We are finally moving to the properly hot part of summer, so, as such, it’s time to break out the ice cream and popsicle recipes! And hopefully, this will be the start of a series of recipes like the waffles have been.
I’ve been super into key lime pie lately, so I went hell yes to the opportunity to make it in popsicle form. And plus, popsicle molds are something like $5 on Amazon, so I might actually need to get a few spare molds before the summer is out so I can have even more in rotation, or bigger batches.
Key Lime Pie Popsicles
Makes 6 popsicles, with a little extra leftover if you only have a set of 6 molds
- 1 14 oz can sweetened condensed milk
- .5 c heavy whipping cream
- .5 c milk
- zest of 2 limes (about 2 t)
- .75 c fresh lime juice
- pinch sea salt
- several vanilla wafers, crushed
Zest your limes till you have about 2 t lime zest (this should take about 2 limes), and then add the rest of the ingredients, except for the vanilla wafers, and whisk together until thoroughly combined. Then, pour into your molds, and let sit in the freezer for a mimimum of five hours, or until you’re ready to eat them.
When you’re ready to eat them, crush some vanilla wafers in a bag with a hammer until you have good, even crushed crumbs. (Mine didn’t quite turn out quite perfect.) Take your popsicle, run it under warmish water to ease the mold off, and then dip each side in cookie crumbs, and enjoy your sweet, tart treat!