Peach Yogurt Swirl Pops

Name: Peach Yogurt Swirl Pops
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 3 medium Ripe Yellow Peaches, Pitted And Chopped; 3 tablespoons Honey; 1 tablespoon Fresh Lemon Juice; 1 pinch Fine Sea Salt; 1 1/2 cups Plain Whole-Milk Greek Yogurt; 1 teaspoon Pure Vanilla Extract

Peach yogurt swirl pops with fresh peach wedges on a platter

Rachel Tucker

Published: July 27, 2026

Categories: Frozen Desserts, Dairy, Fruits, Fruit Desserts

Tags: Greek Yogurt, Make-Ahead Desserts, Summer Cookout, Frozen Desserts, Peach Recipes, No-Cook Recipes

Peach Yogurt Pops

Ripe peach purée and tangy vanilla yogurt are loosely layered for creamy frozen pops with sunny fruit ribbons in every bite.

Prep Time:20 minTotal Time:20 minServings:8Difficulty:Easy

These peach yogurt swirl pops are designed for the end of a generous summer cookout. Their bright fruit flavor and gentle tang feel refreshing after smoky grilled food, while the creamy texture makes them more satisfying than a plain fruit ice.

The peach layer uses fully ripe fruit, lemon juice, and just enough honey to stay flavorful once frozen. A separate vanilla Greek yogurt mixture provides contrast, and barely stirring the two mixtures in the molds creates distinct golden and ivory ribbons.

Make the pops the day before the gathering so dessert is ready whenever guests are. A brief rinse of warm water around the outside of each mold releases the pops cleanly without softening their striped centers.

Freestone yellow peaches give the most vivid color, but any fragrant ripe peach will work. Taste the purée before filling the molds: frozen desserts mute sweetness, so it should taste a touch sweeter and brighter than you want the finished pop to be.

Nutrition (per serving)

Calories:112 kcal

Protein:4 g

Carbs:20 g

Fat:2 g

Directions

1

Add the chopped peaches, 2 tablespoons of the honey, lemon juice, and salt to a blender. Blend until mostly smooth, leaving a few tiny flecks of peach for texture.
2

Whisk the Greek yogurt, remaining 1 tablespoon honey, and vanilla in a medium bowl until smooth and evenly combined.
3

Spoon a small layer of peach purée into each of eight 3-ounce pop molds, then add a layer of the yogurt mixture. Continue alternating until the molds are nearly full, leaving about 1/4 inch of space at the top.
4

Slide a thin skewer or butter knife once through each filled mold in a gentle figure-eight motion. Stop while the peach and yogurt still form visible ribbons rather than blending into one color.
5

Tap the mold firmly against the counter several times to settle the mixtures and release large air pockets. Insert the pop sticks and secure the mold lid.
6

Freeze the pops on a level surface until completely firm, at least 6 hours or overnight.
7

To unmold, run warm water over the outside of one mold for 8 to 12 seconds without wetting the pop. Gently pull the stick straight up; repeat the warm-water rinse for a few more seconds if the pop resists.

Ingredients

Ripe Yellow Peaches, Pitted And Chopped:3 medium
Honey:3 tablespoons
Fresh Lemon Juice:1 tablespoon
Fine Sea Salt:1 pinch
Plain Whole-Milk Greek Yogurt:1 1/2 cups
Pure Vanilla Extract:1 teaspoon

Tips & Notes

For the strongest peach flavor, use fruit that gives slightly when pressed and smells fragrant at the stem end.
Keep the swirl restrained: one gentle pass through each mold preserves clear ribbons.
Unmold only the pops you plan to serve, and keep the rest frozen so they retain their shape.