Instead of layering the peaches and cream you can also gently swirl the peach mixture through the yoghurt to give it a marbled effect or combine completely depending on the look you are after!
Note: Remember to freeze for 30 minutes.
3 large ripe peaches, halved and pits removed
1/3 cup honey
1 cup natural Greek yoghurt, we used Dodoni
1 teaspoon vanilla extract
Preheat oven to 200C (180C fan forced). Line a baking tray with baking paper. Arrange peach halves onto tray and drizzle with half of the honey. Roast for 20 min or until peaches are tender. Let cool slightly then peel off the skins and discard.
Transfer peaches to a food processor or blender and pulse until mostly smooth. Pour puree into a bowl and let cool completely.
Meanwhile, combine yoghurt, vanilla and remaining honey in a bowl. Spoon half of the yoghurt mixture into the base of 6 x 1/2 cup capacity ice cream/block moulds. Layer with half of the peach mixture.
Repeat layers once more using remaining yoghurt mixture and peach puree. Once filled, insert a paddle pop stick and freeze for at least 4hr or until firm. To remove popsicles, run the moulds briefly under warm water to loosen.