Roasted Peach and Quark Ice Cream Pops with White Chocolate Dip and Brown Butter Streusel

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Happy nearly 4th of July! Summer is in full swing round here, which means that it’s super hot and sweaty, but it also means that it’s prime stone fruit season! Peaches have just started to pop up at the market, which I am super excited about, as they are one of my absolute faves. I love them fresh, but also can’t resist them tucked into a hand pie, thrown onto the grill and served with ice cream, or in this case, roasted up and added to a Quark ice cream pop!

If you haven’t heard of Quark before, now is the time to try it. I have had it in New Zealand before but hadn’t come across it here until recently, via Wunder Creamery! It is a cultured milk product similar in texture to greek yoghurt, but without as much tanginess. I love it - it is thick and smooth, and perfect for both sweet and savoury applications. I’ve got a couple of tubs stashed in my fridge leftover from this project and mixed some with some peanut butter the other day to make a wee dip. Baking wise it’s the dream ingredient - it has the thickness and richness of yoghurt but because it doesn’t have as much tang, it’s perfectly mild so super versatile. I’ve been using it in the place of yoghurt or sour cream in a few recipes and love how it performs! Wunder Creamery is based in upstate New York using grass-fed milk from family owned farms. As someone who grew up on the good stuff (if you’ve ever had any dairy products from New Zealand you will know what I mean), I was so excited to try this, and it most definitely passed the test!

It also worked so, so perfectly in this recipe as a base for these ice cream pops! I roasted up some peaches and pureed them, then stirred it through a quark based mixture before churning it in my ice cream machine and setting it in a pop mould. I kept the base simple - I added some heavy cream to help thin the mixture out and bump up the fat content a little to avoid ice, a tiny bit of sugar for sweetness, some vanilla bean, and some honey, which I found paired so well with the quark. Frozen Yoghurt / Quark based ice cream bases can potentially turn a little icy, so adding an invert sugar (either honey or corn syrup or golden syrup) helps to prevent the formation of the ice and keep the mixture nice and smooth.

The roasted peach pops were delicious plain, but I couldn’t help adding a little something to them, so I dipped them half way in a white chocolate dip, then loaded up the dipped half with a brown butter streusel. Streusel is one of my favourite things to add, and browning the butter and then also baking the streusel really helps to add another dimension of flavour, while also giving you a nice crunch on the outside of the pop. You definitely don’t have to add the chocolate dip and streusel if you don’t want to, but I highly recommend. I usually end up making a double batch of the streusel to add to other things!

A few wee tips:

• You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.
• If you wanted to make this just as a regular ice cream, you could layer the quark ice cream base and the streusel in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable quark ice cream.
• These are the pop moulds that I use! They are silicone, and they release so, so nicely!
• I roasted the peaches and made the streusel the same day as the ice cream base, then froze the pops overnight and assembled the next day.

Thank you so much to Wunder Creamery for sponsoring this post! All opinions are my own.

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