Gourmet Grilled-Peach and Almond Ice Pops: A Summer BBQ Masterpiece

What if the most exciting part of your summer barbecue wasn’t the main course, but a spectacular, smoky, and sophisticated dessert made right on the grill? It’s time to rethink what’s possible and create a frozen treat that is truly unforgettable.

This recipe for Grilled-Peach and Almond Ice Pops is your guide to a grown-up, gourmet popsicle that perfectly captures the essence of summer. We take ripe, juicy peaches, grill them to caramelized, smoky perfection, and blend them into a creamy, ginger-infused base. The finished pop is then dipped in a crunchy, smoky almond coating. It’s a stunning combination of sweet, smoky, spicy, and nutty flavors.

What makes this recipe so special is the game-changing technique of grilling the fruit. This simple step adds an incredible depth and complexity that you can’t get any other way. This guide will walk you through creating these artisanal Grilled-Peach and Almond Ice Pops, a dessert that is guaranteed to be the talk of your next cookout.

Table of Contents

Table of Contents

The Secret to an Unforgettable Flavor: Grill Your Peaches!

The absolute key to the incredible flavor of these Grilled-Peach and Almond Ice Pops is grilling the peaches. This one step transforms the fruit from simply sweet to something truly extraordinary.

• Caramelization: The high heat of the grill caramelizes the natural sugars in the peaches, creating deep, rich, and complex notes that are far more interesting than the flavor of raw fruit.
• A Kiss of Smoke: The char from the hot grill grates imparts a beautiful, subtle smokiness that adds a savory dimension and perfectly balances the sweetness of the peaches and the spicy ginger syrup. Grilling your fruit is the secret that elevates these pops from simple to sublime.

How to Choose the Perfect Peaches for Grilling

The best Grilled-Peach and Almond Ice Pops start with the best peaches. For grilling, you want peaches that are ripe enough to be sweet and flavorful, but still firm enough to hold their shape on the hot grates.

• Give a Gentle Squeeze: The peach should have a slight give, especially near the stem, but it should not be soft or mushy.
• Look for a Fragrant Aroma: A ripe peach will have a beautiful, sweet, and unmistakable peachy smell. No scent means no flavor.
• Color Check: Look for a background color that is a deep, creamy yellow or golden-orange. The red blush is not always an indicator of ripeness.

The Key Ingredients for Your Gourmet Pops

Each ingredient in these Grilled-Peach and Almond Ice Pops is chosen to build a harmonious, complex flavor profile.

• Ripe Yellow Peaches: The sweet, smoky, and juicy star of the show.
• Fresh Ginger & Sugar: These are used to create a spicy-sweet simple syrup that infuses the pops with a warm, zesty kick that beautifully complements the grilled fruit.
• Unsweetened Almond Milk: Provides a light, creamy, and nutty base that allows the flavors of the peach and ginger to shine through.
• Peach Preserves: A spoonful of preserves intensifies the peachy flavor and helps to create a smoother texture in the finished pops.
• Smoked Almonds: This is a brilliant finishing touch. Finely chopped smoked almonds double down on the smoky flavor from the grill and provide a wonderful, salty, crunchy coating.

Step-by-Step Guide to Your Grilled-Peach and Almond Ice Pops

This recipe is a fun project that involves the grill and the blender. Follow these detailed steps for a perfect result.

Part 1: Prepare the Flavor Components

1. Make the Ginger Syrup: In a small saucepan, bring the sliced fresh ginger, sugar, and 1/4 cup of water to a simmer. Cook on medium-low heat for 10 minutes to allow the ginger to infuse the syrup. Remove from the heat and let the syrup cool completely at room temperature, which will take at least 30 minutes.
2. Prepare the Grill: Prepare a grill or a large grill pan for high heat. Make sure the grates are clean and hot.
3. Grill the Peaches: Brush the peach halves all over with the melted butter. Place them cut-side down on the hot grill. Grill for about 5 minutes, until you have deep, charred grill marks. Flip the peaches over and grill for another 5 minutes on the rounded side, until they are charred in spots and tender but not falling apart.
4. Cool the Peaches: Transfer the grilled peaches to a plate to cool completely, about 20 minutes.

Part 2: Assemble and Freeze the Ice Pops

1. Blend the Base: In a blender, combine the cooled grilled peaches, peach preserves, 1/2 cup of the almond milk, the fresh lemon juice, and a small pinch of salt.
2. Add the Infused Syrup: Strain the cooled ginger syrup directly into the blender, pressing down firmly on the ginger pieces in the strainer with the back of a spoon to extract every last drop of flavorful syrup. Discard the ginger pieces.
3. Puree Until Smooth: Secure the blender lid and puree the peach mixture until it is completely smooth. Transfer this beautiful, smoky puree to a large liquid measuring cup with a pouring spout. This is the base for your Grilled-Peach and Almond Ice Pops.
4. Fill the Molds and Freeze: Carefully pour the mixture into your ice-pop molds, leaving about a 1/4-inch of space at the top for expansion. Insert the sticks.
5. Freeze Until Solid: Place the molds on a level surface in your freezer and freeze until your Grilled-Peach and Almond Ice Pops are completely solid. This will take at least 5 hours, but overnight is best.

Part 3: The Finishing Touch

1. Prepare the Garnish Station: When you are ready to serve, set up your garnish station. Pour the remaining 1/2 cup of almond milk into a tall drinking glass. Spread the finely chopped smoked almonds on a small plate.
2. Dip and Coat: Unmold one ice pop at a time by running the mold under warm water for a few seconds. Immediately dip the top of the pop into the almond milk (this acts as a glue), then dip and roll it in the chopped almonds to coat.
3. Serve Immediately: Serve your finished Grilled-Peach and Almond Ice Pops immediately for the best texture and flavor.

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Storage Information

It is best to garnish these pops just before serving. You can store the plain, unmolded pops in a freezer-safe airtight container or bag, separated by layers of wax paper, for up to two weeks.

Creative Grilled Fruit Pop Variations

This grilling and dipping technique is a fantastic template for other sophisticated flavors.

Flavor Variation	How to Adapt the Recipe	The Delicious Result
Grilled Nectarine & Thyme Pops	Replace peaches with ripe nectarines (no need to peel!). Replace the ginger in the syrup with a few sprigs of fresh thyme. Garnish with toasted, chopped regular almonds.	An elegant, herbaceous, and beautifully fragrant version of these Grilled-Peach and Almond Ice Pops.
Grilled Pineapple & Chili Pops	Replace peaches with fresh pineapple rings. Omit the ginger syrup and instead add a pinch of chili powder to the blender. Garnish with a sprinkle of chili-lime salt instead of almonds.	A fantastic sweet, spicy, and smoky pop inspired by Mexican grilled fruit.
Bourbon Grilled-Peach Pops	For an adult-friendly version, add 2 to 3 tablespoons of your favorite bourbon to the blender with the peach mixture. The oaky, vanilla notes of bourbon are a perfect match for grilled peaches.	A smoky, boozy, and incredibly sophisticated treat for a grown-up barbecue.

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Conclusion: The Ultimate Summer Grilling Dessert

These Grilled-Peach and Almond Ice Pops are a true celebration of summer flavors and cooking techniques. They prove that the grill isn’t just for savory foods and that a simple popsicle can be elevated into a truly gourmet experience. The interplay of smoky, sweet, spicy, and nutty flavors is a delightful surprise that is sure to impress. We hope you enjoy firing up the grill for this unique and delicious dessert.

Frequently Asked Questions (FAQs)