Icy Hot 

Ice pops invade pie territory  
| Recipes | Editorial Staff
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

Brine of the Times

Three inspired spring pickle recipes »

The Investment Piece

A little bit of bottarga goes a very long way »

One More Brei

Two takes on matzo brei, one savory, one... »

Pickled Rainbow Carrots

Recipe from the Tasting Table Test Kitchen »

Pickled Fennel

Recipe from the Tasting Table Test Kitchen »

Pickled Asparagus

Recipe from the Tasting Table Test Kitchen »
Ed Anderson pin-it

Sometimes it's just too hot for a slice of pie. Fany Gerson, the New York-based author of the newly released Paletas, has a frozen solution. Her cookbook is packed with recipes for Mexican ice pops, aguas frescas and shaved ice. In her lime-pie pop, she combines the best of tart lime pie-including the graham-cracker crust--and a heat-defying ice pop, creating a frozen-on-a-stick masterpiece. Like all the recipes in her book, these pops are inspired by the traditional Mexican ice pops, or paletas, of her youth. The technique is easy: whisk, pour, freeze, eat. But don't skimp on squeezing fresh lime juice; it's the pucker in the pudding.

Lime Pie Ice Pops (Paletas de Pay de Limón)

Yield: 8 to 10 ice pops


Cook Time: 15 minute prep time plus 5 hour freeze time

  • INGREDIENTS
  • One 14-ounce can sweetened condensed milk

    1 cup half-and-half

    ¾ cup fresh lime juice

    2 teaspoons finely grated lime zest (from about 1 large or 2 medium limes)

    Pinch of salt

    3 cups coarsely crushed graham crackers or Maria cookies

DIRECTIONS

1. In a large bowl, whisk together the sweetened condensed milk, half-and-half, lime juice, lime zest and salt until well combined.

2. If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.

3. Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.

  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join