Treat yourself with these scrumptiously refreshing lemon cream pops, sweetened with a touch of honey.
Folks, it’s getting hot outside. Just in case, you know, you’ve been hiding in a cave somewhere or locked away in an office. Pretty soon it will be turning into what I have dubbed “the death heat” here in northern Alabama. And with that kind of heat, I’m like anyone else who wants to enjoy something COLD. This citrusy goodie is just what you’ll need to give yourself a break in the heat.
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These wonderful lemon pops have a divinely creamy texture while being light and refreshing. They are low in sugars/carbs, with just a touch of honey, and of course they are paleo & keto friendly.
So parents, here’s a secret: You can let your kids eat these pops any time. Because they are not full of sugar, they are a treat that you don’t have to feel bad about them having!
These pops are also dairy-free, which means they are creamy “as all get out” but there is no lactose to upset lactose-intolerant tummies.
After suffering from an illness last year that had a side-effect of lactose intolerance, I completely empathize with those who are lactose intolerant for life. I would not wish that on anyone. These pops were a welcome treat when I was going through that, and continue to be a guilt-free favorite!
I really can’t get enough of these,
Here’s another secret:
You can make these pops with oranges or limes as well. Heck, you can even go all in and combine the three and make a triple citrus pop!
There really is no limit to how you can make these. Use your imagination.
Either way, you will LOVE these pops, and will make many batches this summer, I’m sure!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Paleo Lemon Cream Pops
- 14 oz coconut milk, canned, full fat
- 1 c almond milk
- 1 tsp vanilla extract
- 1/4 c raw honey
- 1 whole lemon
- To begin, combine the coconut milk, almond milk, vanilla extract and raw honey in your blender.
- Zest the entire lemon, making sure to only get the rich yellow, and not the white, bitter pith underneath. Place the zest in the blender.
- Cut the lemon in half and squeeze the juice from both halves of the lemon into your blender
- Close your blender and blend until the mixture is slightly frothy. That helps the zest to stay suspended in the liquid rather than settling down in the bottom.
- Carefully pour the liquid into your pop molds. How many this makes will vary upon the size of your molds.
- Place them in your freezer until fully frozen. About 1-2 hours, depending upon their size and your freezer.
- To serve, set the mold on your table or counter for just a couple minutes at room temperature. This will allow the outside of the pop to soften and the pop will slide right out of the mold.
Nutritional information is auto-generated and the accuracy is not guaranteed.