It’s popsicle week! Did you know about this awesome phenomenon? This is my very first popsicle post on the blog and sharing these beauts during popsicle week just makes so much sense. I’m not OFFICIALLY participating this year, but I hope to next year. I’ll still share my pops with you all in the meantime.
Popsicles. They are a thing of childhood. Well, at least they USED to be a thing of childhood. If you scour the internets these days, you’ll see all sorts of grown-up versions of this now-trendy treat. Pinterest basically exploded with popsicles. People are making the most creative and delicious sounding popsicle concoctions. Apparently, we’re all looking for more ways to incorporate booze into our lives. There are some awesome boozy popsicle recipes out there. I intend on trying out a few of them before summer’s end.
For me, they still evoke memories of chasing the ice cream truck down the street with my allowance clutched in my hand and then having to make the gut-wrenching decision between a strawberry shortcake ice cream pop or a red-white-and-blue rocket popsicle. First world (childhood) problems. Do ice cream trucks even exist anymore? I feel like I NEVER hear or see them. Probably too much of a risk these days? Sad.
Either way, I am so excited to add to the homemade popsicle craze! I have loved them for years and am thrilled to see their resurgence. Who needs an ice cream truck when you can make popsicles this good at home?!
This popsicle recipe features sweet, juicy summer peaches and creamy coconut milk…aaaaand a smidge of vanilla bean aaaaannd an even tinier smidge of vodka. The vodka, however, is solely for texture reasons, not for imbibing (although, if you amped it up a little bit in the recipe, I’m sure that would work out just fine. Bourbon would be lovely too. Bourbon + peaches = LOVE).
The alcohol, in this case, just ensures a smooth, creamy consistency and prevents the popsicles from getting too icy. It’s also totally optional. If you were serving these to kids you could obviously just leave it out.
You could amp things up even further if you want by adding in some toasted coconut – either mixing it into the coconut milk or dipping the frozen pops in it right before serving. You could add more booze (as outlined above). You could throw in different fruit (cherries?! plums? Yes, please). Popsicles are versatile that way.
The coconut milk is so dreamy in these. It freezes to the perfect ice cream consistency. Well, maybe not QUITE as rich. Maybe more like sherbet consistency? Yes. Coconut sherbet. Is this a thing? I think it should be. Anyway. It’s downright DELICIOUS.
And the peaches. Well, in the summertime, they pretty much speak for themselves. Sweet, juicy, just the tiniest bit tart. Gosh, I love them. They make for a perfect counterpoint to the creamy coconut milk. I LOVE the way they peek through with their bright orange and red color. So purdy.
My mouth is watering right now. I may have to sneak one of these out of the freezer.
To see all the awesome creations for popsicle week, search social media for the following hashtag: #popsicleweek (or check out the official Pinterest board). Doooo iiitttt. I’m drooling ovah here!
1 can full-fat unsweetened coconut milk
½ cup sugar
2 teaspoons vanilla bean paste/extract
1 tablespoon vodka, rum, or bourbon (optional)
2 ripe peaches, pitted and sliced
2 tablespoons sugar
2 tablespoons water
Pour the coconut milk into a medium saucepan and whisk well to incorporate the solids. Once smooth, add the sugar and vanilla. Bring to a gentle simmer over medium heat, stirring frequently. Simmer for 5 minutes or until the sugar is dissolved and then remove from heat. Allow the mixture to cool to room temperature and then whisk in the vodka/rum/bourbon. Chill for a couple hours before using.
Add the sliced peaches, sugar, and water to a small saucepan and place over medium heat. Bring to a simmer over medium heat and cook for 5 minutes or until the peaches have softened slightly. Allow to cool to room temperature.
Fill popsicle molds with alternating layers of the coconut mixture and the peaches/their juices, gently swirling the layers together. Freeze for an hour, insert the popsicle sticks, and then freeze for another 5-6 hours (or more). Before unmolding, allow the popsicles to sit at room temperature for about 5 minutes.
(PS – I use these popsicle molds and L-O-V-E them.)