Active Time

　　15 minutes

　　Total Time

　　5 1/4 hours

　　Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.

　　

Ingredients

Makes 16 to 20 (3- to 5-ounce) ice pops

　　2 (14-ounce) cans sweetened condensed milk

　　2 tablespoons grated fresh lemon zest (from 2 to 3 medium lemons)

　　1 cup fresh lemon juice (from 7 medium lemons)

　　1 cup chilled heavy cream

　　

Special Equipment

16-20 (3- to 5-ounce) ice pop molds; wooden ice pop sticks

　　

Step 1

Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.

　　

Step 2

Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles.

　　

Step 3

Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours.

　　

Step 4

To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

　　Cooks' Note:

　　Pops can be made 1 week ahead and kept frozen either in molds or wrapped individually in plastic.