Key Lime Pie Ice Pops
Inspired by techniques from Serious Eats.
A key lime pie in ice pop form, with a tangy lime and cream cheese filling studded with crushed biscuit.
Always check the labels of the products you use.
Method
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Equipment
- blender
- 10 ice-pop bags (boli bags) or ten 120 ml moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 374 kcal |
| Protein | 7.2 g |
| Carbohydrate | 57 g |
| of which sugars | 45 g |
| of which free sugars | 42.3 g |
| Fat | 13.8 g |
| of which saturates | 7.8 g |
| Fibre | 0.6 g |
| Salt | 0.57 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Ice pops
- 395 ml whole milk
- 395 g tin sweetened condensed milk
- 190 g full-fat cream cheese
- 160 g caster sugar
- ½ tsp vanilla
- 1 g fine sea salt or table salt a pinch
- 120 ml key lime juice (8-12 key limes)
- 1 tbsp finely grated key lime zest
- 34 Marie biscuits (204 g) 4 for the blender, 30 broken by hand
- 1
Blend. Blend 395 ml whole milk, 397 g condensed milk, 190 g cream cheese, 160 g caster sugar, ½ tsp vanilla and a pinch of salt until smooth, about 15 s, then add 120 ml key lime juice and blend for 10 s more.
- 2
Crumb. Add the lime zest and 4 of the Marie biscuits and pulse twice to coarse crumbs.
- 3
Layer. Break 3 biscuits by hand into each of 10 ice-pop bags or moulds.
- 4
Pour. Pour about 115 g of the mixture into each bag, squeeze gently to soak the biscuits, then tie the bags leaving room to expand (or fill the moulds).
- 5
Freeze. Freeze for at least 4 h.
- 6
Serve. Snip off a bottom corner of each bag, or unmould, and eat at once.
Storage
Keep the pops in their bags or moulds in the freezer.
