Peach Yoghurt Ice Blocks
Prep time
Cook time
Total time
An easy peach and yoghurt ice block
Recipe type: Snack, Dessert
Cuisine: Australian
Serves: 12
  • ⅓ cup water
  • 4 tablespoons (60 mls) honey
  • 6 large peaches, a little over 600 grams
  • 200 grams sweetened Greek style yoghurt, vanilla yoghurt or coconut yoghurt.
  1. Heat up water in a small saucepan until hot but not simmering and add honey. Stir to dissolve honey and then remove from heat and set aside.
  2. Peel peaches and then halve and stone them.
  3. Process peaches in a blender or food processor until liquid and then add cooled honey syrup.
  4. Mix Greek yoghurt with honey.
  5. Pour peach mixture into ice block moulds until they are two thirds of the way full.
  6. Spoon a couple of teaspoons of yoghurt into each mould and then top with remaining peach mixture.
  7. Add paddle pop sticks and then freeze for at least five hours or overnight.
You can substitute the sweetened Greek style yoghurt or vanilla yoghurt with unsweetened Greek yoghurt or goats yoghurt mixed with 1-2 tablespoons honey if you prefer.
Recipe by The Hungry Australian at