Guess who’s baaaack! Say hello to these summery honey & peach yoghurt ice lollies. They’re super easy to make, with only 3 ingredients: creamy greek yoghurt, sweet roasted peaches and a generous drizzle of honey.
How good does that honey yoghurt combo right there look? I had to go make extra because I *accidentally* ate half of it whilst the peaches were roasting. Whoops.
I guess what I’m saying is, if you’re anything like me (i.e. greedy and impatient) you may want to up the quantities slightly.
My timing is slightly off with this post but hey, you can’t really plan for sunshine in Scotland. The start of last week was absolutely glorious, perfect ice lolly weather. Sadly, it’s back to grey skies and rain for now.
Not gonna lie though, I’m kiiinda getting excited for autumn and hot chocolate and cinnamon-spiced-everything. Anyone else??
The recipe for these honey & peach yoghurt ice lollies is pretty straightforward and starts with a base of full-fat greek yoghurt. The full-fat part is important here if you want that creamy texture. Full-fat yoghurt = creamy, soft ice lollies. Low-fat yoghurt = hard, icy lollies. You’ve been warned!
We then add a good drizzle of honey to sweeten things up. You can play around a bit here depending on your taste – if you’ve got a super sweet tooth you may want to add a little extra.
Lastly, slices of roasted peach! If you want to keep things really simple you could skip this step and add the fruit raw but roasting helps keep the fruit soft even once frozen.
Aaand, that’s it! Freeze them overnight (or for at least 4 hours) then enjoy. If you’re looking for a decent mould for these the one I use is the Norpro Frozen Ice Pop Maker. <– Just a heads-up: that link there is an affiliate one but it’s genuinely the one I use and recommend!
- 600g full fat greek yoghurt
- 100g honey + extra to taste
- 3 - 4 peaches
- Pre-heat oven to 160°c. Peel and thinly slice the peaches. Spread out on a lined baking tray and bake for 20-30 minutes, until soft.
- In a bowl, mix the greek yoghurt and honey until combined.
- Layer the yoghurt mixture and roasted peaches in your mould, pushing down to ensure all gaps are filled.
- Freeze for at least 4 hours.