Cut peaches in half vertically and remove the pits.

Place peaches skin-side down in a pot, add remaining syrup ingredients, and heat until boiling. Simmer on low heat for 5 minutes, then cool. Peel the skin, dice 3/4 of the peaches into 1cm cubes, and slice the rest thinly for garnish.

In a bowl, mix cream cheese and sugar until smooth. Add yogurt and mix well. Fold in diced peaches from the syrup.

Spread the mixture evenly in a flat container and freeze for 1 hour. Remove and stir to incorporate air, then freeze again for at least 2 hours.