These peach cobbler ice pops really take the cake, and aren’t the Tovolo ice cream ice pop molds the cutest thing you’ve ever seen? They’re really great for little hands to hold, and they’re cute, so they’re just a win all over the place.
These ice pops are so much fun and have an unexpected little surprise in them – biscuit crumbles! We have a favorite gluten free biscuit recipe from Every Last Crumb by Brittany Angell that we absolutely love and used for this recipe. If you don’t have to follow a gluten free biscuit recipe, you can buy some of the biscuits in the scary pop-open containers from the refrigerated section of your grocery store to bake up for this recipe. You’ll need about 3/4 up of crumbs, so bake them early and let them cool completely before crumbling up to use in the recipe. The more buttery and crumbly the biscuit, the better.
Check out our other ice pop recipes
(all ice pop recipes have gluten free options!)
Visit our Summer of Ice Pops post and fill out the form at the bottom of the post to suggest flavors to add to the queue this summer!