Frozen Peach Bellini Push Pops make a fun, frosty summer treat for the adults in the house. Don’t fret, though, because a non-alcoholic option is easy to make, too. While peaches are in season and the days and nights are hot, make these frosty pops to help keep things chill.
It’s suh-uh-uh-mmer! It’s suh-uh-uh-mmer! That’s me singing, folks. Probably best you can’t actually hear it!
Who doesn’t want to sing about summer, with all the backyard BBQs, patio parties, and fun in the sun to be had! How do you chill out in the heat, though?
I’m all about making homemade ice cream like No Churn Lemon Pie Ice Cream, treats like Strawberry-Nutella Cookie Ice Cream Sandwiches, and this Easy Flag-Themed Ice Cream Cake that’s perfect to celebrate Independence Day.
What’s more “summertime” than sitting on the porch or by the pool enjoying a frozen treat?
The other day I decided to combine a frosty, fun treat with a cocktail and what I came up with was Frozen Peach Bellini Push Pops. Fresh peaches are in town, so I’m using them up as I can (hello Peach-Rosemary Agua Fresca and Fresh Peach Pie “Pop Tarts).
I found these push pop molds on Amazon to make my adult push pops. Remember those Orange Push-Ups from when you were a kid? They were in polka dot paper and tasted like creamy orange dreaminess? I loved those!
The molds are the perfect reusable, gizmo to make Frozen Peach Bellini Push Pops. These push pops are really easy to make, and I can imagine them being served at a wedding shower or at the pool, and on a hot, hot summer night.
You could also use a standard popsicle mold to make these: the recipe delivers 8, 4-ounce pops, whichever ones you decide to use.
To make a non-alcoholic version of these pops, skip the Prosecco and use ginger ale or sparkling cider instead. These pops are so fun to have on hand for summer fun!
When it’s hot out and you need to chill, whip up a batch of these Frozen Peach Bellini Push Pops. You’ll enjoy the fun flavors and the delivery method, too!
Patricia Conte/Grab a Plate
Yields 8, 4-ounce pops
4.9 based on 8 review(s)
- 6 peaches (peel and slice four and reserve two for the next day)
- 1-3/4 cups Prosecco (or ginger ale or sparkling cider for a non-alcoholic version)
- 1/2 cup peach nectar, or orange juice
- Optional: 1 tablespoon sugar
- Add the slices from four of the peaches to a blender, along with the Prosecco and peach nectar.
- Blend until smooth. Taste. If you think you need to add the sugar, add it and stir to combine.
- Add the mixture to a bread loaf pan and cover with foil. Freeze overnight.
- Remove from the freezer and allow the pan to sit on the counter for a few minutes. Use a spoon to scrape up the mixture. You want it to be slightly soft and icy (not too slushy), but not melted.
- Peel and dice the remaining two peaches and add them to the frozen mixture. Stir to combine.
- Use a spoon to pack the mixture into the push pop molds. Lay them horizontally in a bread loaf pan or on a baking sheet (since they’re not melted the mixture should hold okay in the molds). Freeze for several hours.
- Once frozen, remove and serve immediately.
To make this recipe non-alcoholic, use sparkling cider or ginger ale instead of Prosecco.