Every visit to my dad in South Carolina includes a stop at the tiny little peach stand where we get the most creamy and incredible peach ice cream. Made right there in the tiny peach stand using the peaches grown in the surrounding grove. They sell fresh peaches, every kind of peach jam you can imagine, peach salt, peach bbq sauce, local honey. If you manage to stop by at just the right time, know the code word, the correct pattern of winks and nudges, and if the peach sellers behind the counter are in the right mood… well then you just might walk away with a mason jar of peach moonshine. It’s a nice little stand if I do say so myself. A visit to South Carolina isn’t complete without some peach ice cream.
I know, I know, Georgia is the peach state. Well, I have yet to try Georgia’s peaches, and South Carolina is a friendly neighbor of hers, so at this point in my life I am happy to declare these South Carolina peaches the best in the world.
When I saw the topic for this week’s Summer Soiree from Food Network, I wasn’t sure I would be contributing. As much as I love to cook and bake, I don’t often alter the natural state of summer’s fruits. I just love stone fruits of every variety and eat them by the bucketful. They’re perfect as is. Super sweet, juicy, and they make me happy. I also love watching Abby and Katie enjoy fresh produce all on it’s own.
I have been eating 2% greek yogurt mixed with a bit of honey and dark chocolate recently when I’ve wanted a sweet treat at the end of the evening instead of eating a pint of ice cream. The other day, I added vanilla extract to my mixture and it just added so much depth and more closely mimicked ice cream. It got me to thinking that maybe I could make creamy popsicles that would satisfy my ice cream tooth. I wanted to call these Peaches n Cream Pops, but went with Creamy Peach Popsicles because there isn’t actually any cream in them and I didn’t want to be deceptive. They are creamy, though, and they do satisfy my ice cream tooth while providing more protein and fewer calories. Plus, they’re sweetened naturally by the peaches and just a touch of honey. I’m so healthy and natural! Yes, that 1 tablespoon of vanilla extract is quite generous, but it really gives the greek yogurt that vanilla ice cream flavor. You can skimp if you prefer, but I’ll continue adding my full tablespoon.
Don’t forget to check out all these sweet and juicy peach recipes!
Virtually Homemade: Mixed Summer Fruit Baked Oatmeal
Homemade Delish: Bite-Sized Peach Panini
The Heritage Cook: Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)
Weelicious: Peach and Ricotta Crostini
Creative Culinary: Fresh Peach and Bourbon Upside Down Cake
Napa Farmhouse 1885: Chocolate Dipped Peaches with Sea Salt
Red or Green: Summer Peach & Tomato Salad
The Mom 100: Sour Cream Peach Cobbler
Domesticate Me: Peach Crumble Smoothie
Daisy at Home: Creamy Peach Popsicles
In Jennie’s Kitchen: Six Ways to Savor Peaches
Healthy Eats: 7 Healthy Ways to Use Peaches in Their Prime
Taste with the Eyes: Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing
Swing Eats: Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla
Dishin and Dishes: Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic
FN Dish: 8 Juicy Ways to Eat Peaches Before They’re Gone
- 3 ripe peaches
- 1 cup greek yogurt
- 1/2 cup water
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- pinch of salt
- Roughly chop the peaches and place them in a blender along with the remaining ingredients. Blend until smooth.
- Pour the mixture into popsicle molds and freeze until firm, at least 6 hours. If you're using molds without attached sticks, place wooden popsicle sticks into the partially frozen popsicles 30 minutes into the freezing time.
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