Step 1

In a small bowl, combine cornstarch with 3 tbsp of almond milk, stirring until smooth. Set aside.

Step 2

In a medium saucepan, combine remainder of almond milk with sugar over medium heat.

Step 3

Heat to not quite simmering, stirring regularly.

Step 4

Add in the cornstarch mixture to the hot milk, stirring constantly.

Step 5

Reduce heat to medium-low and continue heating, stirring constantly until thick. It should 1-2 seconds for the "pudding" to fill back in after a spatula is dragged through.

Step 6

Remove from heat. Cover with plastic wrap, pressing the wrap to the surface to prevent a skin from forming. Set aside to cool.

Step 7

Wash and dry the peaches. Cut into slices.

Step 8

Put peaches in a blender. Pulse into a smooth puree. Add 1-2 tbsp of lemon juice or water as needed.

Step 9

Pour 1-2 tbsp of puree in the base of each well of a popsicle mold. Add in 2-3 tbsp of pudding mixture. Continue filling the molds with alternating layers of puree and pudding.

Step 10

Once the molds are filled, tap them on the table to remove any air bubbles.

Step 11

Using a butter knife, swirl through each of the wells to create a blended pattern.

Step 12

Place the cover on the popsicle mold if it has one. Place a popsicle stick in the center of each well, leaving about 2 inches of stick exposed.

Step 13

Freeze for at least 8 hours.

Step 14

When ready to unmold, fill a pan with hot water. Place the tips of the popsicle mold in the hot water for 10 seconds to make release easier.

Step 15

Store in individual sealed plastic bags or wrapped in plastic wrap in the freezer for up to 1 month.