It’s that time of year, when the world falls in love. Every song you hear seems to say….HAPPY #POPSICLEWEEK, BITCHES!
Ok, they don’t all say that. But you’ll be imagining it anyway. Because it IS popsicle week! When some of the loveliest bloggers I know get together and celebrate life with delicious frozen things on sticks, thanks to food-blogging genius, Billy of Wit and Vinegar.
Let me show you my contribution: Frozen Lemon Mousse Pops! These are fancy popsicles. There’s something about their combination of creaminess and sharpness that just seems like the perfect full stop to an alfresco meal.
Plus, when you serve them with a little pile of crunchy gingersnap crumbs, there’s an awesome cheesecake-type vibe that really hits the spot.
The other thing I love about these puppies is their simplicity. Two bowls, and 4 ingredients all together. It’s so simple, but it feels like magic. Something happens when you add lemon juice to condensed milk; it thickens and becomes creamier.
So you start with a perfectly thick, sweet-tart mixture, then lighten it with whipped cream, and freeze it. It’s like a perfectly set cheesecake mousse – in popsicle form.
So next time you’ve got people coming over, for whatever reason, take 5 minutes the night before and make some of these. You will blow some minds, I swear. They are serious, no kidding, delicious.
These have definitely become my go-to informal treat. Do you have a dessert you turn to time and again? Something low on effort and high-impact? Tell me about it in the comments!
- 1 x 14oz (397g) can condensed milk
- Juice and zest of one large lemon (approximately ½ cup/125ml juice)
- 1 cup (250ml) cream
- 6 gingersnap biscuits, crushed
- Place the condensed milk, lemon zest and juice into a bowl and whisk together (the condensed milk will thicken slightly).
- In a separate bowl, whip the cream until soft peaks form (less is more).
- Fold the cream into the condensed milk and lemon mixture, and then pour the mixture into your popsicle moulds, and pop in the popsicle sticks. Depending on the size of your moulds this should make 4-6 pops.
- To serve, dip the mould into warm water for about 20 seconds and then try and pull one out, gently but firmly. It sometimes helps to run a sharp knife around the top edge of the mould.
- Serve each pop with a little cup of crushed gingersnap crumbs to dip in!