Creamy lemon popsicles recipe
Last Updated on
Total: 15 min Diners: 6
Making creamy lemon popsicles at home is as easy as mixing the ingredients well and freezing the mixture in popsicle molds, with the popsicle stick inserted, then simply unmold and enjoy. Making ice cream at home – of any kind – is a perfect option to make sure that what we drink sweet is natural and healthy, allowing us to indulge in more temptations like this one, which is also citrusy and tangy, perfect for cooling off in summer.
Ingredients
Greek yogurt, 200ml Condensed milk, 100ml Whipping cream, 200ml Lemon juice, 80 ml Icing sugar, 1 tablespoon
Step 1
Cut the lemons in half and, with the help of a juicer, extract all their juice. Strain so that no impurities remain and weigh 80ml of lemon juice.
Step 2
Whip the cream with the help of a whisk. The cream will have to be very cold and it is best to use a metal container that has also been in the refrigerator beforehand. The easiest way is to use an electric whisk to whip it faster, being careful not to overdo it and make butter. When the cream begins to take shape, add the powdered sugar and continue beating until it acquires a firm texture. Place in the refrigerator and set aside.
Step 3
Mix the condensed milk with the yogurt and lemon juice, taste and if it is too acidic add a little more sugar, stirring well to dissolve it.
Step 4
Incorporate the whipped cream to the mixture, with wrapping movements so that it is well integrated but does not lose air.
Step 5
Dispose the mixture in popsicle molds and place in the freezer, after 15 minutes (or when it has taken a little consistency) include the sticks (wood or plastic) inside the popsicle and let it cool completely so that it hardens well. When unmolded to enjoy you can grate a little more lemon zest.
Tricks and tips
It’s a good idea to grease the molds lightly with a little butter so that the popsicles can be unmolded easily. The perfect thing will be to slightly heat the outside of the mold in hot water so you don’t have to pull the stick with the risk of keeping it in your hand.
This same recipe can be made with orange, pineapple or any other fruit from which we extract its juice.
