Creamy Whole Lemon Ice Pops


These lemon ice pops are creamy and use an entire lemon (including skin and rind) for an ultra lemony flavor. They are the perfect summer treat.

I’ve been a walking kitchen disaster lately. Like most people, I sometimes have a bad kitchen day where nothing is going right and the smart decision is to just step away and try again another day. But I just went through a week long phase of kitchen mishaps, including 4 complete recipe fails and a shattered penguin shaped salt shaker (sob).

I had this lemon ice pop idea in my head for awhile, but it took four tries to get it right. Last year I made whole lemon bars and they were the best lemon bars I’ve eaten. Using the entire lemon really brings the lemon flavor to another level. So I wanted to apply the same to these ice pops.

I also really wanted creamy ice pops, which is a tricky balance. Too creamy and your ice pops are basically frozen ice cream and while it tastes good, it looks like crap because it can’t hold its form.

But after three fails, several trips to the grocery store for more ingredients, I finally found the balance I was looking for and I’m excited to share this recipe with you now.

If you like this recipe, check out: whole lemon bars and my entire collection of ice pop recipes.

SPECIAL TOOLS: Norpro Ice Pop Maker

Creamy Whole Lemon Ice Pops

Ingredients:

  • 1 (14 oz) can fat free sweetened condensed milk (must use fat free! regular condensed milk will be too creamy and ice pops won't freeze right)
  • 1/2 cup whole milk (you can use reduced fat but your ice pops will be icier)
  • 1 whole lemon minus seeds

Directions:

1. Slice your lemon into thin slices and remove the seeds. Discard seeds. Place lemon slices into a blender.

2. Add condensed milk and whole milk into blender. Blend at high speed (I used my smoothie setting) until smooth batter forms and lemon is completely pureed. Pour into ice molds and freeze for several hours or overnight. To remove, run ice molds under warm water for a few seconds and then pop out of ice pop molds.

All images and content are © Kirbie's Cravings.

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25 comments on “Creamy Whole Lemon Ice Pops”

  1. Aw man – I know how frustrating kitchen fails can be! I’m so glad you stuck with these lemon pops thought because: DROOL! They look like they’re bursting with lemon flavor!

  2. Augh I’ve had those kitchen mishaps week. They suck so bad. You’ll have to post a pic of the penguin. I didn’t realize there was a fat free version of condensed milk! 

    • The penguin was in a million pieces =( I will have to post a pic of his pepper companion though. so bummed i broke one of them

  3. They look delicious!

  4. These look so great!  I’ve made Deb Perelman’s whole lemon bars (which rock) multiple times, so I love this idea.

  5. Did you use Sweetened condensed milk or just condensed/evaporated milk?

  6. Two questions – From somebody not based in the US – how large a can of condensed milk do you use? you might consider updating the recipe with “sweetened” 🙂 … Also, do you use regular lemons or Mayer lemons?

    • the can is 14 oz. Either regular or meyer will work. I prefer meyer but I actually used regular for this recipe

  7. Are they sour?

  8. Hello, I love this recipe it looks really good. I’m going to try it this weekend. Would you by any chance know the nutritional information of these popsicles? (How many calories per pop?)

    • I don’t know, but I usually use caloriecount.com to calculate the nutritional information for a new recipe. You can enter in the recipe and it’ll calculate everything for you

  9. I can’t wait to try this 

  10. Would this work with lime?

  11. Do you know if you put this in a container and freeze could you dip it like ice-cream?

  12. Do you peel the lemon?

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