Creamy Whole Lemon Ice Pops

5 from 1 vote

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.

Servings: 8

Prep Time: 10

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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, (see note)
▢ 1 whole lemon minus seeds

Instructions

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.

Notes

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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?Please below!