Ever Craved a Frozen Treat with Smoky, Peachy Perfection?
Imagine pulling a chilled ice pop from the freezer, bursting with the smoky-sweet flavor of grilled peaches, a hint of spicy ginger, and a crunchy almond coating. Sounds like a summer dessert that’s both refreshing and sophisticated, right? That’s exactly what Grilled-Peach and Almond Ice Pops deliver! This easy recipe yields 4-6 servings, has a 0.0-star rating (no reviews yet), and combines the unique char of grilled peaches with peach preserves, ginger syrup, and almond milk for a creamy, flavorful treat. Perfect for hot days, barbecues, or a gourmet twist on ice pops, these are a fun, make-ahead dessert. In this blog post, we’ll guide you through every step to create these addictive pops, with tips for perfect grilling and freezing. Ready to chill some smoky-sweet magic? Let’s get grilling!
Overview: Why These Ice Pops Shine
Grilled-Peach and Almond Ice Pops elevate the classic ice pop with the smoky depth of grilled peaches, a zing of ginger syrup, and a crunchy smoked almond coating. The use of peach preserves and almond milk adds sweetness and creaminess without overwhelming the fruit, while the no-refined-sugar option (from the ginger syrup) keeps it lighter. This beginner-friendly recipe serves 4-6 (depending on mold size), requires minimal active time, and is ideal for summer gatherings or a unique dessert. The grilling step adds a gourmet touch, making these pops a standout for flavor and presentation.
- Time Requirement: 5 minutes prep, 20 minutes cooking, 8 hours 50 minutes chilling (including cooling). Total: ~9 hours 15 minutes (mostly hands-off).
- Difficulty Level: Easy. Simple grilling, simmering, and blending make it beginner-friendly.
- Why It’s Special: Yields 4-6 pops, blends smoky grilled peaches with ginger and almonds, and offers a sophisticated, refreshing treat.
- Health Perks: Peaches provide vitamin C and antioxidants, almond milk and almonds offer healthy fats, but sugar makes it a treat to enjoy in moderation.
Grab your grill and ice pop molds, and let’s create a smoky, peachy masterpiece!
Essential Ingredients
This recipe uses fresh and pantry ingredients for a flavorful, textured pop. Here’s what you need and why each matters:
- Fresh Ginger (6-inch piece, unpeeled, thinly sliced, ~1 cup): Creates a spicy syrup.
- Why it matters: Adds a warm, zesty kick that complements the peaches.
- Substitution: Use 1 tsp ground ginger (reduce sugar slightly) or store-bought ginger syrup (2-3 tbsp).
- Sugar (1/3 cup): Sweetens the ginger syrup.
- Why it matters: Balances ginger’s spice and enhances peach flavor.
- Substitution: Use honey, maple syrup, or a sugar substitute like Swerve (adjust to taste).
- Ripe Yellow Peaches (1 lb, ~3 peaches, peeled, halved, pitted): The star flavor.
- Why it matters: Provide sweet, juicy flavor with a smoky char from grilling.
- Substitution: Use nectarines or canned peaches (drained, skip grilling).
- Unsalted Butter (1 tbsp, melted): Enhances grilling.
- Why it matters: Promotes charring and adds richness to peaches.
- Substitution: Use olive oil or vegan butter for dairy-free.
- Peach Preserves (2 tbsp): Boosts peach flavor.
- Why it matters: Adds concentrated sweetness and depth.
- Substitution: Use apricot preserves or extra grilled peach puree.
- Plain Unsweetened Almond Milk (1 cup): Creates a creamy base.
- Why it matters: Adds a light, nutty creaminess without overpowering the fruit.
- Substitution: Use coconut milk, oat milk, or whole milk for a richer texture.
- Fresh Lemon Juice (1 tbsp): Brightens the flavor.
- Why it matters: Enhances peach flavor and prevents browning.
- Substitution: Use lime juice or a pinch of citric acid.
- Kosher Salt (small pinch): Balances sweetness.
- Why it matters: Enhances all flavors without making the pops salty.
- Substitution: Use sea salt or skip if preferred.
- Smoked Almonds (1/2 cup, finely chopped): Add crunchy texture.
- Why it matters: Provide a smoky, nutty coating that ties in the grilled flavor.
- Substitution: Use regular almonds, pecans, or skip for a smoother pop.
Pro Tip: Choose ripe, fragrant peaches that yield slightly to pressure for the best flavor. Toast and chop almonds in advance for quick assembly.
Step-by-Step Instructions
Making Grilled-Peach and Almond Ice Pops is simple with grilling, blending, and freezing steps. Follow these for perfect, smoky-sweet pops:
- Make the Ginger Syrup:
- In a small saucepan, combine 1 cup thinly sliced fresh ginger, 1/3 cup sugar, and 1/4 cup water.
- Bring to a simmer over medium-low heat and cook for 10 minutes, stirring occasionally.
- Remove from heat and let cool completely at room temperature, about 30 minutes.
- Tip: Stir to dissolve sugar fully; strain well to extract maximum flavor.
- Grill the Peaches:
- Preheat a grill or large grill pan to high heat (about 400-450°F).
- Peel, halve, and pit 1 lb (about 3) ripe yellow peaches using a vegetable peeler.
- Brush the peach halves all over with 1 tbsp melted unsalted butter.
- Place cut-side down on the grill and cook until very charred, about 5 minutes.
- Flip and grill the rounded side until charred in spots and tender but not falling apart, about 5 minutes.
- Transfer to a plate and let cool completely, about 20 minutes.
- Tip: Ensure deep char marks for smoky flavor; cool peaches fully to avoid curdling the almond milk.
- Blend the Mixture:
- In a blender, combine the cooled grilled peaches, 2 tbsp peach preserves, 1/2 cup plain unsweetened almond milk, 1 tbsp fresh lemon juice, and a small pinch of kosher salt.
- Strain the cooled ginger syrup into the blender, pressing the ginger pieces with a spoon to extract flavor; discard the ginger solids.
- Puree until completely smooth, scraping down the sides if needed.
- Transfer the mixture to a large liquid measuring cup with a pouring spout.
- Tip: Blend thoroughly for a silky texture; taste and adjust lemon juice for brightness if needed.
- Fill and Freeze:
- Pour the peach mixture into 4-6 ice pop molds (4-oz or 3-oz size), leaving 1/4 inch of space at the top for expansion.
- Insert ice pop sticks into each mold.
- Freeze until solid, 5 hours to overnight.
- Tip: Tap molds gently to remove air bubbles; ensure sticks are centered for easy removal.
- Serve:
- Place 1/2 cup plain unsweetened almond milk in a shallow glass and 1/2 cup finely chopped smoked almonds in another.
- Unmold the ice pops by dipping molds in warm water for 5-10 seconds, then gently pull on the sticks.
- Dip the top of each pop into the almond milk, then into the chopped almonds for a crunchy coating.
- Serve immediately, optionally in chilled glasses to catch drips.
- Health Benefit: Peaches provide vitamin C and antioxidants, almond milk and almonds offer healthy fats, but sugar makes it a treat to enjoy in moderation!
Assembly: Building Your Ice Pops
These ice pops are all about balancing smoky, sweet, and crunchy elements. Here’s how to make them perfect:
- Grill for Flavor:
- Grill peaches until well-charred for maximum smoky depth; cool fully to maintain texture.
- Tip: Brush butter evenly to promote charring without sticking.
- Blend for Smoothness:
- Puree the mixture until silky to avoid graininess; strain ginger syrup thoroughly for clean flavor.
- Presentation Tip: Blend in small batches if your blender is small to ensure smoothness.
- Fill with Care:
- Pour mixture evenly into molds, leaving space for expansion; insert sticks securely.
- Presentation Tip: Clean mold edges before freezing for a polished look.
- Coat for Crunch:
- Dip pops quickly in almond milk and almonds for an even, crunchy coating.
- Presentation Tip: Chop almonds finely for better adhesion; serve immediately to maintain crunch.
Serving Suggestion: Serve at a summer barbecue with iced tea or sparkling water, or as a dessert alongside grilled fruit skewers for a cohesive theme. Add a sprinkle of sea salt for extra flair!
Storage and Make-Ahead Tips
Grilled-Peach and Almond Ice Pops are perfect for prepping ahead:
- Storing Leftovers:
- Store pops in their molds or individually wrapped in plastic wrap in the freezer for up to 1 month.
- Dip in almond milk and almonds just before serving to maintain crunch.
- Tip: Store in a freezer bag to save space and prevent freezer burn.
- Freezing:
- The recipe is designed for freezing, so no extra steps are needed.
- For longer storage, wrap each pop tightly in plastic wrap and foil to maintain flavor.
- Tip: Label with the date to track freshness.
- Make-Ahead:
- Grill peaches and make ginger syrup up to 1 day ahead; refrigerate until ready to blend.
- Blend and freeze pops up to 2 weeks ahead for best flavor.
- Tip: Prep ginger slices and peel peaches in advance to streamline cooking.
Recipe Variations
Want to mix things up? Try these fun twists on Grilled-Peach and Almond Ice Pops:
- Nectarine Coconut Pops: Replace peaches with nectarines and almond milk with coconut milk for a tropical twist.
- Spiced Peach Pops: Add 1/4 tsp cinnamon or nutmeg to the blender for a warm spice note.
- Berry-Peach Pops: Mix in 1/4 cup grilled strawberries or raspberries for a mixed fruit flavor.
- Vegan-Friendly: The recipe is naturally vegan if using vegan butter or oil; ensure preserves are vegan-friendly.
- Nut-Free Pops: Skip almonds and dip in crushed graham crackers or granola for crunch.
Quick Prep Tip: Use pre-peeled frozen peaches (thawed, then grilled) to save time; buy pre-chopped smoked almonds for quick coating.
Conclusion
Your Grilled-Peach and Almond Ice Pops are ready to bring smoky, sweet, and crunchy joy to any summer day! With charred peaches, zesty ginger syrup, creamy almond milk, and a nutty coating, these pops are perfect for barbecues, picnics, or a gourmet dessert. Whether you stick with the classic recipe or try a variation, you’re in for a refreshing treat that’s as unique as it is delicious. Grab your grill and molds, freeze some peachy magic, and enjoy every smoky, creamy bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy freezing!
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Grilled-Peach and Almond Ice Pops
Description
Imagine pulling a chilled ice pop from the freezer, bursting with the smoky-sweet flavor of grilled peaches, a hint of spicy ginger, and a crunchy almond coating
Ingredients
This recipe uses fresh and pantry ingredients for a flavorful, textured pop. Here’s what you need and why each matters:
- Fresh Ginger (6-inch piece, unpeeled, thinly sliced, ~1 cup): Creates a spicy syrup.
- Why it matters: Adds a warm, zesty kick that complements the peaches.
- Substitution: Use 1 tsp ground ginger (reduce sugar slightly) or store-bought ginger syrup (2-3 tbsp).
- Sugar (1/3 cup): Sweetens the ginger syrup.
- Why it matters: Balances ginger’s spice and enhances peach flavor.
- Substitution: Use honey, maple syrup, or a sugar substitute like Swerve (adjust to taste).
- Ripe Yellow Peaches (1 lb, ~3 peaches, peeled, halved, pitted): The star flavor.
- Why it matters: Provide sweet, juicy flavor with a smoky char from grilling.
- Substitution: Use nectarines or canned peaches (drained, skip grilling).
- Unsalted Butter (1 tbsp, melted): Enhances grilling.
- Why it matters: Promotes charring and adds richness to peaches.
- Substitution: Use olive oil or vegan butter for dairy-free.
- Peach Preserves (2 tbsp): Boosts peach flavor.
- Why it matters: Adds concentrated sweetness and depth.
- Substitution: Use apricot preserves or extra grilled peach puree.
- Plain Unsweetened Almond Milk (1 cup): Creates a creamy base.
- Why it matters: Adds a light, nutty creaminess without overpowering the fruit.
- Substitution: Use coconut milk, oat milk, or whole milk for a richer texture.
- Fresh Lemon Juice (1 tbsp): Brightens the flavor.
- Why it matters: Enhances peach flavor and prevents browning.
- Substitution: Use lime juice or a pinch of citric acid.
- Kosher Salt (small pinch): Balances sweetness.
- Why it matters: Enhances all flavors without making the pops salty.
- Substitution: Use sea salt or skip if preferred.
- Smoked Almonds (1/2 cup, finely chopped): Add crunchy texture.
- Why it matters: Provide a smoky, nutty coating that ties in the grilled flavor.
- Substitution: Use regular almonds, pecans, or skip for a smoother pop.
Pro Tip: Choose ripe, fragrant peaches that yield slightly to pressure for the best flavor. Toast and chop almonds in advance for quick assembly.
Instructions
- Make the Ginger Syrup:
- In a small saucepan, combine 1 cup thinly sliced fresh ginger, 1/3 cup sugar, and 1/4 cup water.
- Bring to a simmer over medium-low heat and cook for 10 minutes, stirring occasionally.
- Remove from heat and let cool completely at room temperature, about 30 minutes.
- Tip: Stir to dissolve sugar fully; strain well to extract maximum flavor.
- Grill the Peaches:
- Preheat a grill or large grill pan to high heat (about 400-450°F).
- Peel, halve, and pit 1 lb (about 3) ripe yellow peaches using a vegetable peeler.
- Brush the peach halves all over with 1 tbsp melted unsalted butter.
- Place cut-side down on the grill and cook until very charred, about 5 minutes.
- Flip and grill the rounded side until charred in spots and tender but not falling apart, about 5 minutes.
- Transfer to a plate and let cool completely, about 20 minutes.
- Tip: Ensure deep char marks for smoky flavor; cool peaches fully to avoid curdling the almond milk.
- Blend the Mixture:
- In a blender, combine the cooled grilled peaches, 2 tbsp peach preserves, 1/2 cup plain unsweetened almond milk, 1 tbsp fresh lemon juice, and a small pinch of kosher salt.
- Strain the cooled ginger syrup into the blender, pressing the ginger pieces with a spoon to extract flavor; discard the ginger solids.
- Puree until completely smooth, scraping down the sides if needed.
- Transfer the mixture to a large liquid measuring cup with a pouring spout.
- Tip: Blend thoroughly for a silky texture; taste and adjust lemon juice for brightness if needed.
- Fill and Freeze:
- Pour the peach mixture into 4-6 ice pop molds (4-oz or 3-oz size), leaving 1/4 inch of space at the top for expansion.
- Insert ice pop sticks into each mold.
- Freeze until solid, 5 hours to overnight.
- Tip: Tap molds gently to remove air bubbles; ensure sticks are centered for easy removal.
- Serve:
- Place 1/2 cup plain unsweetened almond milk in a shallow glass and 1/2 cup finely chopped smoked almonds in another.
- Unmold the ice pops by dipping molds in warm water for 5-10 seconds, then gently pull on the sticks.
- Dip the top of each pop into the almond milk, then into the chopped almonds for a crunchy coating.
- Serve immediately, optionally in chilled glasses to catch drips.
- Health Benefit: Peaches provide vitamin C and antioxidants, almond milk and almonds offer healthy fats, but sugar makes it a treat to enjoy in moderation!
FAQs
1. Can I skip grilling the peaches?
Yes! Use fresh or canned peaches (drained) and blend directly, but you’ll miss the smoky flavor. Add 1/4 tsp smoked paprika for a similar effect.
2. Are these pops healthy?
Peaches provide vitamin C and antioxidants, almond milk and almonds offer healthy fats, but sugar makes it a treat. Use a sugar substitute for a lighter option.
3. Why won’t my pops release?
Dip molds in warm water for 5-10 seconds; don’t soak too long to avoid melting. Ensure molds are filled correctly to avoid sticking.
4. Can I make this nut-free?
Yes! Skip almonds and almond milk; use oat or coconut milk and dip in crushed cookies or granola.
5. How long do the pops last?
Up to 1 month in the freezer, wrapped tightly. Dip in almonds just before serving for crunch.
6. Can I use different molds?
Yes! Use any ice pop molds (3-4 oz capacity); adjust yield (smaller molds may yield more pops).