I can always tell that the end of the summer is near when our peaches are ripe and ready to be picked. When we moved into our house I was excited to find that it came with a peach tree, and this time of year I often find myself walking around singing that “Peaches” song from the 90’s under my breath. “Millions of peaches! Peaches for free!” So I give them away to everyone I know, and then I slice up the rest and freeze them for later. Peach crisp in October, peach smoothies in the middle of  January, and some tasty peaches & cream popsicles today! And in case you were wondering, yes, sometimes I walk around singing that song by 112 too. If you aren’t lucky enough to have received some of my harvest this year, you can still get some pretty fresh peaches from the farmers market right now. Or make them anytime with some frozen peaches, or any other fruit you like from the grocery store. I’m a big fan of no-fuss recipes with just a few simple steps and ingredients, and these could not be any easier! Bonus–they are vegan AND paleo AND delicious!


1 13.5 ounce can of coconut milk (the full-fat kind, not the kind you put in a latte)

About 4-5 cups of frozen peaches (slice up some fresh and freeze overnight)

Liquid stevia or sweetener of choice (optional)


Kitchen tools:

High power blender (such as Vitamix)

6 popsicle molds (like these ones here)


Spoon coconut milk into blender. Slowly add frozen peaches, gradually increasing speed, and blend until smooth and creamy. If you want a little more sweetness, add stevia to taste (I used about 10 drops).

Pour mixture into popsicle molds and freeze for about 3 hours or until frozen solid.

Enjoy these as a snack anytime, as an after-dinner treat, or even for breakfast!