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. I’ve also made whole lemon ice cream. 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.
SPECIAL TOOLS: Norpro Ice Pop Maker*
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Creamy Whole Lemon Ice Pops
- 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 (see note)
- 1 whole lemon minus seeds
- Slice your lemon into thin slices and remove the seeds. Discard seeds. Place lemon slices into a blender.
- 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.
- You can use reduced fat milk but your ice pops will be icier.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.