Almond Butter Creamy Popsicles with Peaches & Balsamic

So you want to make ice popsicles at home. That’s lovely!

Is it because you are trying to feed your kids less processed treats, or perhaps you love cooking and want to try something new?

Either way, this recipe is really easy to make. The addition of balsamic vinegar takes it to a gourmet level, but if you don’t have it, no worries, you can skip it.

However, make sure you have a delicious high quality almond butter, because that’s what’s going to make or break this recipe. We suggest you try our new Belmorso 100% Almond Butter with no sugar or nasty ingredients added, just almonds!

How do you make popsicles creamy and not icy?

To make creamy popsicles that are not icy, you can use ingredients like yogurt, coconut milk, or condensed milk in your popsicle mixture. These ingredients add creaminess and help prevent the popsicles from becoming too icy. Adding a small amount of sugar or honey can also help improve the texture by lowering the freezing point of the mixture.

Our recipe is for your classic ice popsicles, but we think the creamy version is going to be even tastier. You will need to use more Almond butter and yogurt.

Creamy Popsicle Recipe With Peaches & Balsamic

This recipe should yield 4 to 6 popsicles, depending on the size of your moulds.

Almond Butter Ice Popsicles

Alessia

Indulge in creamy almond butter popsicles infused with sweet peaches and a hint of balsamic, a unique and luscious frozen treat.

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Course Dessert

Cuisine Italian

Ingredients

6 tbsp Belmorso Almond Butter
500 gr Greek Yogurt
1 pinch of vanilla essence or a few drops
3 tbsp honey
120 ml almond milk
5 peaches
chopped roasted almonds (optional)
sea salt
Belmorso Balsamic Vinegar IGP

Instructions

Blend 5 tablespoons almond butter and almond milk. Alternatively, you can add it into your yogurt into chunks, if you prefer that consistency over the almondy taste.
Mix the blended almond butter and milk with your yogurt.
Add your vanilla essence.
Mix in the honey.
Wash and chop the peaches. You can peel them too, if you prefer.
Add the peaches to your ice popsicle moulds.
Pour in the almond butter yogurt mixture.
Freeze overnight.
The next day, take them out of the freezer first thing in the morning, and do this last step: add some almond butter to the top of the popsicles, and some optional chopped almonds.
Then add some sea salt on top of the almond butter you just spread, and freeze for another 2 hours.
Serve with a drizzle of Belmorso Balsamic Vinegar.