Peaches 'N' Cream Popsicles

Last year I made some watermelon-strawberry popsicles with good success, but this year I wanted to try making a frozen treat that would have a creamier mouth feel and less of an icy texture. I added both soy yogurt and a bit of coconut milk to my peach mixture and had great success resulting in a sherbet-like texture that was incredibly pleasing on a warm night like tonight.
You don't need an ice cream machine for these treats, hell you don't even need popsicle molds! Use ice cube trays, dixie cups or small bowls lined with seran wrap for easy un-molding. Try substituting peaches with strawberries and strawberry-flavored soy yogurt for a creamy berry treat.


Peaches 'N' Cream Popsicles
1/2 cup organic cane sugar
1/2 cup water
1 lb fresh peach slices, peeled (or frozen, thawed)
pinch sea salt
1 tsp vanilla extract
1/2 cup coconut milk
1/4 cup soy peach yogurt

In a small pot, combine the sugar and water and bring to a simmer to dissolve the sugar. Add the peaches, toss and cook for 5 minutes over medium-low heat.
Transfer to a food processor or blender and add the remaining ingredients. Blend until smooth.
Important step for perfect texture: STRAIN! through a fine mesh strainer so no pulp remains.
Pour into molds and freeze.