I hear there are places in this world where it's hot right now. Like I don't want to move hot. Like let me just splash water on my face...forever hot. Like I never want to turn on that oven again hot. And while I'm sitting here in a sweater, typing these words, let me just say: I feel your pain. I barely survived the last few unbearably hot summers back at home. And, therefore, in the spirit of 'not a lot of moving' and definitely 'no oven knob turning', I made these ice pops.
And they are genius. You see, what we have here is key lime pie on a stick. In frozen format. These have all the creaminess, tanginess and even the
graham cracker digestive biscuit crust of a key lime pie, minus the work and heat involved in actually making pie. Basically, we've got all the flavor and none of the effort - my kind of recipe.
All you have to do is whisk together five ingredients, pour the mixture into the popsicle molds and freeze them. Once frozen you crush some graham crackers (or, if you are me, digestive biscuits) and coat the popsicles in the crumbs.
And then you enjoy one of the simplest, most refreshing creations of the summer!
Lime Pie Ice Pops
adapted (slightly) from Fany Gerson's Paletas: Authentic Recipes for Mexican Ice Pops via Tasting Table
Makes 8-10 (I halved the recipe and the mixture filled 4 molds)
1 can (400g // 14oz) sweetened condensed milk
About 240ml // 1 cup half and half (I couldn't find that so I used a mixture of cream and milk)
About 180ml // 3/4 cup freshly squeezed lime juice (about 4 large limes)
2 teaspoons of lime zest
Pinch of salt
3 cups of graham crackers // Maria cookies // digestive biscuits, coarsely crushed
In a bowl, whisk together all ingredients except for the graham crackers.
Fill mixture into popsicle molds, insert sticks and freeze until solid, about 4 to 5 hours.
When they are ready to be eaten spread the graham crackers on a chopping board // large plate, unmold popsicles and press each side into the graham crackers to coat completely.