This month, skip baking a key lime pie for these key lime pie popsicles. Trust me: not only will your house be cooler, but these ice pops are just as delicious as a piece of pie. This particular recipe is relatively easy; all you do is stir everything in a bowl and get your molds ready to freeze. I made mine extra-zesty, but feel free to alter the amount of lime juice and rind to suit your taste. Once your pops have frozen solid, give them a quick dip in crumbled graham crackers to complete the pie flavor. Enjoy each bite of these crunchy and creamy pops by reading more for the recipe.
- 1 14-ounce can sweetened condensed milk
1 cup heavy whipping cream
3/4 cup fresh lime juice
5 teaspoons finely grated lime zest (from about 3-4 large limes)
Pinch of salt
3 cups coarsely crushed graham crackers
- In a large bowl, whisk together the sweetened condensed milk, cream, lime juice, lime zest and salt until well combined.
- If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1-1/2 to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.
- Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.
Makes 10-12 popsicles.
- Desserts, Frozen
- North American