When I was a kid, popsicles were pretty much just sugar and food coloring in a plastic sleeve. You know, the kind where you cut off the top of the wrapper and suck the ice out of the wrapper, turning your tongue a crazy shade of purple or green? My mom would make us eat them outside because, inevitably, someone (my brother, I’m sure) would drop part of the popsicle all over the ground. Ahh, memories…
While our ice cream maker gets a workout regardless of the weather, I seem to forget about popsicles until summer rolls around. Which is a shame, especially when you consider how easy they are to make and how fast they’re ready to eat. Let’s be honest, patience has never been my greatest asset.
I’ve also discovered that popsicles can be so much more than frozen juice. You can use them as a vehicle for frozen versions of other desserts. I mean, key lime pie popsicles that mix up in minutes and are ready in just a few hours? That’s the perfect summer food, if you ask me.
I almost never have key limes on hand, so I used regular limes for the juice and zest, and things turned out just fine. I also didn’t measure the graham crackers, as three cups of crumbs sounded like a lot for 10 popsicles. Instead, I simply crushed a few crackers at a time, rolled the popsicles in the crumbs and crushed more as needed.
The final result was cool and refreshing, with the perfect combination of tart and sweet. Of course, they didn’t last long at our house, which probably means we’re due for another batch. 🙂
Key Lime Pie Popsicles
3/4 cup of fresh lime juice, plus two teaspoons lime zest (I find that one lime yields enough zest, but it usually takes 4-5 limes for the juice, depending on how juicy they are.)
1 14-ounce can of sweetened condensed milk
1 cup of half-and-half
pinch of salt
crushed graham crackers for rolling (I used about 4 large crackers.)
In a large bowl (or a 4-cup Pyrex measuring cup for easy pouring later), combine the lime juice and zest. Pour in the half-and-half and sweetened condensed milk. Add a pinch of salt and then whisk together until the mixture is thoroughly combined.
Evenly divide the mixture among your popsicle molds.* Insert sticks into the mixture and freeze until frozen solid. Place the graham cracker crumbs in a shallow dish.
To remove the popsicles, dip the mold in lukewarm water for a few seconds and then gently pull from the mold.
After removing from the popsicles from the mold, lay each one in the graham cracker crumbs, pressing each side down into the crumbs to make sure they stick to the popsicle. Place popsicles on a baking sheet lined with waxed paper and return them to the freezer. When the popsicles are completely solid again, place them in a zip-top bag for storage.
*I own this popsicle mold, and this particular recipe fills the entire thing, yielding 10 popsicles.
Click here for a printable version.