Nectarine Mint Creamsicles
Raise your hand if you like creamsicles! These are like summer in a popsicle mold: ripe, juicy nectarines + sweet honey + refreshing mint. They're on the lighter side (made with greek yogurt), and they're the perfect treat after a long day of work, gardening, or chasing children around.
You'll no longer need to run out to the ice cream truck (unless you just like the experience - I can relate).
Nectarine Mint Creamsicles
Yield: 10 creamsicles
Total cook time: 4.5 hours
Ingredients
- Ripe Nectarines (Large): 3
- Honey: 5 tablespoons, divided
- Kosher Salt: Pinch
- Greek Yogurt: 1 3/4 cups
- Vanilla Extract: 1 teaspoon
- Fresh Mint (Finely chopped): 1 scant tablespoon
A Few Notes:
- Make sure to leave a 1/4-inch gap at the top of each pocket before freezing - they'll expand in the freezer.
- Try not to over-marble your creamsicles! They'll look (& taste!) best if there are distinct pockets of nectarine and yogurt.
- Go easy on the mint sprinkling - you only need a tiny bit for a lot of flavor.
Pairs Well With:
*Special equipment: 10 cavity popsicle mold
The How To (Roasted Nectarines):
Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a Silpat. Cut your nectarines in half and remove the pits. Arrange cut side up on your prepared baking sheet. Drizzle evenly with two tablespoons of honey, then sprinkle each half with a pinch of kosher salt. Roast at 400 degrees for 20 minutes, until tender.
The How To (Creamsicle Assembly):
Place roasted nectarine halves in a food processor or blender (including the juices that accumulate on top!). Run machine until mixture is mostly smooth - I like to leave some chunks!
In a small bowl, combine the greek yogurt, additional three tablespoons of honey, and 1 teaspoon vanilla extract.
Add a spoonful of the yogurt mixture + a spoonful of the nectarine mixture into each mold, then sprinkle a few flakes of mint. Repeat the layering process until you reach the top of the molds, stopping when you reach 1/4" from the top of each mold. Lightly marble the creamsicles using a chopstick or skewer. Place the cover over the creamsicles & stick a popsicle stick in each mold.
Freeze for at least 4 hours, then run the molds under warm water to make them easier to remove. Share with your friends.
*Keeps, frozen, for up to a week.
