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You’re going to love these Creamy Peach Popsicles! Also known as Paletas de Duraznos, these frozen treats are irresistibly smooth and creamy – yet still light, fruity, and super refreshing, just like my Creamy Mango Paletas!
Peaches are in season, and they’re the perfect fruit for making frozen desserts – especially when you want something that’s creamy, fruity, and super refreshing. These Creamy Peach Popsicles (Paletas de Duraznos) are made with ripe peaches, cream, and just enough sweetness to let the fruit shine.
They’re smooth and velvety thanks to a bit of help from a stabilizer (commonly used in paleterías to keep them from turning icy), and they come together without any cooking so you get that fresh peach flavor in every bite. Perfect for hot summer days, BBQs, or whenever you want a sweet treat that feels homemade and nostalgic.
Why You’ll Love This Recipe
- Made with real fruit – No artificial peach flavor here!
- Hot Honey Pairing – Option to use hot honey as a sweetener! This combo is delicious.
- Fresh flavor – Keeping the fruit raw preserves that bright, fresh peach taste.
- Perfectly creamy – Thanks to the addition of cream, with a little help from a stabilizer!
What Are Paletas?
Paletas are traditional Mexican popsicles made with fresh ingredients like fruit, cream, milk, or even spices. Unlike store-bought popsicles, paletas are known for their natural ingredients. You’ll often find real chunks of fruit, swirls of caramel, and real natural flavors.
There are two main types:
- Paletas de agua: fruit-based and made with water or juice, great for a light and refreshing treat. Some examples of these are my Mango & Chamoy Paletas, or my Paletas de Piña (Pineapple Popsicles).
- Paletas de crema: cream-based and richer, made with milk, cream, and/or sweetened condensed milk. These are a little more versatile as can go beyond fruit flavors! My most popular cream-based paletas are Creamy Strawberry Popsicles and Creamy Lime Popsicles.
Paletas are a staple in Mexican food culture, often sold at local paleterías (popsicle shops), from paleteros (pushcarts), or made at home using seasonal fruit. They’re a fun, nostalgic, and customizable way to cool down and enjoy real flavors. No artificial flavoring needed!
Ingredients:
You only need simple ingredients to make these creamy peach paletas!
- Ripe peaches- use peaches that are on the verge of being overripe. The softer, juicier, and sweeter- the better!
- Cream– you’ll need heavy cream, Mexican crema (similar to sour cream), and sweetened condensed milk if you prefer a paleta without honey flavor.
- Honey- peaches pair beautifully with honey, especially hot honey! Try this version for something with a little more depth in flavor.
- Sugar- to sweeten & soften the peaches through a process called maceration.
- Salt- to help enhance and balance the flavors
- Cellulose gum- this ingredient is optional but highly recommended. It’s what paleterías use to make their paletas smooth & creamy. Cellulose gum is a stabilizer that prevents ice crystals from forming, which allows you to use less cream and sugar.
How to Make it:
- Blend sugar with cellulose gum to disperse it evenly so it doesn’t clump when hydrated. Set aside.
- Optional: Peel the skin off the peaches. You can leave them on if you want!
- Roughly dice 2 of the peaches. Mix well with the blended sugar and let it macerate for 30 minutes to soften.
- Cut the remaining peach into small chunks and macerate in 1 tbsp honey or sweetened condensed milk.
- After 30 minutes, add the remaining honey (if using) to the peaches macerating in sugar, then blend until smooth.
- Mix in heavy cream, Mexican crema, and sweetened condensed milk (if using instead of honey).
- Fold in the peach chunks.
- Pour into a clean popsicle mold, insert popsicle sticks and freeze for at least 8 hours.
- To release popsicles: place the mold in warm water for 20 seconds, or insert a popsicle stick down the sides to loosen.
- Store in the freezer for up to 1 month. Vacuum-sealed baggies help to keep them creamy and not icy!
Recipe Tips
Use juicy peaches that are almost overripe. The sweeter your peaches, the better the flavor. If your peaches are underripe, let them ripen at room temperature for a couple of days.
Add cellulose gum for a smooth, creamy texture. A tiny amount of cellulose gum helps prevent ice crystals and gives the popsicles a smooth & creamy consistency, even without a lot of added fat & sugar.
Blend cellulose gum with sugar to prevent clumping. Blending allows the gum to disperse more gradually and evenly when introduced to moisture, which is critical for proper hydration.
Macerate the peaches instead of cooking. Keeping the fruit raw preserves that bright, fresh peach taste. Macerating in sugar softens the peaches, intensifies the flavor, and ensures the cellulose gum is fully hydrated.
Store properly. Keep your popsicles in an airtight container or wrap them individually to avoid freezer burn. They’ll stay fresh for up to 1 month.
Equipment needed:
To make paletas, you will need a popsicle mold, popsicle sticks, and plastic bags for storing. You will also need a blender.
I recommend a silicone popsicle mold because they are easier to remove the popsicles from. The exact one I have is no longer available on Amazon, but I found a similar one that you can purchase. It also comes with the popsicle sticks and baggies. Here is the link to purchase:
More Paleta Flavors
If you’re interested in similar types of flavored popsicles you must try making my Creamy Mango Paletas! You could even do a half/half mix of mangos and peaches.
Another easy fruit paleta that is in season, are my Creamy Strawberry Paletas.
I also have some non fruit-based creamy paletas. try my Paletas de Coco (Creamy Coconut Popsicles), Paletas de Nuez (Pecan Ice Cream), or Paletas de Cafe (Coffee Ice Cream).
More Creamy Paletas
If you tried this Creamy Peach Popsicle or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Creamy Peach Popsicles (Paletas de Duraznos)
Equipment
- blender
- popsicle mold & sticks
Ingredients
- 3 large ripe peaches, (about 26 oz)
- ⅓ cup sugar
- ¼ to ½ tsp cellulose gum, optional (reduces ice crystals)
- ⅓ cup hot honey OR sweetened condensed milk
- ½ cup heavy cream
- ½ cup Mexican crema, or sour cream
- ¼ tsp salt
Instructions
- Blend ⅓ cup sugar with ¼ to ½ tsp cellulose gum to disperse it evenly so it doesn't clump when hydrated. Set aside.*I found that ¼ tsp was not quite enough cellulose gum to make it completely smooth, but ½ tsp was too much and made it slightly gummy. Right in between is a good amount for this recipe.
- Optional: Peel the skin off the peaches. You can leave them on if you want! I would peel them if you have a weak blender and don't want to see or feel peach skins in your paleta.
- Roughly dice 2 of the peaches, discarding the seed. Mix well with the blended sugar/cellulose gum and let it macerate for 30 minutes to soften.
- In a separate bowl, cut the remaining peach into small chunks and macerate in 1 tbsp honey OR sweetened condensed milk. These will be folded into the peach mixture to have peach chunk bites throughout. *Alternatively, you can skip this step and just blend all three peaches if you don't want chunks in your paleta.
- After 30 minutes, add the remaining honey (if using) to the peaches macerating in sugar, then blend until smooth.
- Mix in heavy cream, Mexican crema, and sweetened condensed milk (if using instead of honey).
- Fold in the peach chunks.
- Pour into a clean popsicle mold, insert popsicle sticks and freeze for at least 8 hours.
- To release popsicles: place the mold in warm water for 20 seconds, or insert a popsicle stick down the sides to loosen.
- Store in the freezer for up to 1 month. Vacuum-sealed baggies help to keep them fresh, creamy, and not icy!
Notes
-
- Use juicy peaches that are almost overripe. The sweeter your peaches, the better the flavor. If your peaches are underripe, let them ripen at room temperature for a couple of days.
- Use hot honey instead of sweetened condensed milk for a delicious twist! Hot honey pairs beautifully with peaches and cream, adding a slight kick of spice.
- To release the popsicles easily, you can use a popsicle stick to slide down the sides of the paletas to loosen them from the mold. Or, you can place the entire popsicle mold in warm water for 20 seconds to loosen.
-
- Store properly. Keep your popsicles in an airtight container or wrap them individually to avoid freezer burn. They’ll stay fresh for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
