Buttermilk Peach Popsicles

Buttermilk Peach Popsicles via Worthy Pause

I spent the last twenty minutes trying to figure out the perfect peach pun to start this blog post, but they were all pitiful.


Anyway guys, it's Popsicle Week. Billy at Wit & Vinegar is hosting his annual ice cold blogger party, and I'm super excited to be officially participating this year!

A while back, my friend sent me the most precious thank you gift. It was a big box of farm-to-porch Georgia peaches from The Peach Truck (like a way cooler version of Harry & David's). However, they were delivered while I was out of town for a weekend, so when I got back they were all ripe at the same time. I was sort of panicking about not being able to eat them all, but I did it.

I made peach everything for a couple of days, including this Chia Pudding and these delicious Buttermilk Peach Popsicles.

Buttermilk Peach Popsicles via Worthy Pause

Buttermilk Peach Popsicles

gluten-free | makes 10 pops using this mold


  • 3-4 ripe peaches, peeled and diced
  • 1 T lemon juice
  • zest of 1/2 a lemon
  • pinch of salt
  • 2 cups buttermilk
  • 1/4 cup honey
  • optional: a bit of vanilla bean


  1. Using a blender or food processor, puree the peaches with the lemon juice, zest and salt until smooth. This should yield about 2 cups.
  2. Pour the peach mixture into the popsicle mold to fill each pop halfway. Set the mold in the freezer with a tilt to achieve the color block. If you're meticulous, you may want to wipe out any splashes on molds. Freeze for at least 4 hours or until set. If you have leftover puree, I'm sure you can find something to do with it (i.e. eat it with a spoon).
  3. When the peach mixture has set, stir the honey (and vanilla, if desired) into the buttermilk and pour to fully fill the popsicle molds.
  4. Freeze for at least another 6 hours to set. Overnight is best.


  • The color block look is cool, but it takes some extra freezer time to make it happen. If you want to speed things up, skip that step and mix everything together in the food processor.
  • If you want to make these vegan and paleo-friendly, you could substitute coconut milk for buttermilk!