In a medium bowl, stir together cream and sugar until the sugar has dissolved. Stir in the vanilla. Add Greek yogurt to a large bowl and fold in the cream mixture. Whisk together until smooth and slightly frothy.
Peel and slice peaches. Discard the pits. In a food processor or blender, puree peach slices with honey.
Layer into popsicle molds, alternating between the cream mixture and the peach puree. Use a wooden skewer to create a marbleized effect.
Add popsicle sticks and freeze 2 to 3 hours. Use lukewarm water to set popsicles free from the molds. Store in zip-lock bags and keep frozen until ready to eat.