In the past I’ve made a smoked ice cream by smoking the cream for the ice cream base. For these Grilled Peaches and Cream Popsicles with Yoghurt and Honey I’ve gone another route. I grilled the peaches which gave them a more intense peach flavor and a little smokiness. Together with cream, yoghurt and honey it makes a delicious summery popsicle.
Last year I bought one of those uber hipster popsicle moulds. The one that makes all those delicious popsicles you will see on Instagram the moment the summer really starts. With it I also bought popsicle sticks, 500 or so of them. Which means I really have to make popsicles if I ever want to use them all up.
While searching for ideas I ran into these Creamy Peach & Honey Popsicles. Since a lot of my cooking involves barbecue my recipe for grilled nectarines popped in mind. Why not make a version of the popsicles with grilled peaches?
For my version of the popsicles I’ve decided to puree the peaches. Grilling peach halves is easier than grilling slices. It’s up to you if you mix the peach puree through the cream yoghurt mixture or layer them up. Both versions are delicious.
Grilled Peaches and Cream Popsicles with Yoghurt and Honey
- 1 pound peaches
- 1 cup cream
- 1 cup Greek yoghurt (full fat)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- foodprocessor, blender or immersion blender
- popsicle mould and popsicle sticks
Prepare your barbecue for direct use at 200-225°C / 390-435°F.
Halve the peaches and remove the stones. Drizzle the cut-side with honey.
Grill the peaches until you have nice grill marks.
Turn them over and grill until they are nice and soft. This will take 8 to 10 minutes all together.
Cut the peaches in smaller pieces and blend them into a puree.
Mix the cream, yoghurt, vanilla extract and salt. Add honey, at least 4 tablespoons and give it a taste. It should be sweeter than you would normally eat it. When it is frozen it will taste less sweet. Add more honey if needed.
Put the cream yoghurt mixture in a measuring cup with a spout. This makes it easy to pour the mixture into the mould.
Pour 2 cm / ¾ inch of the mixture in each popsicle mould and top with 1 tablespoon of the peach puree. Repeat until the moulds are almost full. Leave some space for the mixture to expand while freezing. As a variation you can mix the puree through the cream and pour that mixture in the moulds.
Put the lid on your popsicle mould and insert the popsicle sticks. Freeze the Grilled Peaches and Cream Popsicles at least 6 hours.
When you want to take the popsicles out run warm water around the outside of the mould and gently pull them out.
You can store the Grilled Peaches and Cream Popsicles 3 to 4 weeks in greaseproof paper and a ziplock freezer bag in your freezer. That way you can use your mould for another batch of popsicles.