Equipment
Ingredients
Base Mixture
- 300 g peaches, pitted and roughly chopped
- 200 g greek yogurt, chilled
- 30 ml lime juice, freshly squeezed
- 3 g lime zest, finely grated
- 50 g honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 71 kcal
- Protein
- 4 g
- Carbohydrates
- 13 g
- Fat
- 1 g
- Fiber
- 1 g
- Sugar
- 12 g
- Sodium
- 12 mg
- Saturated Fat
- 0 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 3 mg
- Potassium
- 153 mg
- Calcium
- 43 mg
- Iron
- 0.2 mg
- Magnesium
- 9 mg
- Phosphorus
- 57 mg
- Zinc
- 0.3 mg
- Vitamin A
- 38 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.5 mg
- Folate
- 7 mcg
- Water
- 78 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash, pit, and roughly chop the fresh peaches. Grate the zest from the lime using a microplane, then cut the lime in half and squeeze the juice.
Place the chopped peaches, Greek yogurt, lime juice, lime zest, and honey into a blender. Blend on high speed for about 60 seconds until completely smooth and creamy.
Pour the blended peach and yogurt mixture evenly into the ice lolly molds. Leave approximately 5 millimeters of empty space at the top of each mold to allow the mixture to expand as it freezes.
Insert the wooden popsicle sticks into the center of each mold. Transfer the molds to the freezer and freeze at -18°C/0°F for at least 6 hours, or until completely solid.
To serve, briefly run the outside of the molds under warm water for 10 to 15 seconds. Gently pull on the sticks to release the ice lollies from the molds.
Chef's Notes
- Always taste your base mixture before freezing. Cold temperatures dull our taste buds, so the liquid base should taste slightly sweeter and punchier than you want the final frozen lolly to be.
- For an elegant marbled appearance, reserve a few spoonfuls of plain yogurt and swirl it gently into the poured peach mixture using a skewer or chopstick just before freezing.
- If using frozen peaches instead of fresh, ensure they are completely thawed before blending to maintain a smooth texture and protect your blender blades.
- Roasting the peaches for 15 minutes at 200 degrees Celsius before blending can concentrate their natural sugars and add a wonderful, deep caramelized flavor profile to the finished dessert.
Storage
Freezer: 1 month — Once completely frozen, you can transfer the lollies to an airtight zip-top bag to save space and prevent freezer burn.
Troubleshooting
Ice lollies are stuck in the mold and the stick pulls out
Cause: The lollies are frozen solid to the walls of the mold
Fix: Submerge the outside of the mold in warm water for an additional 10 seconds to gently melt the outer edge, then try pulling again
Prevention: Ensure the sticks are inserted deeply enough before freezing
The lollies have a hard, icy texture instead of being creamy
Cause: Using fat-free yogurt or extra liquid that crystallized during the freezing process
Fix: Cannot be fixed once frozen, but letting them rest at room temperature for 3 to 5 minutes before eating will soften the texture
Prevention: Always use full-fat yogurt and avoid adding water to the base mixture
Cultural Context
Ice lollies, commonly known as popsicles in North America, became a global summertime staple during the early 20th century as commercial freezing technology became widely available. This homemade variation draws inspiration from classic peaches and cream desserts, transforming a traditional flavor pairing into a wholesome, naturally sweetened frozen treat. Incorporating Greek yogurt adds a tangy Mediterranean influence while significantly improving the texture and nutritional profile.
