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In a bowl, mix together yogurt, finely chopped peaches, and maple syrup until well combined.
Use an ice cream scoop to portion the mixture into individual scoops, placing them on a baking sheet lined with parchment paper.
Freeze the scoops for at least 3 hours, or until they are completely solid.
Melt the white chocolate using a double boiler on the stovetop. Alternatively, melt the chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.
Remove the frozen scoops from the freezer and quickly dip each one into the melted white chocolate, ensuring they are fully coated.
Place the chocolate-dipped scoops back onto the parchment-lined baking sheet and return them to the freezer for a few minutes, or until the chocolate is set.
Once they are ready, let them defrost a bit for an amazing creamy and refreshing center and enjoy!