You need to make these– they’re so easy, so delicious, and honestly so pretty, that they’re easily worth the 10 minutes of time out of your day. I actually started making these last summer, and was shocked to realize that I’d never blogged about them!
Peach Melba is a classic dessert made of a poached peach half with vanilla ice cream, topped with raspberry purée. Being so simple and so focused on fruit, the combination translates beautifully to popsicles. I’m sure these would be delicious with fresh raspberries and peaches, but honestly I find it easier (and often cheaper) to use frozen fruit instead. Swirl in a few scoops of grocery store vanilla ice cream, and you’re basically set! The taste, combined with the beautiful marbled effect, will make everyone think you’re a culinary genius!
Peach Melba Popsicles (from Smitten Kitchen)
- 1/2 cup water
- 1/2 cup sugar
- 1 cup raspberries, fresh or frozen
- 2 cups sliced peaches, fresh or frozen
- 1 1/2 cups vanilla ice cream
- In a medium saucepan, combine water and sugar and bring to a simmer. Once sugar is dissolved, remove from heat.
- Place raspberries in a medium bowl and pour about a third of the syrup over them (just eyeball it). Set aside and chill.
- Add peaches to remaining syrup in the saucepan and bring back to a simmer to soften the peaches. Once softened, set aside and chill. You want both of your fruits to be at least at cool room temperature for the next step.
- Thaw your ice cream slightly in the refrigerator for 15-20 minutes, until the consistency of soft serve. You can help it along with a few seconds in the microwave if necessary.
- Once your fruit is cool, use an immersion blender to puree them separately.
- Get out your popsicle molds and add a small spoonful of raspberry puree to each, then top with a larger spoonful of peach puree. Add a spoonful of ice cream. Repeat all three layers, then swirl with a skewer to get them nice and marbled.
- Add popsicle sticks and freeze at least 4 hours.