These creamy lemon popsicles are an easy 4 ingredient frozen dessert perfect to cool off with on a summer day! They are refreshing with a sweet and tangy taste that is full of lemon flavor.
During summer frozen dessert recipes are the best way to cool off. Some of my favorite frozen lemon treats include lemon ice cream, no churn coconut lemon ice cream or frozen lemonade!
If you love lemon squares or this lemon tart recipe, these creamy lemon popsicles will be your new favorite lemon recipe for summer! They are just as creamy as my favorite fudgesicle recipe but with a sweet and tart lemon flavor that I can’t just get enough of right now!
The whipped cream combined with a fresh lemon sugar syrup, is almost like my fresh lemon mousse but frozen into an ice pop for a delicious homemade frozen treat that is colorful, refreshing and delightful all at the same time. Double the recipe, as these will disappear fast!
Why You’ll Love These Lemon Cream Pops
- Cool and creamy: This lemonade popsicle is sweet, tart and creamy and the best ice pop to cool off with on a warm day!
- Simple ingredients: Only 4 wholesome ingredients are needed to make these homemade lemon ice pops! The taste is so much better than anything you would find at the grocery store.
Ingredients Needed
- Whole milk: Using whole milk will add the best creaminess to the lemon popsicles.
- Granulated sugar: This type of sugar combined with the lemon juice will make a simple homemade lemonade syrup that creates the perfect balance of flavors.
- Cream: It’s best to use heavy cream, whipping cream or whole cream that is at least 30% fat.
- Fresh lemon juice: Use freshly squeezed lemon juice that has been passed through a sieve to remove any large pieces or seeds. I used regular lemons, but Meyer lemons can be used.
- Water: Filtered water is best to use when making the lemonade syrup.
How to Make Lemon Popsicles
To start, in a medium pot add the water, lemon juice and sugar then stir to combine. Bring to a boil and boil stirring often. Remove from the heat and cool completely.
Add whipping cream to a mixing bowl and beat with electric beaters until stiff peaks form.
Stir milk into cooled lemon mixture then add the whipped cream to the lemon juice/milk mixture and whisk to combine. Place the mixture in a freezer safe container and freeze for 30 minutes, remove from the freezer and stir, do this 3 more times.
After the final stir, pour the mixture into the ice pop molds and freeze until firm.
Tips and Variations
- Garnish with lemon wedges: Add thinly sliced extra lemons into the popsicle molds for a fun presentation.
- Add a pinch of salt: This can help balance the sweet and tart flavors.
- Extra tart flavor: If you are a lemon dessert lover, add up to 2 Tablespoons grated lemon peel or lemon zest to the mixture!
- Try buttermilk: Instead of whole milk, try full fat buttermilk! It adds a small extra bit of tang that balances well with the lemon and creamy flavor.
- Flavor variations: Get creative! Try limes for a limeade version or orange for an orange creamsicle.
Recipe FAQs
What can I use instead of popsicle molds?
While a popsicle mold will have best results, you can use Dixie cups with wooden popsicle sticks instead. Just ensure the sticks are placed vertically into the cup or the homemade lemon popsicle will be harder to remove. You could even just pour the mixture into a loaf pan, similar to a no-churn ice cream then scoop it out and eat with a spoon.
Can I double the recipe?
Yes, this lemon popsicles recipe will disappear fast on a hot summer day. I always double the ingredients as indicated in the recipe card below.
Can I make these with coconut milk?
While I have not tested that, it may work using full fat coconut milk although your mixture will not be as creamy. If you can find a non-dairy whipping cream that would probably work best for these creamy popsicles.
What else can I add to this creamy lemon popsicles recipe?
Small berries or pieces of fresh fruit could be added into the popsicles mold for some fun texture and extra fruity taste if you would like!
More Lemon Recipes to Try
If you love lemons as much as we do, I hope you love these creamy lemon popsicles too! Enjoy.
- ⅓ cup 1½ tablespoons water (100 grams total, if you double the recipe, then double this amount)
- ⅓ cup 1½ tablespoons fresh lemon juice, pass through a sieve (100 grams total, if you double the recipe, then double this amount)
- ⅔ cup granulated sugar
- ¾ cup + 2 tablespoons whole milk (200 grams total, if you double the recipe, then double this amount)
- ⅓ cup 1½ tablespoons cream (heavy, whole and whipping cream at least 30% fat content) (100 grams total, if you double the recipe, then double this amount)
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In a medium pot add the water, lemon juice and sugar stir to combine, bring to a boil and boil for 5 minutes stirring often.
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Whip the cream until stiff.
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Remove from the heat and let cool completely, then add the milk, stir to combine. Add the whipped cream to the lemon juice/milk mixture and whisk to combine.
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Place the mixture in a freezer safe container and freeze for 30 minutes, remove from the freezer and stir, do this 3 more times. On the final stir pour the mixture into the popsicle molds and freeze 4-5 hours or until firm. Enjoy!
How Long Do lemon popsicles Last?
These homemade creamy treats can be stored in the molds for up to one week. If you haven’t eaten all of them in one week then you will need to remove them from the molds, wrap each one individually in plastic wrap and store in a freezer bag, they will keep for up 4 weeks in the freezer.
Calories: 152kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 16mg | Potassium: 73mg | Fiber: 0.04g | Sugar: 24g | Vitamin A: 245IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 0.04mg
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