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peach amakoji yogurt ice pop
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Healthy Peach Amakoji Yogurt Ice Pops

A gut-healthy summer treat featuring peak-season yellow peaches, creamy yogurt, and homemade amakoji. Naturally sweetened with rice ferment and honey for a smooth, velvety freeze with no refined sugar.
Prep Time20 minutes
Freezing Time6 hours
Total Time6 hours 20 minutes
Course: Dessert, Frozen Treats, Ice Pops
Cuisine: Healthy, Japanese fusion
Keyword: amakoji, koji dessert, peach ice pops, peach popsicles, probiotic popsicles, whole peach dessert
Servings: 6 popsicles
Calories: 115kcal

Equipment

  • Flat silicone popsicle mold
  • Blender or immersion blender
  • Whisk & small mixing bowl
  • Popsicle sticks

Ingredients

Peach Layer

  • 500 g fresh yellow peaches ~(3 medium peaches, divided)
  • 50 g homemade amakoji
  • 2 tbsp raw honey (adjust to taste)
  • 1 tsp fresh lemon juice

Yogurt Layer

  • 150 g plain whole milk Greek yogurt (or coconut yogurt for vegan)
  • 60 g homemade amakoji
  • 1 tbsp raw honey (adjust to taste)
  • 1 tbsp whole milk (or oat milk, 15–20g)
US Customary - Metric

Instructions

Preparation & Bases

  • Prep the Peaches: Slice half of one yellow peach into thin chunks and set aside.
    slice half of peach for decoration of peach amazake popsicle
  • Peel, pit, and rough-chop the remaining peaches (~400g–450g flesh).
    cutting peach for peach ice pop
  • Make the Peach Base: In a blender, process the peeled peach flesh, 50g amakoji, 2 tbsp honey, and 1 tsp lemon juice until smooth. Taste and adjust sweetness if desired (remember freezing dulls sweetness slightly).
    making peach base for peach amazake yogurt ice pop
  • Make the Yogurt Base: In a bowl, whisk together the Greek yogurt, 60g amakoji, 1 tbsp honey, milk, until smooth and pourable.
    making yogurt base for peach amazake popsicle

Assembly & Freezing

  • Arrange Fruit Chunks: Place the reserved peach chunks directly into the cavities of your ice pop molds.
    adding peach slice into popcicle mold
  • Layer (Tilted Method): Roll up a small dish towel and place it underneath one side of a lay-flat silicone mold to create an angle. Pour the peach base halfway up each cavity and freeze in the tilted position for 2 hours until set.
    title the mold and pour the peach puree layer
  • Fill & Freeze: Lay the mold flat, pour the amakoji-yogurt base to fill the rest of the cavity, insert popsicle sticks, and freeze for at least 6 hours or overnight until firm.
    yogurt amazake base pouring the ice pop mold

Notes

  • Raw vs. Simmered Puree Method: For maximum enzyme/probiotic benefits and bright floral flavor, keep the peach puree raw. For a deeper jam-like flavor, blend the peaches raw first, simmer the puree in a saucepan for 2 to 3 minutes, skim off the rising foam (aku in Japanese), and cool completely before stirring in the amakoji and honey.
  • Sweetness Adjustment: Because cold temperatures mute sweet flavors on the palate, the liquid base should taste slightly sweeter than your desired final frozen ice pop.
  • Dairy-Free / Vegan Variation: Swap whole milk Greek yogurt for full-fat coconut yogurt, and swap the honey for maple syrup or agave nectar.
  • Upright Molds: If using standard vertical ice pop molds, simply fill half with the peach base, top with the yogurt base, and swirl gently with a skewer for a marble pattern.

Nutrition

Serving: 80g | Calories: 115kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1.5g | Saturated Fat: 0.8g | Cholesterol: 4mg | Sugar: 20g