Nourishing Peach Pops Free Recipe - gluten free, refined-sugar free & dairy free option 🥳. Whether you have fresh, ripe peaches sitting in your fruit bowl or you can only get canned peaches - this recipe is simply sweet and refreshing, perfect for hot summer days. We’ve added egg yolks as they make the ice cream incredibly creamy and are a rich source of vitamin A, D, E, K and folate, among many other nutrients! Simply omit them for a vegan version and use coconut yogurt if you are dairy free.
Moulds available exclusively from us - made from naturally non-stick silicone, plastic and BPA free, use over and over again with ease for a lifetime.
Makes 16 ice creams in our mini magnum ice cream moulds (4 sets).
+ gluten free
+ vegetarian
+ nut free
+ soy free
+ dairy free (option)
+ vegan (option)
Ingredients
415g peaches, fresh or canned (must be peeled and drained)
120g maple syrup
370g Greek yogurt OR coconut yogurt (unsweetened)
3 egg yolks (can be omitted for vegan option)
1 tsp pure vanilla extract
Pinch of salt
Method
- Prepare four sets mini magnum moulds by inserting icy pole sticks and set aside.
- Place all ingredients in a blender or Thermomix and blend on high for 30 seconds, until smooth and creamy. If using a Thermomix blend on speed 8 for 30 seconds.
- Pour the mixture into the moulds and transfer to the freezer. Freeze for 8 hours or overnight.
- Remove from moulds and enjoy!
Store in an airtight container in the freezer for up to 3 months.
