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Vegan Peaches and Cream Ice Pops

You will need an ice pop mold for this recipe. Inactive Time: 6 hours
Prep Time5 mins
Total Time5 mins
Servings: 10 ice pops


  • 32 ounces Original Almond Breeze Almondmilk
  • 1/2 cup maple syrup
  • 2 tablespoons raw honey
  • 1/2 teaspoon vanilla bean paste
  • 1/8 teaspoon kosher salt
  • 2 yellow peaches pit removed and cut into 1/2 inch pieces


  • Place your ice pop molds 2 hours prior to filling them.
  • In a large bowl, whisk together the Original Almond Breeze Almondmilk, maple syrup, honey, vanilla bean paste, and salt until thoroughly combined.
  • Fill each mold half way up with the almondmilk base. Divide half of the peach chunks evenly into each mold, and top them off with the rest of the base leaving about 1/2 inch of space at the top. Divide the remaining half of the peach chunks evenly among each mold.
  • Insert your ice pop sticks and place in the freezer. Freeze for at least 4 hours before serving.
  • Vegan peaches and cream ice pops will keep in the freezer for about a month. Enjoy!