Nectarine Mint Creamsicles

Raise your hand if you like creamsicles! These are like summer in a popsicle mold: ripe, juicy nectarines + sweet honey + refreshing mint. They're on the lighter side (made with greek yogurt), and they're the perfect treat after a long day of work, gardening, or chasing children around.

You'll no longer need to run out to the ice cream truck (unless you just like the experience - I can relate).

Nectarine Mint Creamsicles

Yield: 10 creamsicles

Total cook time: 4.5 hours


  • Ripe Nectarines (Large): 3
  • Honey: 5 tablespoons, divided
  • Kosher Salt: Pinch
  • Greek Yogurt: 1 3/4 cups
  • Vanilla Extract: 1 teaspoon
  • Fresh Mint (Finely chopped): 1 scant tablespoon



A Few Notes:

  • Make sure to leave a 1/4-inch gap at the top of each pocket before freezing - they'll expand in the freezer.
  • Try not to over-marble your creamsicles! They'll look (& taste!) best if there are distinct pockets of nectarine and yogurt.
  • Go easy on the mint sprinkling - you only need a tiny bit for a lot of flavor.




Pairs Well With:

*Special equipment: 10 cavity popsicle mold

The How To (Roasted Nectarines):

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a Silpat. Cut your nectarines in half and remove the pits. Arrange cut side up on your prepared baking sheet. Drizzle evenly with two tablespoons of honey, then sprinkle each half with a pinch of kosher salt. Roast at 400 degrees for 20 minutes, until tender.

The How To (Creamsicle Assembly):

Place roasted nectarine halves in a food processor or blender (including the juices that accumulate on top!). Run machine until mixture is mostly smooth - I like to leave some chunks! 

In a small bowl, combine the greek yogurt, additional three tablespoons of honey, and 1 teaspoon vanilla extract. 

Add a spoonful of the yogurt mixture + a spoonful of the nectarine mixture into each mold, then sprinkle a few flakes of mint. Repeat the layering process until you reach the top of the molds, stopping when you reach 1/4" from the top of each mold. Lightly marble the creamsicles using a chopstick or skewer. Place the cover over the creamsicles & stick a popsicle stick in each mold.

Freeze for at least 4 hours, then run the molds under warm water to make them easier to remove. Share with your friends.


*Keeps, frozen, for up to a week.