Charring juicy summer peaches on the grill for these addictive ice pops lends a smoky note. Peach preserves provide a second dose of peach, ginger syrup adds spice and smoked almonds add crunch.
Recipe courtesy of How to Win Summer
Grilled-Peach and Almond Ice Pops
Total:
9 hr 15 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
9 hr 15 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Special equipment: Four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks

Prepare a grill or large grill pan for high heat. Bring the ginger, sugar and 1/4 cup water to a simmer in a small saucepan. Cook on medium-low for 10 minutes. Let cool completely at room temperature, at least 30 minutes.

Meanwhile, brush the peach halves all over with the butter. Place them cut-side down on the grill, and grill until very charred, about 5 minutes. Flip the peaches, and grill until the rounded side is charred in spots and the peaches are tender but not falling apart, about 5 minutes. Transfer to a plate to cool completely, about 20 minutes.

Put the cooled peaches, preserves, 1/2 cup of the almond milk, lemon juice and a small pinch of salt in a blender. Strain the cooled ginger syrup into the blender, pressing the ginger pieces in the strainer with the back of a spoon to extract as much flavor as possible; discard the ginger. Puree the peach mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.

Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight.

When ready to serve, put the remaining 1/2 cup almond milk in one drinking glass and the almonds in another. Unmold the ice pops, and dip the top of each into the almond milk, then into the almonds. Serve immediately.

More from:

Frozen Treats

IDEAS YOU'LL LOVE

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Sweet Almond Crackers

Recipe courtesy of Ree Drummond

Strawberry Crunch Ice Cream Cake

Recipe courtesy of Food Network Kitchen

Ice Cream Freezer Pops

Recipe courtesy of Ree Drummond

Cocoa Colada Ice Pops

Recipe courtesy of Food Network Kitchen

Campari-Citrus Ice Pops

Recipe courtesy of Katie Lee

Blueberry, Thyme and Sweet Cream Ice Pops

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.