Key Lime Pie Ice Pops
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Why wait around for the ice cream truck when you could make your own chilly treat at home? These key lime pie ice pops are creamy and refreshingly tart like the pie they’re inspired by, but heat-wave ready. Best of all, you’ll need less than ten ingredients to make them. You don’t even need an ice pop mold, although it adds to the effect (we used this one). Disposable cups or even Champagne flutes make excellent substitutes.
1 cup half-and-half
One 14-ounce can sweetened condensed milk
3 ounces cream cheese
½ teaspoon vanilla extract
Pinch kosher salt
¾ cup freshly squeezed lime juice (from about 8 limes)
1. Have ready an ice pop mold with at least 9 cavities, and ice pop sticks.
2. In a blender, add the half-and-half, sweetened condensed milk, cream cheese, vanilla and salt and blend and puree until smooth. Slowly stir in the lime juice.
3. Pour the mixture evenly between the ice pop mold cavities, leaving about ¼ inch of room from the top of the mold. Add the ice pop sticks and transfer to the freezer. Freeze until solid, at least 4 hours.
4. When the pops are frozen, unmold them. You can help loosen them by quickly dipping the mold into a container of warm (not hot) water, if needed.