Creamy Lime Ice PopsCourse: Frozen
6 graham crackers (for chocolate, sub in 16 chocolate wafer cookies)
¼ c. (1/2 stick) unsalted butter, melted
4 oz. (1/2 package) cream cheese, at room temperature
½ c. sweetened condensed milk
1 tsp. finely grated lime zest
¼ c. fresh lime juice
1 c. very cold heavy cream
12 3-oz. paper cups (we used Dixie)
12 Wooden craft sticks
In the bowl of a food processor, pulse the graham crackers to shape best crumbs. Add the butter and pulse to combine.
In the massive bowl of an electric mixer, the usage of the whisk attachment, beat the cream cheese on low pace till smooth. With the mixer running, progressively upload the sweetened condensed milk, then the lime zest and juice.
Add the cream, then growth the speed until aggregate is thick and soft peaks shape, 3 to 4 mins. Divide most of the cups (about five tablespoons in step with cup). Top with the graham aggregate and lightly press all the way down to flatten.
Transfer the cups to a small rimmed baking sheet and push a craft stick midway down into each cup. Freeze until firm, at the least 6 hours.
When equipped to serve, peel the cups faraway from the pops.