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Creamsicle Popsicles are a homemade frozen treat that can be made with minimal ingredients. Keep cool for the heat with a delicious, fun, flavorful batch this summer.
This post has been sponsored by California Cling Peaches. All thoughts and opinions are my own.
There is nothing better than enjoying a homemade popsicle on a hot summer day, wouldn’t you agree?
If you have never made a popsicle yourself, then let me tell you that it is so easy. All you have to do is add your favorite ingredients into a blender and process until smooth before pouring into a popsicle mold. Then place into the freezer and allow the popsicles to freeze from a liquid into a solid before serving. It is just that easy!
You also get the benefit of knowing exactly what is going into your popsicles and can control the amount of sugar involved if that is important to you. Today I will share one of my favorite popsicle recipes that include peaches, of course. If you have been following me for any length of time, then you already know how much I love peaches and sharing recipes that use them whenever I can.
Recently I have fallen in love with canned peaches again because having a stocked pantry limits the number of trips that I have to make out to the supermarket. I especially enjoy using California Cling Peaches.
Why use California Cling Peaches?
California Cling Peaches are available all year long at most local grocery stores in cans, jars, and single-serve cups. This makes them always ready, always, affordable, always delicious, and perfect for your pantry. The California Cling Peach farmers are leaders in growing and harvesting the highest quality, safest, best tasting, and most economical Cling peaches in the world.
When looking for them in your local grocery store be sure to check the label for USA/California Grown to make sure you’re getting the best Cling peaches available. Check out this short video on how to make sure your Cling peaches are USA Grown.
What ingredients to make California Cling Peach Creamsicle Popsicles?
- Canned California Cling Peaches
- Coconut Milk
- Maple Syrup
How to make these easy creamsicle popsicles:
Begin the recipe by grabbing three cans of California Cling Peaches. Today I will be using the canned sliced Cling peaches for this popsicle recipe.
In a blender, add in one full can of cling peaches along with the liquid, drain the liquid out of the remaining two cans of cling peaches and add the cling peaches only to the blender. Pour the coconut milk into the blender along with the maple syrup. Place the lid on the blender and blend until the mixture is smooth.
Transfer the popsicle mixture to the popsicle molds. Place into the freezer overnight or up to 4 hours at least. Remove from the freezer and enjoy!
How long should I allow my popsicles to set in the freezer?
This depends on the type of ingredients that are used and can vary from recipe to recipe. For this recipe, allow at least 4 to 6 hours to turn the popsicles from liquid to solid. The best option is to allow them to set in the freezer overnight before removing from the popsicle mold. Consider making them the night before and placing into the freezer to enjoy the next day as a nice treat.
Which canned cling peaches should I use?
For this recipe, use three 15 ounce cans of canned cling peaches. Since these are going into the blender to be processed, you may use sliced or diced to make things easier. I used sliced cling peaches for this recipe.
What if I don’t have a popsicle mold?
Popsicle molds are easy to find in most stores. I advise you to make the small investment to have the best homemade popsicles. However, if you do not have one then you can also use a small baking tin, paper or plastic cups, ice cube trays, or empty small yogurt containers.
- 3 15 ounce cans (45 ounces) California Cling Peaches
- 1/2 cup coconut milk
- 2 tablespoons maple syrup
- Begin the recipe by grabbing three cans of California Cling Peaches.
- Into a blender, add in one whole 15 ounce can of cling peaches along with the liquid, drain the liquid out of the remaining two 15 ounce cans of cling peaches and add the cling peaches only to the blender.
- Pour the 1/2 cup of coconut milk into the blender along with the 2 tablespoons of maple syrup. Place the lid on the blender and blend until the mixture is smooth.
- Transfer the popsicle mixture to the popsicle molds. Place into the freezer overnight or up to 4 hours at least. Remove from the freezer and enjoy!
- Store in the freezer in plastic wrap or an airtight container up to 2 weeks.
- Follow the instructions provided by your particular popsicle mold when pouring in the liquid and removing the popsicles. I use a silicone mold.
- For a sweeter version, add in an additional 1 tablespoon of maple syrup.
- You may substitute the maple syrup for agave in the same unit of measure.
- Be sure to only use 1 whole can of cling peaches and the liquid. Drain the liquid off the remaining 2 cans.
Need more easy peach recipes? Try these:
Have any comments, questions, or other delicious ways to use these California Cling Peach Creamsicle Popsicles? Please share them in the comments below!