Peach Pie Creamsicles

Peach pie a la mode in creamy popsicle form, these have all the flavors of a slice of peach pie with a scoop of vanilla ice cream on top. Creamy vanilla coconut milk custardy base, crunchy pie crumbles, and sweet juicy peaches. Summer, I love ya. P.S., I'm all about my new popsicle mold this Summer so any suggestions for other frozen treats, toss 'em my way.

makes 10 popsicles

2 c full fat coconut milk
1 vanilla bean, seeds scraped (or 1 t vanilla bean paste)
2 T brown sugar
1/3 c organic cane sugar
1/2 t cinnamon
pinch of salt
pie crumbles (recipe below)
1 c peaches, sliced into 1/4 in wedges

Pie Crumbles:

1/2 recipe pie crust (recipe below)
2 t half and half
1 t cinnamon
3 T brown sugar
pinch kosher salt

Pie crust

2 1/2 c flour
1 t salt
2 sticks butter, cold and cubed
1 t apple cider vinegar
1/2 c ice water

Combine the flour and salt. Cut the butter into the flour mixture with a pastry cutter until the mix resembles course crumbs. Stir in the ice water and apple cider vinegar until the dough just comes together. Divide dough in half and shape each half into a disc and wrap in plastic wrap. Refrigerate at least 2 hours before using.

Make the pie crumbles

First, make the pie crust. This recipe is for a double crust so you'll only need half but do yourself a favor and make the whole batch and freeze half! Homemade pie crust is a great thing to have on hand in a pinch!

Preheat oven to 350 degrees. Roll the chilled pie crust into about a 1/4 inch thick sheet. We're going to crumble it after it bakes so it doesn't need to be pretty. Brush the half and half on the dough. Mix the cinnamon, sugar, and salt together and sprinkle evenly over the crust. Bake for about 20-25 minutes, until crispy and golden brown. Allow to cool completely then crumble into pea-sized pieces.

Make the base

in a saucepan over medium low heat, combine the coconut milk, vanilla bean, sugars, cinnamon, and pinch of salt. Allow to gently heat for a few minutes, stirring occasionally until the sugars dissolve and the mixture thickens ever so slightly. Remove from heat and allow to cool completely.

Assemble the pops

Sprinkle a few teaspoons of pie crumbles in the bottom of each popsicle mold. Layer 3 slices of peaches to each mold then fill with base, leaving about 1/4 inch of room. Top with another teaspoon or so of pie crumbles. Add popsicle sticks and freeze at least 4 hours but preferably overnight.

Optional**: For even more peachy flavor, swirl in about 1/2 c of pureed fresh peach into the base before filling the molds.