Fresh peach popsicles are the kind of recipe that feels almost too simple to be this good. Just ripe peaches, creamy yogurt, a little honey, and your choice of a splash of coconut vodka or a non-alcoholic swap, blended up, layered into a popsicle mold, and frozen until you can’t wait anymore. Summer in a stick. That’s really all this is.
The beauty of this recipe is how easily it works for everyone at the party. If you’re serving adults who appreciate a little something extra, the coconut vodka adds a subtle tropical warmth that pairs perfectly with ripe peaches. For a family-friendly or alcohol-free version, a splash of peach nectar or coconut water gives you that same tropical vibe without the buzz. Keep reading for all the options.
In This Post
Why This Works
Peaches and yogurt are a natural pairing. The tartness of the yogurt balances the sweetness of peak-season peaches beautifully. Adding honey instead of refined sugar keeps things feeling fresh and a little more wholesome, and it also helps with the texture of the frozen pop. Honey stays slightly softer when frozen, which means you’re less likely to crack a tooth on the first bite.
The layering technique gives every popsicle a little variation in texture and flavor. You get smooth, creamy bites alongside chunks of real fruit, and it looks gorgeous when you unmold them.
Heather’s Recipe Notes
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Use the ripest, most fragrant peaches you can find. If they smell incredible at room temperature, they’ll taste incredible frozen. Farmers market peaches in peak season are worth seeking out.
- Peeling the peaches is optional but recommended. The skin can turn slightly tough and chewy once frozen, which is less than ideal in a popsicle.
- If you’re making the boozy version, stick to 1 tablespoon of vodka per batch. More than that and the pops won’t freeze solid, which sounds fun in theory but gets messy fast.
- Coconut vodka is the original choice here and pairs wonderfully with peach, but any lightly flavored or unflavored vodka works. See the Subs section below for alcohol-free swaps.
- Don’t overfill your molds. Leave a small gap at the top since the mixture expands slightly as it freezes.
Ingredients in Peach Popsicles
- Fresh Peaches – you can also use frozen peaches if you’re short on time or peaches are out of season.
- Peach Yogurt – any type will work, I used Greek yogurt in this recipe.
- Coconut Vodka – creates an adult popsicle, but omit it for a non-alcoholic version.
- Honey – adds a little extra sweetness to the blended peaches.
Subs & Variations
- No-alcohol version: Replace the vodka with 1 tablespoon of coconut water, peach nectar, or white grape juice for a kid-friendly and mocktail-friendly pop.
- Greek yogurt swap: Plain or vanilla Greek yogurt works beautifully in place of peach yogurt and adds more protein. Just taste and adjust honey as needed since it won’t have that built-in peach flavor.
- Mango peach version: Sub one of the peaches for half a ripe mango for a tropical twist that works really well with the coconut element.
- Dairy-free: Use coconut milk yogurt in place of regular yogurt for a creamy, dairy-free version. The coconut pairs especially well with the peach.
- Sweetener options: Maple syrup or agave work as a 1:1 swap for honey if you prefer or need a vegan-friendly sweetener.
How to Make Fresh Peach Popsicles
Lastly, drop a few pieces of fresh peach into your popsicle maker of choice and then layer the puree with the yogurt and freeze until solid. I used a Zoku Quick Pop Maker that freezes them faster than a typical popsicle mold. Unmold your popsicles and enjoy!
Tips for Storing
- Once fully frozen, unmold the popsicles and wrap each one individually in parchment or wax paper before storing in a zip-top freezer bag. This prevents them from sticking together.
- Store in the freezer for up to 6 weeks. The flavor is best in the first 2 to 3 weeks before any freezer taste sets in.
- If using a traditional popsicle mold, run warm water over the outside for 10 to 15 seconds to help release the pops cleanly without pulling.
- Let the popsicle sit at room temperature for 2 to 3 minutes before eating for the best texture. Straight from the freezer they can be quite firm.
- These are made with fresh fruit and no preservatives, so they don’t have the shelf life of store-bought pops. Plan to enjoy them within the first month for peak flavor.
People Also Ask
Yes! Small paper cups work great as a DIY mold. Fill them with the mixture, cover the top with a small piece of foil, and poke a popsicle stick through the foil to hold it upright while freezing. Once frozen, just peel away the paper cup.
It’s not strictly required, but peeling is recommended. Peach skins can turn slightly tough and chewy after freezing, which affects the texture of the popsicle. A quick blanch in boiling water for 30 seconds makes the skins slip right off.
They will freeze if you keep the amount to about 1 tablespoon per batch. Alcohol lowers the freezing point, so adding too much will result in a slushy pop rather than a solid one. That is not the worst problem to have, but if you want a true popsicle, stick to 1 tablespoon.
Coconut water is the closest match in terms of flavor profile and keeps the tropical, light coconut note without any alcohol. Peach nectar is another great option if you want to lean even harder into the peach flavor.
Yes, frozen peaches work well here, especially outside of peak season. Thaw them slightly before blending so they don’t strain your blender. The flavor won’t be quite as vibrant as fresh in-season peaches, but the popsicles will still be delicious.
Peach yogurt keeps it simple and adds a little extra sweetness and flavor. But plain Greek yogurt, vanilla yogurt, or even a dairy-free coconut milk yogurt all work well. Just taste your mixture before pouring into the molds and adjust honey to your liking.
More Frozen Recipes We Love
- Rolo Buttermilk Ice Cream – so darn good
- Cherry Ice Cream with Fudge Ripple – made easy with fresh fruit
- 2 Ingredient Dole Whip – what’s not to love about this?
- Creamy Pineapple Sorbet – perfect for a hot summer day!
Boozy Fresh Peach & Yogurt Popsicles
Recommended Tools
Ingredients
- 3 fresh peaches, skinned and diced
- 2 tbsp honey
- 1 tbsp coconut vodka, or regular vodka, optional
- 6 oz peach yogurt
Instructions
- Add 2 of the peaches, honey and vodka to a blender and puree until smooth.
- Using a popsicle maker of your choice, add a few pieces of fresh peach to each and layer with the puree and yogurt. Freeze according to manufacturer’s suggestions. Unmold and enjoy.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Yay! glad you are enjoying the Zoku! These look so yummy- love the booze 🙂
These look fabulous! Boozy is always good.
Um..yes please!!!
Oh, those look so good about now! Are you bringing those to the Glampin’ Roundup? lol
95 degrees and DRY heat – I was in HEAVEN! Not to mention the wee-farmer tan I got going on now. *Bliss* These would have made the weekend!! Darn me not having enough space in the city-apartment, or else a Zoku would be next on my appliance list! ~Megan
Oh, my! These would be the perfect thing for my next get together. My friends are going to love these. Thanks!
These are super fun pops!! Love your boozy twist 🙂
wow I love these!
These were worth the long wait since this morning! They look fantastic–especially for a first try. Pretty soon, you’ll be a pro (although I do hope it starts cooling off for you soon)!