilled chicken or fish with a peach salsa — Carry the peach theme through the entire meal for a cohesive, summery dining experience that feels thoughtfully put together.
• A light quinoa or farro salad — The nutty, hearty grains provide a lovely textural and flavorful contrast to the cold, smooth popsicle, making for a very satisfying lunch or light dinner.

Drinks

• Iced herbal tea, like peach or chamomile — This keeps the vibe light and non-caffeinated, enhancing the fruity flavors without overwhelming them.
• A crisp glass of Prosecco or a peach bellini — For a truly decadent adult treat, the bubbles and slight sweetness of the wine are a perfect match for the popsicle’s creamy fruitiness.
• Sparkling water with a squeeze of lime — Sometimes, you just need something clean and bubbly to cut through the richness. It’s the ultimate refreshment.

Something Sweet

• A small, buttery shortbread cookie — The crumbly, rich texture of shortbread is a dream alongside the cold, creamy pop. It’s a simple but elegant pairing.
• A handful of fresh berries — Raspberries or blueberries offer a little burst of tartness that complements the peach beautifully, keeping everything fresh and light.
• A drizzle of dark chocolate sauce — For a more indulgent twist, dip the tip of your popsicle in melted dark chocolate. The bitter chocolate against the sweet peach is sublime.

Top Mistakes to Avoid

• Mistake: Using under-ripe peaches. This is the number one reason for bland popsicles. Under-ripe fruit lacks the necessary sugar and flavor, and no amount of added honey can truly replicate the complex sweetness of a sun-ripened peach.
• Mistake: Skipping the taste test. I’ve messed this up before too—you get into a rhythm and just pour. But ingredients vary, especially fruit. Always, always taste your mixture and adjust the sweetness before freezing. It’s your one chance to get it perfect.
• Mistake: Overfilling the molds. Liquids expand as they freeze. If you fill the molds right to the brim, you’ll end up with a sticky, overflowing mess in your freezer. That ¼-inch of headspace is crucial for a clean freeze.
• Mistake: Trying to unmold without warming. Yanking on a stuck popsicle is a recipe for a broken stick and a major disappointment. The quick run under warm water is non-negotiable for a clean release.

Expert Tips

• Tip: Create a swirled effect. For a gorgeous marbled look, don’t blend the peaches and yogurt completely. Pulse a few times so you still have visible streaks of peach and yogurt. You can also layer plain yogurt and the peach mixture for a different visual effect.
• Tip: Add a textural surprise. Right before freezing, fold in some very finely diced peach pieces into the blended mixture. This gives you lovely little frozen fruit bites throughout the pop for a more interesting eating experience.
• Tip: Prevent icy crystals. For an even smoother texture, add a teaspoon of cornstarch to the mixture before blending. The cornstarch helps bind the water molecules, resulting in a creamier final product that’s less prone to iciness.
• Tip: Make them boozy (for adults!). Add a tablespoon of peach schnapps or vodka to the blend. Alcohol doesn’t freeze solid, so this will create a softer, more slushy-like texture that’s perfect for a summer party. Just a little goes a long way!

FAQs

Can I use frozen peaches instead of fresh?
Absolutely! Frozen peaches are a fantastic 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 even make the pops freeze a bit faster. The flavor will still be great, though they might have a slightly softer peach flavor compared to peak-season fresh ones.

How long do these popsicles last in the freezer?
When stored properly in an airtight container or well-wrapped in the mold, they’ll keep their best quality for about 2-3 months. After that, they might start to develop freezer burn or lose their vibrant flavor. I like to pop them out of the molds once they’re solid and store them in a freezer bag to save space. Just be sure to lay them in a single layer so they don’t stick together.

My popsicles are too hard to eat! What can I do?
This usually happens if the yogurt used was low-fat or non-fat, as there’s less fat to prevent large ice crystals from forming. Let the pop sit at room temperature for 5-7 minutes before eating. This slight thaw makes them much easier to bite into. For future batches, using full-fat yogurt or adding that teaspoon of cornstarch will help create a softer texture straight from the freezer.

Can I make these dairy-free or vegan?
Yes, you can easily adapt this recipe! Simply swap the Greek yogurt for a thick, plain, unsweetened coconut yogurt or another plant-based yogurt you enjoy. Use maple syrup instead of honey to keep it vegan. The coconut yogurt will add a subtle tropical flavor that actually pairs really nicely with peach. The method remains exactly the same.

Why did my popsicles separate or become grainy?
Separation can happen if the ingredients were over-blended or if there was a big temperature difference (like using frozen peaches with room-temp yogurt). Graininess is often due to the peach skins being left on—they don’t puree as smoothly. To fix both issues, ensure you’re using peeled peaches and blend just until the mixture is smooth and combined. A high-powered blender will give you the silkiest results.