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Vegan Peaches and Cream Dessert Popsicles

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When the summer heat is at it’s peak, there’s nothing quite like an icy and refreshing popsicle. Frozen popsicles are surprisingly easy to make, and these vegan peaches and cream dessert popsicles are incredibly tasty!

Vegan frozen peaches and cream dessert pops

Frozen popsicles can be made with a variety of different fresh fruits. This recipe uses fresh peaches (one of my favorite summer fruits). It also uses an almond milk based “pudding” to add layers of creaminess to this layered pop.

There are minimal ingredients in this recipe, making it an easy and healthy choice for a summer treat. It’s also really satisfying to make your own frozen popsicles at home. They’re so much prettier and tastier than the store-bought versions!

If you love fruity sweet treats, try these vegan lemon bars and these strawberry pop-tarts made from scratch.

How to make your own vegan popsicles from scratch

Time needed: 8 hours and 30 minutes

Frozen vegan popsicles are really simple to make. Most of the time is spent waiting for them to freeze!

  1. Make the pudding/cream layer

    Combine cornstarch with 3 tbsp. of almond milk and set aside. In a medium saucepan, combine the rest of the almond milk with sugar and stir over medium heat.

    Heat until it is not quote simmering, stirring regularly. Add the cornstarch mixture to the hot milk mixture and stir constantly. Reduce heat to medium-low and stir till the mixture thickens. Cover with plastic wrap (pressing wrap to surface) and set aside to cool.almond milk pudding base for vegan popsicles

  2. Prepare the peaches

    Wash/dry the peaches and cut into slices. Then, blend the peaches and pulse until smooth. Add lemon juice or water as needed.Peach puree for vegan popsicles

  3. Prepare the popsicles

    Pour 2 tbsp. of the peach mixture into the base of each mold. Then, add 2 tbsp. of the pudding mixture. Continue filling and alternate layers.filling popsicle molds with vegan peach filling

  4. Remove air bubbles

    Gently tap the molds on the side of the table to remove air bubbles.

  5. Swirl through the molds.

    Use a butter knife to swirl through the molds and create a nice blended pattern.

  6. Add sticks and freeze.

    Add the popsicle sticks to the molds in the center, leaving about 2 inches exposed. Freeze for at least 8 hours to firm up.

  7. Release and store.

    When ready to release the pops, place the tips of the mold in hot water for 10 seconds. Then, store the pops in individual baggies for serving.Vegan peach popsicles

Recipe Tips and FAQ

Can I use a different non-dairy milk?

Yes you can. Oat milk and cashew milk are both really good options for these pops if you do not have almond milk available.

Can I make these popsicles with other fruits?

Yes! These frozen vegan popsicles are delicious when made with other fruits as well. You can try strawberries, blueberries, pineapple, or even cherries.

Where can I get popsicle molds for this recipe?

I suggest checking Amazon or Bed Bath and Beyond for popsicle molds. In the summertime, Target also sells them.

Can I leave out the sugar in this recipe?

This recipe is meant as a sweet treat and I would not leave out the sugar in the pudding. However, you can substitute with coconut sugar if you do not want to use granulated white sugar.

What’s the easiest way to get the frozen popsicles out?

Placing the tip of the popsicle mold in hot water will make them much easier to release.

Vegan frozen peaches and cream dessert pops

Vegan Peaches and Cream Dessert Popsicles

vegan frozen peaches and cream pops
These creamy and fruity popsicles are the perfect refreshing treat on a hot summer day.
Prep Time 30 minutes
Total Time 30 minutes
Serving Size 10 popsicles


  • 1 Medium bowl
  • 1 Saucepan
  • popsicle molds


  • 1 lb fresh ripe peaches
  • 1-2 tbsp lemon juice optional
  • 2 cups almond milk
  • 5 tbsp granulated sugar
  • 3 tbsp cornstarch


  • In a small bowl, combine cornstarch with 3 tbsp of almond milk, stirring until smooth. Set aside.
  • In a medium saucepan, combine remainder of almond milk with sugar over medium heat.
  • Heat to not quite simmering, stirring regularly.
  • Add in the cornstarch mixture to the hot milk, stirring constantly.
  • Reduce heat to medium-low and continue heating, stirring constantly until thick. It should 1-2 seconds for the “pudding” to fill back in after a spatula is dragged through.
  • Remove from heat. Cover with plastic wrap, pressing the wrap to the surface to prevent a skin from forming. Set aside to cool.
  • Wash and dry the peaches. Cut into slices.
  • Put peaches in a blender. Pulse into a smooth puree. Add 1-2 tbsp of lemon juice or water as needed.
  • Pour 1-2 tbsp of puree in the base of each well of a popsicle mold. Add in 2-3 tbsp of pudding mixture. Continue filling the molds with alternating layers of puree and pudding.
  • Once the molds are filled, tap them on the table to remove any air bubbles.
  • Using a butter knife, swirl through each of the wells to create a blended pattern.
  • Place the cover on the popsicle mold if it has one. Place a popsicle stick in the center of each well, leaving about 2 inches of stick exposed.
  • Freeze for at least 8 hours.
  • When ready to unmold, fill a pan with hot water. Place the tips of the popsicle mold in the hot water for 10 seconds to make release easier.
  • Store in individual sealed plastic bags or wrapped in plastic wrap in the freezer for up to 1 month.


* Almond milk is the best choice for flavor. Oat or cashew would be good second choices.
* For an even smoother puree that maintains a more yellow color, blanche and peel the peaches first.

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