Peaches and cream is such a nostalgic and summery combination. The yoghurt in this recipe adds an addictive tanginess and is a welcome surprise beneath the blanket of white chocolate and raspberry.
2 yellow peaches, cut into chunks
2 tablespoons raw sugar
¼ cup cream
1 cup full-fat Greek yoghurt
225 grams white chocolate
90ml canola oil
3 tablespoons raspberry powder
Preheat the oven to 180°C fan bake.
Popsicles: Line an oven tray with baking paper and spread out the peach chunks on top. Sprinkle the raw sugar over the peaches and roast for 35 minutes until sticky and dark. Set aside to cool.
Place cream and yoghurt together in a large bowl and stir to combine. Fold through the cooled peach chunks and pour into popsicle moulds. The mixture will be thick enough to insert sticks, then freeze for 4–5 hours.
Chocolate dip: Line an oven tray with baking paper and place in the freezer. You will place your ice blocks on this once dipped.
In a medium-sized saucepan melt together the chocolate and oil, stirring occasionally to ensure it becomes smooth. Remove from heat once fully melted and pour mixture into a small glass jug or glass (something small and narrow is needed to ensure the popsicle can be submerged). Leave the liquid to cool until lukewarm. Remove your pre-frozen tray from the freezer. Dip your popsicles one by one into the melted chocolate and gently shake them to remove any excess drips and place them on the pre-frozen tray.
As the chocolate starts to turn to a matte finish, sprinkle over the raspberry powder and place on the pre-frozen oven tray. Return tray to freezer until ready to serve.