• Theresa Gentile

Peaches and Cauliflower Cream Ice Pops

Updated: Jul 14

These easy ice pops have everything I love in them…peaches, cream and vegetables! The kids won’t know you stuck some cauliflower into these guilt-free treats.




I can’t help myself. I love cold treats and I love making them healthy, especially for the kids.

And I love saying yes to seconds.


I’ve made these two different ways. The first time, I just blenderized the cauliflower in with the rest of the ingredients. And, although, the cauliflower didn't completely pulverize (I probably could have done a better job at blending it - I mixed it in a regular blender and I could have used the Ninja), my kids still ate it and weren't one bit bothered by the slightly grainy texture.

The second time I made these ice pops, I made a sort of cauliflower cream first. Then, I blended all the ingredients together. This made for a creamier texture, so even the pickiest of food sleuths would be duped. The cauliflower cream requires cooking the cauliflower first, so it definitely takes more time than just throwing it all in the blender. It's also something you can do in advance and freeze if you happen to find yourself with the rare opportunity of excess cauliflower and excess time.

In regards to the peaches, I’ve used a combination of fresh with skin, and rinsed, canned peaches successfully. I’ll often cut pieces of overripe peaches or pieces my kids don’t want to eat and throw them in the freezer where they’ll await their ice pop fate. I keep the skins on to preserve the fiber and nutrient profile.


Peaches and Cauliflower Cream Ice Pops


Makes about 6 pops


Ingredients:

2 cups sliced peaches (fresh/frozen/canned with or without skin)

1 teaspoon almond extract (optional, but highly recommend)

For the cauliflower cream:

1 cup chopped cauliflower (fresh or frozen)

1 cup water

1 cup milk, skim or 1%

2-3 Tablespoons half and half

To make the Cauliflower Cream:

Bring cauliflower and 1 cup of water to a boil in a medium saucepan. Cook for 5-7 minutes until cauliflower is tender.


Let cool slightly. Blenderize the cauliflower mixture by removing the cooked cauliflower and ~1/4 cup of the liquid into a blender. Puree until completely combined. Then, add the milk and cream and pulse to combine. If you’d like it thinner, you can add more of the cooking liquid and combine.


Then, add peaches and almond extract to a blender and mix to pureed consistency.


If you’re not making the cauliflower cream:

Add cauliflower, ½ cup milk, 3 Tbsp half and half, peaches and almond extract to a blender and mix until pureed to desired consistency.


Pour into ice pop molds, freeze and enjoy!


Nutrition Facts:

Per pop: (using 1% milk and 3 Tbsp half and half)


Calories: 52.5

Fat: 1.5 grams

Protein: 2.5 grams

Carbohydrates: 8


Let me know if you make them!

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