homemade peach melba popsicles

What is peach melba?

Peach Melba has been around for over one-hundred years. It’s no surprise that it’s been popular for so long. It’s hard to beat the classic combination of creamy vanilla ice cream paired with sugary peaches, all topped off with a not-too-sweet raspberry sauce. The perfect refreshing summer dessert.

These awesome Homemade Peach Melba Popsicles are easy to make and you can personalize them.

Make them as presented here or customize with your preferred ingredients.

• Use your favorite non-dairy ice cream or frozen yogurt.
• Fresh fruit is awesome but frozen peaches and/or raspberries would also work here.
• If you’re not a fan of raspberries, give strawberries, blackberries or blueberries a try.

• Combine the sugar and water in a medium saucepan.
• Bring to a simmer; stirring until the sugar dissolves.

• Pour about 1/4 cup of the syrup over the raspberries in a bowl.

• Add the peach chunks to the remaining syrup in the saucepan and bring back to a simmer.
• Cook for a minute or two, until they soften.
• Let both the raspberries and peaches cool in the syrup.

• The raspberries will cool quickly.
• You can hasten the bowl of peaches along by setting them in a larger bowl of ice water for 10 to 15 minutes.

• In a blender or food processor, puree the peaches and their syrup first.
• Then scrape the blended mixture into a measuring cup with a spout.
• Stir in the optional almond extract.

I use my mini-food processor for this step with excellent results.

• Next puree the raspberries with their syrup.

The raspberry color would muddle the peach puree much more than vice-versa …always best to blend the peaches first.

Let’s take a moment to talk about this next step…

• Transfer the blended mixture to a smaller spouted cup.

Raspberries are loaded with tiny seeds. It’s totally fine to leave them in the sauce. In my household, we prefer to remove them.

• I pour the sauce through a micro-mesh strainer placed over my spouted cup.
• Using the back of a wooden spoon, gently press on the mixture to extract all of the sauce.
• The volume of seeds remaining in the strainer is substantial.

Set up your Homemade Peach Melba Popsicles station…

• I use this set of molds for this recipe.
• The amount of ice cream and fruit puree will be just what you need to make ten popsicles.
• Be sure to let your ice cream soften to the texture of frozen custard.
• It’s also helpful to presoak your wooden popsicle sticks in water for about an hour.
• When the sticks are damp, they’re less likely to “float” in the soft mixture prior to freezing.

• Pour a tiny splash of raspberry sauce in the bottom of each popsicle mold.
• Follow with a larger splash of peaches.
• For each layer of fruit puree, use half of your total sauce since there will be two layers of each.
• Add a dollop of softened ice cream to each mold.

• Repeat with the remaining raspberries, peaches and ice cream.
• Use a skewer to lightly marble the mixtures together.
• Don’t overdo it; the ingredients should be lightly marbled.
• Cover with the fitted lid and place a popsicle stick in each opening.
• Be sure to leave an ample amount of stick to allow for a generous handle.

• Freeze the popsicles for about four to six hours or according to manufacturer’s instructions. 

• Releasing the popsicles from the mold can be difficult.
• Simply run the popsicle mold under warm water briefly for just a few seconds.
• The water should be warm not hot.
• Your popsicles should slide right out after that.