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


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



Roasted Peaches

  • 800g fresh, ripe peaches, pit removed and cut into eighths
  • 100g raw sugar
  • 1 tsp vanilla bean paste
  • pinch of salt

Quark Ice Cream

  • 900g Wunder Creamery Quark
  • 200g heavy cream
  • 145g sugar
  • 50g honey
  • 1 tsp vanilla bean paste
  • pinch of salt
  • 400g roasted peach puree

Brown Butter Streusel

  • 160g unsalted butter, cubed
  • 200g Dark Brown Sugar
  • 1 tsp salt
  • 1 tsp vanilla bean paste
  • 230g all-purpose flour

White Chocolate Dip

  • 300g white chocolate, chopped
  • 60g neutral oil such as grapeseed or sunflower



  1. Preheat the oven to 425˚f / 220˚c. Line a sheet pan with parchment paper. In a medium bowl, combine the peach segments, sugar, vanilla bean paste and salt, and toss to combine. Spread evenly over the baking sheet, and bake for 30 minutes, until the peaches are soft and beginning to caramelise. Allow to cool on the pan before removing the skins from the segments, then blend on high speed using a blender or stick blender. Chill until ready to use.


  1. Whisk together all of the ingredients except for the peach puree. Transfer to an airtight container and chill for 2-3 hours.
  2. Whisk in 400g of the peach puree, and then churn according to the manufacturer’s instructions on your ice cream maker. Divide between the ice cream pop moulds. If there is extra ice cream left over, leave to set in a small container.
  3. Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.


  1. Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 
  2. Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.


  1. Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.


  1. Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the white chocolate dip. 
  2. Place the streusel in a bowl, and place a piece of parchment paper down to catch excess streusel.
  3. Working with one at a time, dip an ice cream pop into the jar of the white chocolate dip, so that half of it is dipped. Immediately remove the pop from the dip, allow a little excess to drip off, then sprinkle the chocolate dipped section liberally with the streusel. Place onto the sheet pan in the freezer.
  4. Repeat with the remainder of the pops.
  5. Store in an airtight container in the freezer until ready to serve.