Steps

• Step 1

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 2

  Drizzle the cut sides of peaches with 2 tablespoons of honey.

  Ingredients

  • 4 Large peaches, halved and pitted

  • 8 Tablespoon honey, divided

• Step 3

  Place the peaches, cut-side down, directly on the grill grates. Close the lid and cook for 10 minutes, or until grill marks appear.

  00:10

  450 ˚F / 232 ˚C

• Step 4

  Remove the peaches from the grill and transfer to a blender. Purée until smooth.

• Step 5

  In a medium bowl, whisk together the yogurt, cream, remaining 6 tablespoons honey, and vanilla bean seeds.

  Ingredients

  • 1 Cup plain full-fat yogurt

  • 1 Cup heavy cream

  • 1  vanilla bean, split and seeds scraped

• Step 6

  Fill 6 ice pop molds with alternating spoonfuls of the peach purée and cream mixture, leaving a small space at the top. Place a wooden stick in each mold, then freeze the pops for at least 4 hours, until solid.

  04:00

• Step 7

  Dip the pop mold in warm water to release the pops and serve immediately, or freeze in a resealable zip-top bag for up to 1 month. Enjoy!