The day after we made these popsicles, the topic came up at the playground--with an older blond boy that she raced to the tree and then back to the shady spot beneath the slide.
Boy: We made popsicles yesterday.
Girl: So did we! Ours tasted like peaches and cream, but with whole chunks of real peaches and some amaretti cookie crumbs mixed in. What kind were yours?
Boy: Um, Sprite.
I cringed--first she beats him in their race and now she's trash-talking his soda ice pops?
Then I realized that neither one of them knew what the other was talking about.
Same, same but different.
Peaches 'n cream amaretti ice pops
Makes 8
- 1/2 cup granulated sugar
- 1/2 cup water
- pinch salt
- 4 ripe peaches, peeled
- 3/4 cup whole milk yogurt
- juice of half a small lemon
- 1/4 tsp. almond extract
- a dozen amaretti cookies, crushed
In a small saucepan set over medium heat, combine the sugar, water, and salt, and simmer until dissolved. Allow the syrup to cool while you turn your attention to a blender.
Dice enough peaches to fill a cup measure and set it aside. Roughly chop the remaining peaches and put them in the blender with the yogurt, lemon juice, and almond extract. Pour in the cooled simple syrup, then blend until completely smooth.
Add the diced peaches and amaretti crumbs to the blender, pulsing once just to incorporate them.
Divvy the mixture across the popsicle molds, secure their tops (er, bottoms), and freeze them for at least 6 hours. If you don't have molds, you can use shot glasses, Dixie cups, or ice cube trays covered with aluminum foil in which you've made slits to hold the popsicle sticks in place.
To loosen the pops from the molds, run them under warm water for several seconds. (For Dixie cups, just tear them and peel away.)
Make sure to get plenty of popsicle on your nose and cheeks while you eat, but whatever you do, don't give anyone--especially not your mother--a lick.