Before the last of the warm weather is gone, you need to make yourself these popsicles. They are embarrassingly easy to make, and creamy and sweet and tart all at the same time. Lighter than ice cream, but more complex than a regular old popsicle – a perfect late-summer dessert.
Key Lime Pie Popsicles
recipe from here*
*I modified the original recipe to work for the size and number of popsicle molds I had. My molds are a set of six, 1/4 cup molds, so that’s what this recipe will accommodate.
half a 14oz can of sweetened, condensed milk
1/4 cup heavy cream
1/4 cup milk
zest of two limes
1/4 cup freshly squeezed lime juice (2-3 limes)
pinch of salt
1 cup of graham cracker crumbs
Whisk together the sweetened condensed milk, heavy cream, milk, lime zest, lime juice, and salt. Once everything is well-combined, pour it evenly into the popsicle molds, leaving about a half inch of space at the top of the mold to allow for expansion.
Freeze the popsicles for about 6 hours. Dip each mold into room temperature water for about 10 seconds, and pull the popsicles out of the molds. Roll them in the graham cracker crumbs, and serve immediately.
I am really not sure that I can adequately describe how delicious these are. If you love key lime pie, you will adore these! They are perfectly tart and refreshing – and with the graham cracker crumbs on the outside, the texture reminds me of almost exactly of one of those strawberry shortcake ice cream bars I loved so much as a kid!
Good thing I have a few more of these waiting in the freezer for me,