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Peaches and cream ice lollies recipe

Peaches and cream ice lollies recipe

14 ratings

Keep cool with these mouthwatering peach and cream ice lollies. If you don’t have any fresh peaches (or nectarines), simply blend a tin of peach halves in syrup with the lemon to make the purée and continue from step 4. Freeze for up to 1 month. See method

  • Serves 8
  • 25 mins, plus freezing
  • 144 calories / serving
  • Freezable
  • Vegetarian


  • 75g golden caster sugar
  • 4 ripe peaches or nectarines, halved and stoned
  • 2 tbsp lemon juice
  • 300g pot fresh custard
  • 150g light condensed milk

Each serving contains

  • Energy

  • Fat

    1g 2%
  • Saturates

    0g 0%
  • Sugars

    30g 33%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 31.3g Protein 3.3g Fibre 1.1g


  1. Put the sugar in a medium pan with 100ml water. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat to low, add the peaches or nectarines and cover with a lid. Simmer for 10 mins, or until the fruit is soft, but still holds its shape.
  2. Remove the fruit with a slotted spoon and set aside to cool a little. Reserve the syrup. Peel the cooled fruit and discard the skin. Put the flesh in a blender with the reserved syrup and lemon juice; whizz until smooth.
  3. In a jug, combine the custard with the condensed milk. Line up 8 lolly moulds. Put a large spoonful of the custard mixture into each one, followed by a spoonful of the fruit purée. Repeat, alternating layers of custard and purée, until both mixtures are used up.
  4. Put a lolly stick into each mould and freeze for 4 hrs, or until solid. To eat, dip each mould in hot water for a few secs to loosen, and pull the ice lolly out by its stick.

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