Why make healthy ice pops when you can break out the heavy whipping cream and go wild? These cream pops are lemony, rich, and delicious, with plenty of Tahitian vanilla to round out the flavor. And they couldn’t be easier.
I recently bought an ice pop mold, and I’ve been experimenting with it a few times a week. These honey lemon pops are my favorites so far.
If you’ve been looking for an easy summer dessert recipe, I think this one will make you happy. Just shake it up in a Mason jar and pour into molds…or whatever freezer-safe containers you like!
You’ll need just a few ingredients:
1 cup heavy cream
1/3 cup whole milk
1/4 cup sugar
1 tbsp honey
1 medium lemon, juiced and zested
1 1/2 tsps vanilla extract (the floral taste of Tahitian vanilla is scrumptious with this, but any vanilla will be fine)
small pinch of salt
How to make the cream pops:
- Place sugar, lemon juice and zest, honey, vanilla and salt in a Mason jar with leak-proof lid or similar shakeable container. You can also whisk in a bowl or measuring cup if you prefer, but make sure it’s large enough for a vigorous whisking!
- Swirl, shake or stir until sugar is mostly dissolved.
- Working quickly, pour heavy cream into the jar, followed by the milk. Seal tightly with lid and shake vigorously for 10 seconds. No dallying here. The lemon juice will curdle the dairy if you leave it to its own devices.
- Pour into ice pop molds or prepared containers. The mixture should have thickened from the interaction of the acid and dairy, but it shouldn’t look broken.
- Freeze immediately. These ice pops will take at least four hours to freeze solid, so it’s best to plan ahead.
- Enjoy.
This recipe makes five small honey lemon cream pops. My mold only holds four. The cook gets to drink the extra. That’s just how it works.
You may be wondering if you can reduce the fat in these pops, or modify the recipe to include less sugar. You absolutely can! They’ll still taste lovely, but less fat and less sugar make for a harder ice pop. That’s fine by me for a fruit pop, but for a cream pop, I prefer a more bite-able consistency. In fact, if you’d like to maximize creaminess, you can use pure heavy cream in this recipe.
For a (slightly) healthier ice pop that still has the maximum creamy factor, consider trying my salted chocolate olive oil pops or my black cherry yogurt pops. They’re yummy.
