The temperatures have dipped a little this week. Not a ton. But enough to make things interesting. James started eyeing his sourdough starter with renewed interest. I made a tomato sauce and actually cooked it. We’ve even dared to turn on our oven just in time for the stone fruit and tomatoes to reach peak season. Late summer, I love you.
And summer it still is. Until September 21. The oven flexing its muscles aside, we’re still firmly in a popsicle phase. Only now, we get to include roasted fruit.
I’ve been making lots of super simple pops with a base of coconut milk and the addition fruit, but I wanted to try a different kind of nut milk and I was reminded of cashews. When I posted about making hazelnut milk this spring, a bunch of you wrote in encouraging me to try my hand at cashew cream. You guys helped convinced me I could make it myself. Christine Chitnis’s book Icy, Creamy, Healthy, Sweet gave me the final nudge. I’ve been using her book as guideline for all kinds of treats this summer. Among dozens of recipes for delicious frozen desserts that stay firmly on the right side of healthy, her book includes a recipe for cashew cream that’s as easy as so many of you suggested.
This week, I decided to put a doctored cashew cream to work in Christine’s Roasted Peaches and Cream Popsicle recipe and I ended up with something delicious. Here’s my take on Christine’s recipe. (If you’re finding yourself in a frozen treat rut, check out her helpful volume.)
Peaches, halved. 
Plus honey.
Peaches, roasted.
Peaches, skins removed.
Roughly chopped peaches in the popsicle mold.
Roasted Peaches and Cashew Cream Popsicles
For the Cashew Cream:
What you need:
1 cup cold filtered water, plus more for soaking
1 cup whole raw cashews
pinch of salt
1/3 whole vanilla bean
2 tablespoons honey (I used Old Blue Raw Honey’s Raspberry Honey in mine!)
What to do:
+ Place raw cashews and vanilla bean in a bowl or jar, cover them with fresh water, and allow them to soak overnight.
+ Drain your plumped cashews and vanilla bean and rinse. Place in a blender (or, if you’re me, back into your mason jar!) and add 1 cup fresh water, honey, and salt and blend on high.
+ If your cream is thick and creamy at this stage, you’re good to go! If it’s still grainy, strain through a nut bag. (Many of you mentioned not needing a nut bag for cashew cream, but I’m afraid my little blender wasn’t up to the task!) Yields ~one cup of cashew cream to use for the popsicles.
For the Peaches:
What you need:
3-4 ripe peaches, halved and pitted
1 tablespoon honey
1 tablespoon coconut oil
1/4 water
What to do:
+ Preheat oven to 400 degrees F.
+ Combine water and coconut oil into shallow baking dish.
+ Place four halved peaches skin-side down in the dish and roast until tender. (About 12 – 14 minutes.)
For the pops:
+ Allow the roasted peaches to cool until you can easily handle them. Slip off the skins and roughly chop the peaches.
+ Fill the bottom of each popsicle mold with chopped peaches, dividing evenly. Top with the cashew cream. I used a popsicle stick to gently stir the pops to distribute the peaches a bit, without thoroughly mixing.
+Insert sticks and freeze popsicles until frozen through (~3-4 hours).
For the curious:
We have this popsicle mold. My sister Cait recently bought this stainless steel one.
Anyone out there making popsicles this summer? What’s your favorite?
20 Comments
Mmmmm.
“And summer it still is. Until September 21.” – actually autumn is the only season that does not end on 21st. The autumnal exuinoq usually falls on 23 September (depends on the moment the Sun crosses the celestial equator (this happens either on September 22, 23, or 24 every year)).
Right! First day of fall this year is September 22!
Oh yummy.
Pinned to make someday for my future child (or just myself). Thanks!
Oh man, NOT for kids only! 😉
These look yummy. My kids are back in school, so summer in over here. Bummer
The vacation ends, but the season continues!
My kiddos think these look delicious, but we have a nut allergy. Can these be made with regular milk? Just worried they won’t freeze as well because the milk wouldn’t be ask thick as the cashew cream. Thanks!
Totally! The original recipe for the popsicles calls for yogurt!
They look incredibly gorgeous! And don’t you just love cashew cream. I use it as a creamer in my coffee- it is so thick, creamy and delicious! I’m so glad you’ve been enjoying the book this summer. Hooray!
Hey Erin! What do you use as for the sticks? I can’t to try some of these!
These are just basic wooden popsicle sticks (available online or at most kitchen/cooking stores). We wash and reuse them!
Yummy, its hot in the PNW. It’s taken weeks but tonight I have finally finished reading your WHOLE blog and book of course. It was life changing in a positive way! Thanks Erin.
Delightful! Summer is about to head our way so definitely need to start saving a few recipes for hot weather!
These look so delicious! Doesn’t hurt that they are pretty to look at too!
I’ve been making yogurt and granola “breakfast pops” for my toddler. I layer in Greek yogurt, some kind of cooked fruit, and granola. The granola gets chewy and the layers keep things interesting. My youngest, who never seems to be in the mood for breakfast, loves to eat these right up.
yum! these look and sound amazing, I’d definitely like to try making these before summer is over.
Hi Erin! Am I the only adult who want to try this even if there are no kinds around? 🙂
Love this recipe!
Could you please paste the link to your mold again? is not working (or at least not in the UK)
referring back to this one! do you still like your mold a year later, or would you have splurged for the stainless one?! Thanks!
Our mold is totally fine, but it’s not the *best*. My sister has the stainless version and having just visited, I love that each popsicle has a small metal piece to catch drips! I’d splurge!
Comments are moderated.