Vegan Peaches and Cream Ice Pops

When the days grow longer and afternoons grow hotter, it’s time to break out these creamy, fruity ice pops. Ideal for making ahead of time and stashing in your freezer when you need a cold treat, these luscious pops are naturally sweetened with maple syrup so you don’t get a sugar crash after indulging. Feel free to use nectarines in place of peaches or add in some raspberries for extra fruity goodness. Perfect for kids and adults alike, you’ll love turning summer’s best produce into a frosty dessert that tastes just as good as it looks!

By Nancy Macklin, RDN,


  • 2 medium fresh peaches, peeled, halved, and pitted
  • 1 cup unsweetened, unflavored plant milk
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 medium fresh peach, peeled, pitted, and cut into thin slices


  • In a food processor or blender combine the peach halves, plant milk, maple syrup, and vanilla. Cover and process until smooth. Pour into ice pop molds, filling about two-thirds full.
  • Freeze about 1 hour or until peach mixture is slushy. Add peach slices, pushing them down into the slushy mixture with a knife or wooden skewer. Add sticks. Return to freezer and freeze at least 2 hours or until pops are completely frozen.
  • Run molds under hot water to help release ice pops.

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Can I use frozen peaches? How much would I use and would I defrost them before refreezing them after blending?

Megan Edwards

Hi Danielle, Feel free to experiment with frozen peaches! No need to thaw them, and you might be able to skip that first hour in the freezer since they're already frozen. Pour the nice cream-consistency peach mixture into pop molds, immediately add peach slices, and freeze for 2 hours. Let us know how they turn out!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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