They are creamy, peachy, sweet but not too sweet, with herbaceous bits of basil threaded throughout. Denser than your typical ice pop, the healthy fat from the coconut cream makes these basil peach pops more luscious and satisfying. In case the combination sounds a bit strange to you, take it from my niece who actually stole mine! I take that as a compliment from a 4 year old. (They can be picky little eaters.)
Makes 15 standard ice pops
Basil Peach Coconut Cream Bars
5 white peaches
1 yellow peach
15 drops of Vanilla NuStevia
2Tb fresh basil chopped
1 can + 1/2 c unsweetened full fat organic coconut cream
Juice from 1/2 a juicy lime
Remove peach flesh from the pits, and pulse all ingredients together in a food processor or blender.
Pour into popsicle molds, and freeze overnight.
To store, wrap each pop in waxed paper, or plastic bags. Be sure to press air out before tying with string or twist ties.
If you are as obsessed with ice cream as much as I am it will come in handy to stock up on these in your freezer!