Peachy Keen Creamsicles

By Chef: Sarah Britton
Posted: August 24, 2013


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A seasonal frozen sweet treat by Sarah Britton of My New Roots utilizing one of Summer’s most succulent fruits: the peach. This recipe is simple, elegant and oh so tasty and works equally well with a variety of fresh seasonal fruits such as berries or nectarines. Celebrate the homestretch of summer with a Peachy Keen Creamsicle!


4 large / 800g peaches (nectarines would also work)
½ cup / 70g cashews, soaked for at least 4 hours
2-3 Tbsp. liquid sweetener (raw honey, maple syrup, agave)
2 Tbsp. water
½ vanilla bean, seeds scraped


1. Place cashews in a container and cover with fresh, filtered water. Let soak for at least four hours, or overnight. Drain and rinse well.
2. Peel peaches and roughly chop. Place in a blender or high-speed blender and blend until completely smooth. Add 1 tablespoon of liquid sweetener if desired. Pour contents into a container with a spout and set aside.
3. Give your blender a quick rinse and add the cashews, along with the vanilla bean, 2 tablespoons of sweetener and water. Blend on high until completely smooth (if using a regular blender, this may take 60 seconds or longer).
4. Into each popsicle mold, pour a small amount of either the peach puree or cashew puree, then alternate between the two until you’ve reached capacity. Using a popsicle stick or skewer, stir the liquids together slightly to create a marble effect. Place a popsicle stick in each mold and place in the freezer until completely frozen. To remove, run the mold under warm water until the popsicle easily slides out. Enjoy!