Frozen Key Lime Pie Popsicles

Serves 8 · 20 min prep

Estimate for one serving

• 260 cal
• 5g protein
• 34g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3/4 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup key lime juice
• 1 tbsp key lime zest
• 1/2 cup full-fat Greek yogurt or sour cream
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 1 pinch pinch of salt

Instructions

1. 1In a small bowl mix the graham cracker crumbs, melted butter, and granulated sugar until the crumbs look like damp sand and hold together when pressed. Set aside.
2. 2In a blender or large bowl combine the sweetened condensed milk, key lime juice, key lime zest, Greek yogurt or sour cream, heavy cream, vanilla extract, and salt. Blend or whisk until completely smooth, thick, and pale.
3. 3Taste the mixture; it should be brightly tart and creamy. If needed, chill the base for 15 minutes so it thickens slightly before pouring.
4. 4Pour the key-lime mixture into 8 standard popsicle molds, filling each three-quarters full and leaving a little headspace.
5. 5Spoon a generous teaspoon of the buttered graham crumbs into each mold on top of the filling. Gently press the crumbs so they form a solid “crust” layer that will become the base once frozen and unmolded.
6. 6Insert popsicle sticks straight down through the crumb layer into the creamy filling. Freeze until solid, at least 6 hours or overnight.
7. 7To release, run the outsides of the molds under warm water for 10 to 15 seconds, then gently pull the pops free.
8. 8Serve immediately while the creamy key-lime center is still icy and the graham layer stays crunchy. Store any extras in a freezer bag for up to one week.