Fresh peach yogurt popsicles are the easiest way to turn a bowl of ripe summer peaches into something that feels like a treat and still counts as a reasonably healthy snack. There’s no cooking, no fussy equipment, and no ice cream maker standing between you and popsicle season. Just peaches, honey, and yogurt, layered up and frozen until they’re ready to sweeten your hot summer afternoon.
These homemade peach popsicles are a great use for peaches that are a day past “perfect for eating out of hand” but not yet sad and ready for the bin. Dice up the peaches, puree 2/3 with honey, swirl in some yogurt, and let your freezer do the heavy lifting.
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Why You’ll Love this Peach Popsicle Recipe
The magic here is texture, not technique. Pureeing 2/3 of the peaches with honey gives you a smooth, sweet base that freezes into something closer to sorbet than ice, while the remaining diced peaches stay distinct and give every bite a little bit of chew. Layering that fruit mixture with peach yogurt means you get pockets of creamy and pockets of fruity in the same pop instead of one flat flavor all the way through. If you love easy frozen treat recipes, try my Quick Cherry Ice Cream – it’s easy to make and so flavorful.
Honey does double duty too. It sweetens the puree without needing the stove, and because honey doesn’t freeze completely solid, it helps keep the texture soft enough to bite into instead of gnawing on an ice cube shaped like a peach.
Heather’s Expert Tips for the Best Peach Popsicles
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 peaches you can find. Popsicles have nowhere to hide a mediocre peach, so this is not the time for the rock hard ones from the bottom of the produce bin.
- I go back and forth between peach Greek yogurt and regular peach yogurt depending on my mood. Greek gives you a thicker, creamier pop with more protein. Regular yogurt is a little lighter and pours more easily into the mold, which matters if your molds have narrow openings.
- Go easy on the honey at first. Ripe peaches are usually sweet enough on their own, and you can always drizzle a little more into the puree before freezing if it needs it.
- Don’t skip the dice. If you puree all the peaches, you’ll get a perfectly nice popsicle, but it won’t have that fresh fruit bite that makes these feel special.
- Leave a little headroom at the top of each mold. The mixture expands as it freezes, and nobody wants to fight a popsicle that’s glued itself into an overfull mold.
Ingredients in Peach Yogurt Popsicles
- Fresh peaches – still a little firm so they are easy to dice, but fragrant and ripe for full flavor
- Honey – sweetens up the peach puree. Honey doesn’t freeze so it will give the peach puree a nice sorbet texture.
- Peach Greek yogurt – or regular peach yogurt. See subs below for other yogurt flavor suggestions.
Recipe Variations & Substitutions
- Swap the peaches for nectarines if that’s what looks good at the store. No peeling required.
- Try vanilla yogurt instead of peach yogurt for a milder, creamier layer that lets the fresh peach flavor lead.
- A small squeeze of lemon juice in the puree brightens things up if your peaches are on the sweeter, less tart side.
- Stir a pinch of cinnamon into the puree for a cozier, almost peach cobbler flavor.
- Add a few fresh raspberries or blueberries to the diced peach layer for extra color and a little tartness.
Recommended Equipment
- Popsicle Mold – Silicone molds make releasing frozen pops easy without tearing.
- Zoku Popsicle Maker – Makes homemade popsicles easy with an internal freezer.
- High Powered Blender – For pureeing the peaches and honey until smooth.
- Wooden Popsicle Sticks – Essential if your mold doesn’t come with reusable handles.
How to Store and Freeze
- Popsicles are good in the freezer for up to two months, though they rarely last that long once people know they’re in there.
- Once frozen solid, pop them out of the molds and store them in a freezer safe bag or container so they don’t pick up other freezer smells.
- Lay a small piece of parchment or wax paper between layers if you’re stacking them in a container, so they don’t fuse together.
- If your popsicles won’t release from the mold, run the outside under warm water for a few seconds. Don’t yank on the stick, it’ll snap right off.
Frequently Asked Questions
Yes. Small paper cups work in a pinch. Fill them, cover the top with foil, poke a popsicle stick through the foil to hold it upright, and freeze.
It’s up to you. The skins soften a lot once frozen and blended into the puree, so peeling is optional if you don’t mind a little texture. For the diced peaches, peeling gives a smoother bite.
This usually happens when there’s too much water content and not enough yogurt or honey to soften the texture. Sticking close to the yogurt to fruit ratio in the recipe card helps keep them creamy instead of icy.
Yes, thaw them first and drain off any excess liquid before pureeing or dicing, or your popsicles will end up more watery than creamy.
Plan on at least 4 to 6 hours, though overnight is more reliable, especially if your freezer runs warm or gets opened a lot.
Swap in a dairy free peach or vanilla yogurt alternative. The texture will vary slightly depending on the brand, but the method works the same way.
Yes, try my Boozy Peach Popsicle recipe that has coconut vodka in it. It’s a delicious summer adult treat.
More Fresh Peach Recipes You’ll Love
Peach Yogurt Popsicles Recipe
Recommended Tools
Ingredients
- 3 fresh peaches, skinned and diced
- 2 tbsp honey
- 6 oz peach yogurt, Greek or regular
Instructions
- Dice peaches (skinning is optional, but gives a smoother texture)
- Add 2/3 of diced peaches and honey to a blender. Blend until smooth.
- Using a popsicle maker of your choice, add a few pieces of fresh peach to each and layer with the puree and Greek yogurt. Insert sticks and freeze 4-6 hours, or overnight. (or according to manufacturers suggestions)
- Unmold and enjoy.
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Notes
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.
This recipe for peach yogurt popsicles looks amazing! I have been thinking all summer that I need to pull my popsicle form from my cupboard. Now is the time to do so. I have vanilla yogurt. Have you ever used canned peaches? I’m guessing they won’t have the best flavor or consistency?
It’s not too late!! ◡̈ You could definitely use canned. I’d omit the honey for the puree and I’d lay a few peach slices on paper towel before chopping them up to add to the mold, so they don’t get too icy from excess syrup/water when they freeze. A nice and easy modification when peaches aren’t at peak. Thanks for the tip Deborah!! ~heather
Ooh these look delish!! I would make them lower carb b/c that’s how I eat. but yummo!
I bet that would be delish too!! ~heather
So simple and a delicious way to use up summers peach bounty!