-
Active Time
15 minutes
-
Total Time
5 1/4 hours
Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.
Ingredients
Makes 16 to 20 (3- to 5-ounce) ice pops
Special Equipment
Step 1
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.
Step 2
Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles.
Step 3
Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours.
Step 4
To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
Pops can be made 1 week ahead and kept frozen either in molds or wrapped individually in plastic.
Leave a Review
Reviews (5)
Back to TopForget making these as popsicles. The consistency is like a very dense tar. There's no way you'll get them out of a mold, even running water over it. It just can't stick to a stick. Someone else in the comments said they had put them in a loaf pan. I had some extra mixture that I put in a neoprene ice tray, and I was able to force the cubes out although not easily because they stuck. As far as the flavor, it was good but extremely dense and rich. I'd rather have a good lemon ice cream.
Vidkun
Austin, Texas
9/29/2020
I have made this recipe a few times as an ice cream rather than in frozen pops. Just pour the mixture into a loaf pan and freeze it over-night. It is the most delicious lemon ice cream ever - a perfect blend of sweet and lemony tartness. It is easily doubled, and I recommend you do so as everyone will want seconds. I have also made it with lemon curd swirled in and it was even more amazing.
ce
Vancouver, BC
8/2/2016
Tastes like lemon cheesecake now wish I hadn't halfed the recipe
moasan
Angus, Scotland
7/22/2016
So easy to make and so delicious.
paxi
Finland
1/2/2016
I divided the recipe into three and made grapefruit, orange, and lemon pops. They were all good. The orange was a little too sweet, but delicious nonetheless. They have the texture of ice cream, so they're more like a creamsicle than a popsicle. They're fun and easy! I would recommend making them!
Anonymous
5/26/2014
See Related Recipes and Cooking Tips
-
53 Lemon Desserts to Brighten Your Day
Pucker up for these lemony sweets. -
The 51 Best Dessert Recipes From *Gourmet*
These classic *Gourmet* recipes have stood the test of time. -
101 Best Frozen Dessert Recipes
These cool and creamy desserts are the sweetest way to beat the heat. -
34 No-Churn Frozen Desserts
No ice cream maker? No worries—these semifreddo, granita, sorbet, and creamy popsicle recipes don't need one. -
Our Best Ice Pop Recipes
The ultimate summer treat. -
These Citrusy Desserts Will Cure Your Winter Blues
Lemons and grapefruits and oranges, oh my! -
Our Best Popsicle and Ice Pop Recipes
As the weather warms up, take your frozen desserts on the go, with no scooping or spoons required. -
Dessert in 5 Ingredients (Or Less!)
These twelve recipes make the magic happen in five ingredients or less. The implications here are dangerous. -
Three Ingredients, Nine Great Desserts
Using only three ingredients, these desserts practically pull themselves together.
