Peach and Raspberry Cream Pops
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The milk powder is the secret ingredient for this recipe: It gives the ice pops a much creamier flavor.
- ⅓ cup plus 1 tablespoon sugar
- 1 tablespoon nonfat dry milk powder
- 1 large yellow peach, peeled, cut into ½-inch pieces (about 7 ounces)
- Ten 3-ounce ice-pop molds
Cook raspberries and 1 Tbsp. sugar in a small saucepan over medium-low heat, stirring occasionally, until raspberries are broken down and thickened slightly, 10–15 minutes; let cool.
Meanwhile, heat milk, milk powder, and remaining ⅓ cup sugar in a small saucepan over medium, stirring occasionally, until sugar dissolves, about 4 minutes; let cool.
Using an electric mixer on medium-high speed, beat cream and salt in a large bowl until medium-stiff peaks form. Gently whisk in milk mixture until incorporated. Gently fold in peach, followed by cooled raspberries (mixture should look marbled).
Pour raspberry mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 2 hours. Dip molds briefly in hot water to release pops.
Do Ahead: Cream pops can be made 1 week ahead; keep frozen.