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This cool dessert POPS! These Caramel Peach Crisp Ice Cream Pops combine the goodness of summer peaches and the fun of a crumbly crisp with rich, creamy, light caramel ice cream.
This recipe is sponsored by Edy’s® Ice Cream.
There are some strange things happening in my head and heart right now.
My head knows that it’s summer and that I’m actually thoroughly enjoying the bountiful fruit & veggie harvest that the season brings. Georgia peaches (which share the stage with delicious Edy’s Slow Churned Caramel Delight light ice cream in this recipe) and zucchini, cherries and heirloom tomatoes for days, folks.
My heart, on the other hand (and my blogger brain, for that matter,) is already yearning for everything fall. I know, I know. Consider my track record for generally hating summer, and that will come as no surprise.
It also doesn’t help that random Christmas songs keep popping up on my iTunes playlist, either.
But yeah, so summer. It really hasn’t been that bad for me, aside from the suffocating humidity and inconsistent rainstorms that threaten the lives of my fledgling herb garden.
To me, cobblers and crisps are meant for that limbo between summer and fall. They incorporate the goodness of summer fruit with the warmth and comfort of grains and starch.
Of course, neither of those desserts can be enjoyed properly without a scoop or two of creamy, cold ice cream. That seasonal limbo is no joke where temperatures are concerned.
Those summer cobblers and crisps are about as opposite of low fat as you can get, what with all the butter and sugar. Don’t get me wrong, I love me some Paula Deen desserts – but right now, it’s so hot, I want to just focus on the ice cream.
When you think of ice cream pops, what’s the first thing that comes to mind? Those vanilla bars on a stick, covered in that thin, crispy chocolate shell, right? Nana used to keep them in the freezer all year long
Sometimes, while she wasn’t looking, I’d sneak a second one and pretend I was just seriously nursing the first one.
As a grown up, I’m really loving the lower fat yet still wholesome option that these Caramel Peach Crisp Ice Cream Pops offer.
I thought about dipping these ice cream pops in chocolate (at least of the white variety,) but they were too pretty and fun on their own. I just couldn’t bear to cover up the crispy granola bomb-filled, peach studded goodness.
To help keep the pops on the lighter side (because we’re all trying to maintain swimsuit season bodies…right?) I kept the ingredient list on the short side (only 6!). I also used my very favorite 1/3 fewer calorie caramel swirled ice cream as a base, just for a little extra flavah.
(Sometimes, plain old vanilla is boring.)
Made with fresh, non-GMO milk & cream, Edy’s Slow Churned® light ice cream contains no artificial colors or flavors. The combo of fresh peaches, crispy granola, and creamy vanilla caramel make these ice cream pops an indispensable part of your summer eating repertoire.
Oh, and did I mention they’re half the fat? (I know. I did. But it’s important.)
Seriously, though, these Caramel Peach Crisp Ice Cream Pops are so easy. Molding the fun little crispy granola bombs is about the most labor-intensive part – especially if, like me, you find yourself munching as many as you set aside for the pops.
In only a few hours, you can have one of these babies in your hand. So…what are you waiting for?
Caramel Peach Crisp Ice Cream Pops
- 1/2 cup old fashioned oats
- 1/4 cup crispy rice cereal
- 1/4 cup nut butter warmed
- 2 Tbsp. + 2 tsp. honey or agave nectar
- 3 cups Edy's Slow Churned® Caramel Delight light ice cream softened
- 1 fresh peach pitted, and chopped
- Combine oats, rice cereal, nut butter, and honey together in a large bowl, mixing gently so the crispy rice cereal doesn’t get crushed. Mix until well-combined. Refrigerate mixture for 20-30 minutes. Scoop teaspoon-sized portions & roll into small balls. Place balls on plate and set aside.
- Add the ice cream & chopped peaches to a bowl. Fold peaches gently into ice cream.
- Fill popsicle molds 1/3 of the way, then drop 2 granola balls in. Fill another 1/3 full with ice cream, then drop in 2 more granola balls. Fill mold with remaining 1/3 (each popsicle will hold about 1/2 cup of ice cream.)
- Freeze the pops until solid, about 4 hours. To release the popsicles just run the molds under warm water for 10-15 seconds.