Lemon Pie Ice Pops

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 5 minutes
  • Total time 5 hours & 5 minutes
  • Portion size 10 servings



In large measuring cup, mix together condensed milk, cream, grated lemon zest and lemon juice. Pour mixture into ice pop moulds, leaving 1⁄2-inch space at top. Divide crumbled graham crackers among moulds; insert ice pop stick into centre of each mould. Freeze until firm, about 5 hours. When ready to serve, run moulds briefly under lukewarm water to release ice pops. If desired, place ice pops on parchment paper-lined baking sheet and drizzle with melted white chocolate.


Ice Pop How-To

• Add sugar: Adding some sugar to the ice pops mixture yields a creamier, tastier final result. Fruits that are naturally mushy (bananas, mangos, avocados and peaches) are perfect for achieving a velvety texture.

• It’s important to leave 1⁄4-inch space at the top of the ice pop mould. When the mixture freezes, it grows in volume—and you don’t want your ice pops to overflow or ruin their shape.

• Place ice pops at the back of the freezer, where it’s colder, to avoid ice crystals forming.

Nutritional facts PER ICE POP: about

  • Calories 145
  • Total fat 6 g
  • Saturated fat 4 g
  • Cholesterol 20 mg
  • Sodium 60 mg
  • Total carbohydrate 21 g
  • Protein 3 g
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Baking & Desserts

Lemon Pie Ice Pops