This one checks all the boxes for an effortless and satisfying summer treat: no-bake, ice cold, and fresh flavor. From our cookbook Ice Tray Treats, these ice pops by Olivia Mack McCool pack a fruity punch on sweltering summer days. For added fruity intensity, use the ripest summer produce you can find.
Peach Raspberry Ice Pops
Makes 12 ice pops
INGREDIENTS
For the peach layer:
- 1 cup peeled and chopped peaches (from 1 large peach) or 1 cup frozen peaches, thawed
- 1/2 cup water
- 1 tablespoon sugar
- Juice and zest of 1 lime
For the raspberry layer:
- 1/2 cup raspberries
- 2 tablespoons water
- 1 tablespoon sugar
- 12 lollipop sticks
INSTRUCTIONS
Make the peach layer:
Combine all the ingredients in a blender and blend until very smooth.
Pour the mixture into a silicone ice tray, dividing evenly among 12 cubes and leaving room for the raspberry layer.
Transfer to the freezer and freeze for 3 hours until the pops are partially frozen.
Make the raspberry layer:
In the same blender (make sure to give it a quick rinse), combine all the ingredients and blend until the mixture is very smooth.
Remove the ice tray from the freezer. Pour the raspberry puree on top of the peach layer, distributing evenly among 12 cubes. Insert a lollipop stick in the middle of each cube and return the tray to the freezer. Chill until the pops are completely frozen, around 5 hours, or overnight.
