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–+ servings

Key Lime Pie Ice Cream Pops

Once you try these key lime pie ice cream pops, they'll definitely become a regular part of recipe box. They are simple to make and so delicious.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Key lime popsicle
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6

Equipment

  • Ice Cream Maker

Ingredients

  • 1 1/4 Cup Whole Milk
  • 1 1/4 Cup Heavy Cream
  • 3/4 Cup Granulated Sugar
  • Pinch of Salt
  • 5 Eggs
  • 2 tbsp + 1 tsp of Key Lime Juice
  • 1/2 tsp Lime Zest + extra for garnish
  • 4 Sheets of Graham Crackers (crushed)
  • 10 Small Disposable Cups

Instructions

  • Take 2 medium bowls. Add the heavy cream to one of them. Add the egg yolks to the other bowl
    and set them aside.
  • In a medium pot add the whole milk, sugar, and salt. Heat until the sugar and salt have
    dissolved. About 3 minutes.
  • Take the warmed milk mixture and slowly whisk it into the egg yolks. (See note) Once you have mixed the whole thing together. You will pour the mixture back into the pot and heat on low for 13-15 minutes. Stir consistently. (See note)
  • Using a mesh strainer pour the milk egg mixture into the bowl with the heavy cream. Stir to combine. (See note)
  • Put the mixture in an airtight container and refrigerate for at least 2-3 hours.
  • Crush the graham crackers and set aside until ready to assemble.
  • Add the lime juice and zest to the mixture. Pour into your ice cream machine follow the machine’s directions
  • Time to assemble take a paper cup and full the bottom with graham crackers. Then add about 1 teaspoon of ice cream. Continue to layer until you filled the cup. Add a popsicle stick.
  • Freeze for about 3 hours before enjoying!

Notes

  • You DO NOT want to just pour the whole warm milk mixture until the egg yolks or you will get scrambled eggs. That is not good for ice cream.
  • If you do not stir consistently throughout the whole time your ice cream mixture won’t be smooth and you will end up having soup scrambled eggs. Yuck!
  • Straining the mixture is key to make sure you don’t have any egg shells or any egg that might have scrambled a little bit.
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