Ripe Peach Popsicles

RIPE PEACH POPSICLES taste just like biting into a fresh peach! |

Ripe Peach Popsicles — the next best thing to sinking your teeth into a fresh picked peach…let the juice dribble down your chin!

Photo of two ripe peach popsicles laying on a white surface.This is part of a continuing mini series all about transforming fresh summer fruit into frosty popsicles. They contain no other ingredients but the ripe fruit, a touch of sugar, and a squeeze of lemon. My CHERRY POPSICLES were transcendent. So were my WHOLE FRUIT POPS. These are no less. I’ve got at least one more installment coming up before I’ll let go of the bone — it’s just too much fun and they are so insanely tasty.

Overhead photo of ripe peach popsicles in popsicle molds against a gray wood surface.

Don’t you dare peel those peaches, the skin is where the vitamins, flavor, and bright bits of color come from. Chop them up, pile them in the food processor or blender, and puree. It’s kind of an obvious concept, I know, but honestly you can’t find this kind of thing at your local supermarket. You’ve got to make it yourself. Depending on my fruit I’ll add a touch of sugar and some lemon juice, but that’s it. If you’re serving adults, you can add some liqueur. There’s nothing better on a hot night.

TIP:Ok, if you insist on peeling your peaches, do it the easy way, use a serrated peeler — it’ll make quick work of the job.

Photo of peaches in a food processor for ripe peach popsicles.

Mass produced fruit popsicles are mostly water and sugar, but these are made from pureed fruit and so they have nice texture to them as well as lots of nutritional value. And don’t get me started on the flavor…they really do taste just like biting into a piece of fresh fruit.

Photo of a stack of ripe peach popsicles.

There’s still plenty of time to get a popsicle maker and have your own fun…here in California popsicle weather continues right up until Halloween…the one I use is pictured at the end of the post.

notes ~

  • As a general rule of thumb, a good sized peach will make 2 popsicles. This is a delicious way to use up ripe (or slightly over-ripe) fruit that won’t get eaten in time.
  • There’s nothing to stop you from mixing fruit, you can blend peaches, nectarines, apricots, etc, for your own custom pops.
  • I think it would be incredible to do this with white peaches.
  • Jack Daniels goes well with peaches if you’re into that kind of thing…
3.35 from 152 votes

Ripe Peach Popsicles

Ripe Peach Popsicles --- the next best thing to sinking your teeth into a fresh picked peach...let the juice dribble down your chin!
Course Dessert
Cuisine American
Prep Time 10 minutes
freezing 6 hours
Yield 8 popsicles
Author Sue Moran


  • 4 large ripe peaches don't peel
  • juice of 1/2 lemon
  • 2 Tbsp sugar


  • Slice the peaches in half, remove the pits, and give them a rough chop. Add the peaches to a food processor or blender, along with the sugar and lemon juice. Puree until smooth.
  • Fill the popsicle molds to the top, and then insert sticks. Freeze until solid.
  • To remove the popsicles, fill a sink with hot water and immerse the mold up to, but not over, the top lip for several seconds, then remove the popsicles.
  • To store, wrap securely in plastic and put back in the freezer.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


used to make ripe peach popsicles… (the photos are clickable)

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    Please rate this recipe!

  • Reply
    August 20, 2018 at 5:47 pm

    5 stars
    I had oral surgery a few days ago and haven’t been able to eat fruit, which I dearly love! I had three organic nectarines in the fridge (they were ripe) and I didn’t want to lose them, so I made these pops. Not only do I get a healthy, yummy treat (which feels oh so good on my mouth) but I didn’t waste the lovely nectarines. Gonna make some with berries tomorrow. Thank you for this easy, healthy recipe.

    • Reply
      August 20, 2018 at 5:58 pm

      These sound perfect for your poor mouth Leigh…I actually go the dentist tomorrow at 9 am :/

  • Reply
    August 4, 2018 at 10:53 am

    5 stars
    I used white peaches and plums together, it is in the freezer now.
    I use a spoon to put it in the molds, is their an easier way??
    Tastes real yummy. Love your recipes.

    • Reply
      August 4, 2018 at 11:14 am

      I usually pour the puree into the mold from a glass measuring cup with a spout, but sometimes I’ll put the pureed fruit in a baggie and cut off the corner to squeeze it in neatly. But even if you use a spoon you can always wipe off any drips from the top of the mold before freezing. Hope you love them, I like the idea of mixing in plums. I just made a white peach version which I might put up on the blog, they’re pretty in pink!

      • Reply
        August 4, 2018 at 5:48 pm

        5 stars
        Thank you for responding so quickly. They came out more purple because of the plums. By leaving the lid off, it is much easier to remove from the mold. The taste is so yummy, all fruit no ice taste. Thank you again.

        • Reply
          August 4, 2018 at 5:50 pm

          I know what you mean about the all fruit/no ice, it’s very unusual, and really does taste just like fresh fruit.

  • Reply
    August 1, 2017 at 10:01 am

    I puree homegrown peaches from a friend in the blender. The peach puree have a burnt-orange hue from the skins, not speckled like yours. Doesn’t look like peach ice pops anymore, But tastes fantastic. What should i have done differently?

    • Reply
      August 1, 2017 at 10:33 am

      You might peel your peaches next time, or peel some of them. I’m guessing that different varieties of peaches have differing skins, and that made a difference in your pops.

      • Reply
        August 1, 2017 at 11:59 am

        You are right. This variety had very red orange skins. It looks unappealing, but tastes really good. I will leave out some of the skins next time. Thank you!

        • Reply
          August 1, 2017 at 2:17 pm

          That should work 🙂

          • :D
            August 2, 2017 at 10:02 am

            Do you think using a food processor may be better? I used a vitanix.

          • Sue
            August 2, 2017 at 10:17 am

            The vitamix is a real game changer, and yes, that might have been why your popsicles were so dark, the vitamix really pulverizes everything. Great for some things, not so much for others. Try a food processor next time.

  • Reply
    Katherine | Omnivore's Cookbook
    July 18, 2016 at 6:39 am

    Love peaches! This is perfect!

  • Reply
    Vicki Bensinger
    July 16, 2016 at 11:22 am

    Oh I need to make these Sue. What a splendid idea and way to use over ripe fruit. Love this idea. Thanks.

  • Reply
    Laura | Tutti Dolci
    July 14, 2016 at 1:18 pm

    Such pretty pops, I need to make a stash for my freezer asap!

  • Reply
    Robyn @ Simply Fresh Dinners
    July 13, 2016 at 12:51 pm

    Can’t wait for peach season – it will be here soon! You need to do an ebook with all your popsicles, Sue! Beautiful, healthy and so creative!

  • Reply
    July 11, 2016 at 4:14 pm

    We should be getting peaches anytime now, love, love these Sue, you are the master.

    • Reply
      July 12, 2016 at 7:33 am

      This is a good use for those early peaches that aren’t so great for eating out of hand, too, Cheri 🙂

  • Reply
    July 11, 2016 at 3:43 pm

    These are SO much prettier since you didn’t peel the peaches—what a great tip! I have peaches on the counter ripening quickly—these may be the perfect excuse to christen my popsicle mold 🙂

  • Reply
    Chris Faber
    July 11, 2016 at 11:55 am

    These sounds like a frozen peach pie… If I wish to make a batch with a bit of Bourbon or PeachTree Scnapps, how much is the right amount? 1/4 C or more?

    • Reply
      July 11, 2016 at 12:16 pm

      I think the formula is no more than 20% alcohol or it won’t freeze, so with popsicles unfortunately you’re limited as to how ‘boozy’ you can make them. The puree for these pops comes to a little over 2 cups, so I think you could try a little more than 1/4 cup and get away with it!

      • Reply
        Chris Faber
        July 11, 2016 at 2:27 pm

        Many thanks! I’ll let you know how they were (since they’ll ALL be gone)…

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