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!
xx Sarah.
- 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!
Oh my god. Your blog is AWESOME. The recipes and photos look insanely good!
I couldn’t believe I haven’t found you sooner. (The desserts especially. DROOL.)
xx.
Thanks Mida! Welcome!
yeah yeah yeah! Lemon pops galore! These look so dreamy creamy, lady!
Thanks chica!
These looks AWESOME and super easy! Love it Sarah!
I love these! They look so light and creamy and I love those gingersnap crumbles, too. Popsicles are totally the way to go for easy entertaining. Every time it does seem like some sort of miracle that they’re so easy, yet so impressive!
Oh wow! A simple and refreshing dessert! Can’t beat that! I triple heart puffy letter love these!
I triple heart puffy letter love this comment! Thanks Camila!
Gimme all the cheesecake vibes in pop form! Love this.
Thanks Stephanie!
YES! These sound amazing and all things with condensed milk are destined to be delicious. I love the addition of crunchy gingersnaps.
It’s all about dat texture, ya know?
The texture on these must be incredible! Can’t beat four ingredients either!
My go-to is chocolate chip cookies…lame, but a favorite of mine!
Chocolate Chip Cookies are awesome! Not lame! Anytime you want to bake cookies when I’m around is fine by me!
it’s like frozen cheesecake?! with gingersnap crumbs!? why oh why don’t i live next door!?!?!??!
I know right! We could have had a pop-swap!
ooooh friend, you did it now. I love this ‘licious & lemony idea so much, can’t wait to try it!
So I’m actually thinking of foregoing the popsicle mould and just semifreddo-ing this. that moussy texture looks amazing. And the zesty bits! And the pile ‘o cookie crumbs! Yesssss.
Umm, YES! You should definitely do that. Definitely.
Anything rolled in a cookie is just right, right? Love this!!
RIGHT! Thanks Melissa!
Yum! I’m coming to your house for dinner just to eat these for dessert!
My go-to quick dessert is homemade mochi with kinako…served with a bit of green tea ice cream and red beans. I could eat it every single night and wouldn’t be sad one bit.
That sounds delicious! I love mochi AND kinako.
Loving popsicle week. LITERALLY. so good. these look great x
Thanks Trisha!
I can almost taste these looking at the pictures. Frozen whipped cream is in my top 10 favorite food textures.
WHAT THE FREAK! these look like little pops o’
heaven. Niiiiiicely done, friend!
er mah gawd, cheesecake vibe?! yes, please.
Excellent! I’m sick of working hard to impress friends…I’m ready to put in minimal effort and impress them anyhow. :) Thanks for showing me the way!
I love me a little crunch on my popsicle!!
made a QUADRUPLE batch of these for a Fourth of July cookout yesterday – they were a huge hit!
A bit too sweet for my taste, so I think next time I’ll use more lemon! I made such a large amount that I wanted an easier/less messy way of serving them. I ended up putting the cookie crumbs in the bottom of a small dixie cup (think mouthwash size), then poured the lemon goo in on top and stuck a popsicle stick in about half way. PERFECT for serving a large bunch of people.
For the record, i used 5-oz cups (although next time I will opt for 3-oz), and it made a very even 24 pops!
…also, thinking of incorporating these next time: http://www.epicurious.com/recipes/food/views/Candied-Lemon-Peels-232352
Love this! So glad you liked them – thanks for commenting and sharing your experience. Serving them in dixie cups is a great idea!
These are ridiculous. I love the cookie crumb dip. I would definitely come to a party at your house.
This is going in the freezer soon I’m making it now… It smells lush and heavenly