Creamy Blackberry Peach Popsicles
Originally published August 27, 2020. Updated on 4/29/2021
Popsicles are a fun, easy dessert to make... and a great way to not only cool off in the summer heat, but to enjoy summer fruits at the same time.
Peach season and blackberry season overlaps, so I decided to create this recipe to combine the two. We loved the results, and hope you do as well!
Ideally, you’ll want to use fresh, very ripe peaches for this - just wash them before chopping them!
You can leave the skin on, or peel it off - either way works. For this batch, we left the skin on.
I like having smallish chunks throughout the popsicle - small enough that they’re not awkwardly taking up space in the cavities, but big enough that they don’t just settle in the bottom.
I think that biting into frozen chunks of peach in these popsicles is kind of fun - and, honestly, really pretty.
Use fresh berries for this, if at all possible. If you’re going to use frozen berries, you can allow them to thaw a bit first, or not.
Thawing will produce a smoother yogurt mixture, but not thawing allows for some chunks of berries in the popsicles - which can be pretty also.
While I developed this recipe with blackberries in mind, specifically - they were in season at the time, and we had some gorgeous ones on hand - you can really use any berries with this.
Raspberries, strawberries, and/or blueberries would go very well with the peaches and yogurt... and more exotic options - like blackcurrant - are also options.
The honey amount was determined with blackberries in mind, though, so if you choose a berry that’s more tart - or significantly more sweet - you may need to adjust the sweetness amount slightly.
As I’d mentioned in my previous creamy popsicle recipes - when I’m using yogurt as a main ingredient in a frozen item - like these pops - I prefer to use Greek style yogurt, over the traditional, thinner style.
The way Greek yogurt freeze just has a nicer texture than the traditional yogurt viscosity - I’m assuming it has to do with the type - or amount - of liquid in the traditional yogurt style.
Usually, my popsicle recipes are developed in such a way that you just pour the mixture into the mold cavities, as was the case for my Mango Lassi Popsicles (one of the easiest possible popsicle recipes, TBH!).
In the case of these Blackberry Peach Popsicles, I quickly learned that I’d have to adjust my technique, for it to work. The first batch was a TOTAL mess.
So, rather than mixing the peaches into the yogurt mixture and pouring it all into the popsicle mold cavities, this one works best if you divide the chopped peaches among each mold cavity, and then pour the berry / yogurt mixture overtop.
I like to use a chopstick to stir it around a bit and get rid of any air pockets that may have formed, before adding the popsicle sticks.
I’ve had such bad luck with other styles and I’m really digging this one. It’s more expensive than the ones we were previously using, but I guess this is one of those cases where you get what you pay for.
This is a nice, sturdy mold that easily makes beautiful pops. It’s a good size, I like the way the lid/ sticks setup works... I’m just really happy with it overall.
That said, this recipe was developed with this mold in mind. If you’re using a size of mold, the number of popsicles that this recipe will yield may vary.
This recipe fills this mold perfectly - all 10 filled, no leftovers. The cavities are 3 oz each, so you can expect a similar yield from similarly sized molds.
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Creamy Blackberry Peach Popsicles
- 2 Ripe peaches
- 1 ½ Cups Vanilla Flavoured Greek Yogurt
- 1 cup Fresh Blackberries
- ¼ Cup Honey
- Pinch Salt
- Peel peaches, if desired. Pit and chop them into smallish chunks.
- Divide peaches between popsicle mold cavities.
- In a blender, combine yogurt, blackberries, honey, and salt. Blitz until well combined.
- Transfer yogurt mixture to a bowl. Add peaches, stir well.
- Pour mixture into popsicle molds, tapping to get rid of air pockets.
- Set up and freeze according to manufacturer’s directions.
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