We made these popsicles last summer and loved them. But popsicles are often messier than I’d prefer at the dinner table (especially with a few snail-pace eaters over here, AHEM, Nat), so I thought I’d whirl it into a frozen yogurt. We also have an entirely unreasonable number of peaches on hand because it is impossible for me to exercise any modicum of restraint at farm stands. So I threw those in along with some coconut cream and cream cheese and the result, it was not terrible. Not terrible at all.
4 large, ripe peaches, seeded and diced (I didn’t remove the skins, but you can if you want)
2 T lemon juice
2/3 cup sugar
6 oz cream cheese
6 oz coconut cream
12 ounces plain yogurt (I used full-fat)
2 teaspoons vanilla extract
Extra sugar, if needed, for adjusting sweetness to your preference
1. In a saucepan, combine the peaches, lemon juice, and sugar. Cook over medium heat, stirring occasionally, for
about 5 – 10 minutes, or until peaches are soft and the juices are
2. Stick in the immersion blender (or pour into a blender) and puree until very smooth. Add the cream cheese, coconut cream, yogurt, and vanilla extract. Again, puree until smooth. Taste and add extra sugar, if needed, to adjust sweetness.
3. Chill mixture in an ice bath in the fridge until cool. Pour the mixture into ice cream maker and churn/freeze according to manufacturer’s instructions. Freeze until mostly solid and serve.