IE 11 is not supported. For an optimal experience visit our site on another browser.

Peach semifreddo pops

Serves 6 to 8 Servings
Serves 6 to 8 Servings


  • 3 1/2 cup chopped and peeled peaches, plus more for garnish
  • 1/4 cup sugar
  • 1 cup heavy cream
  • Preparation

    Baking Directions:

    Literally translated, semifreddo means "partially frozen.

    " Its texture is achieved by incorporating air into the strawberries and cream mixture.

    It's simpler to make than ice cream, more intriguing than mousse, yet shares the best qualities of both.

    The beauty of semifreddo is that you can mold it in just about any container, from wax-coated paper cups (torn away before serving), a loaf pan (for slicing in slabs), or popsicle molds.

    If you chill it in a tub, you can scoop it straight from the container.

    To make popsicles:Combine the peaches and sugar in the bowl of a food processor and puree.

    Pour the remaining puree into a large bowl.

    Whip the cream in another bowl using an electric mixer until soft peaks form when you lift the beaters out of the bowl.

    Fold the cream into the puree using a rubber spatula, working from the bottom of the bowl, until there are no signs of cream.

    Pour the mixture into the popsicle molds, cover with plastic wrap and then insert popsicle stick.

     Freeze until firm, about 2 hours.