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.
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If you like this recipe, check out: whole lemon bars and my entire collection of ice pop recipes.
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- 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.
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- You can use reduced fat milk but your ice pops will be icier.