creamy lemon poppy seed ice pops
These creamy lemon poppy seed ice pops are a refreshing, naturally gluten-free, and easy-to-make dessert. Packed with tart lemon flavor, creamy texture, and a crunchy poppy seed twist, they're perfect for summer!
Ingredients
- One 14-ounce can sweetened condensed milk
- 4 lemons, zested and juiced
- 1 tablespoon packed brown sugar
- Pinch kosher salt
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon poppy seeds
Instructions
- In a medium glass bowl, combine the condensed milk, lemon zest, lemon juice, brown sugar, and a pinch of kosher salt. Stir the mixture thoroughly for 2 to 4 minutes until well blended. Set aside.
- In a separate bowl, pour in the heavy cream and vanilla extract. Beat with a hand mixer until soft peaks form, taking care not to overwhip.
- Gently fold the condensed milk mixture into the whipped cream, ensuring everything is well incorporated.
- Sprinkle in the poppy seeds and stir until evenly distributed.
- Divide the mixture evenly between twelve 3-ounce paper cups. Insert a wooden ice-pop stick into the center of each cup to create individual servings.
- Carefully place the cups upright in the freezer and let them freeze until solid, about 4 hours.
- Once frozen, remove the pops from the freezer. To serve, gently peel away the paper cups and enjoy immediately!
Notes
For a vegan version, substitute condensed coconut milk for the sweetened condensed milk and coconut cream for the heavy cream.