Creamy Whole Lemon Ice Pops

Prep Time: 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
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.
photo 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


  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.


  • You can use reduced fat milk but your ice pops will be icier.
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