Peaches 'n' Cream Ice Pops

Vegetarian
Gluten Free
Peaches 'n' Cream Ice Pops
380 min.
10
145kcal

Suggestions


Indulge in the delightful taste of summer with our Peaches 'n' Cream Ice Pops! These refreshing treats are the perfect way to cool down on a hot day while satisfying your sweet tooth. Made with ripe yellow peaches or nectarines, these ice pops capture the essence of juicy, sun-kissed fruit, blended to creamy perfection with rich mascarpone cheese and a touch of heavy cream.

Not only are these ice pops a delicious dessert option, but they are also vegetarian and gluten-free, making them a guilt-free indulgence for everyone to enjoy. With just a handful of simple ingredients, you can create a batch that serves up to 10 people, making them ideal for summer gatherings, picnics, or simply a sweet treat at home.

The combination of the smooth, creamy base and the chunky bits of fresh peaches creates a delightful texture that will have you reaching for seconds. Plus, the vibrant color and fruity aroma will entice your senses before you even take a bite. So, gather your ingredients, grab your blender, and get ready to make these irresistible Peaches 'n' Cream Ice Pops that are sure to become a seasonal favorite!

Ingredients

  • 0.5 cup granulated sugar 
  • 0.3 cup cup heavy whipping cream 
  • 0.7 cup mascarpone cheese 
  • pound peaches yellow ripe ( 3 medium)
  • 0.1 teaspoon salt fine

Equipment

  • blender
  • ziploc bags

Directions

  1. Halve and pit the peaches.
  2. Cut the halves into 1/4-inch dice until you have 1 cup.
  3. Place the diced peaches in a large resealable plastic bag; set aside.
  4. Cut the remaining peach halves into rough 1-inch chunks and place in a blender.
  5. Add the remaining ingredients and blend until smooth, stopping the blender to scrape down the sides as needed.
  6. Pour the mixture into the bag with the diced peaches and stir to combine.
  7. Cut about 1/2 to 3/4 inch off of one corner of the bag (pinch the opening closed so that the ice-pop base doesn’t run out) and then squeeze even amounts of the mixture into the freezer pop molds. Tap the molds a few times on the counter to release any bubbles. Insert the sticks and freeze until solid, at least 6 hours.

Nutrition Facts

Calories145kcal
Protein4.41%
Fat55.03%
Carbs40.56%

Properties

Glycemic Index
11.03
Glycemic Load
8.55
Inflammation Score
-3
Nutrition Score
1.6847826099914%

Flavonoids

Cyanidin
0.87mg
Catechin
2.23mg
Epigallocatechin
0.47mg
Epicatechin
1.06mg
Epigallocatechin 3-gallate
0.14mg
Kaempferol
0.1mg
Quercetin
0.3mg

Nutrients percent of daily need

Calories:145.28kcal
7.26%
Fat:9.05g
13.93%
Saturated Fat:5.58g
34.86%
Carbohydrates:15.01g
5%
Net Carbohydrates:14.33g
5.21%
Sugar:13.96g
15.51%
Cholesterol:21.72mg
7.24%
Sodium:44.92mg
1.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.63g
3.26%
Vitamin A:445.34IU
8.91%
Fiber:0.68g
2.72%
Calcium:26.86mg
2.69%
Vitamin E:0.39mg
2.57%
Vitamin C:1.9mg
2.3%
Vitamin B3:0.37mg
1.85%
Copper:0.04mg
1.84%
Potassium:61.2mg
1.75%
Selenium:1.19µg
1.7%
Vitamin B2:0.03mg
1.6%
Vitamin K:1.55µg
1.48%
Manganese:0.03mg
1.41%
Phosphorus:13.43mg
1.34%
Magnesium:4.05mg
1.01%
Source:Chow