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If you only try one of my paleta recipes, PLEASE let it be this one! My goodness these creamy lime paletas turned out AMAZING! From the flavor to the texture, it is a perfect paleta- especially for the summer.
If you’ve ever had a Brazilian lemonade, this is basically that drink but in a paleta (popsicle). So I think “lime creamsicle” can also be an appropriate name for this!
I don’t know kind of magic it is, but the combination of fresh lime and sweetened condensed milk is really something special. I swear I am not over hyping it- it’s frickin delicious!
My water based Lime Paletas were my favorite flavor prior to this one, so I may be a bit partial to lime flavored things I’ll admit. But seriously, you will not be disappointed with these!
Table of Contents
- Ingredients:
- Sweetness
- How to achieve a smooth, creamy texture
- Two Types of Paletas
- Equipment needed
- What is the difference between a popsicle and a paleta?
- Try some of my other paleta recipes:
- Creamy Lime Paletas (Lime Creamsicles) Recipe
- Instructions if using corn starch in your cream base
- How long will they last?
Ingredients:
- Limes- fresh lime juice only! Please do not be tempted to use the bottled stuff, it does not taste the same. You only need to juice about 5 limes for this recipe, and add a little water to mellow out the tartness. You can also sub lime for any other citrus you like!
- Cream- a combination of heavy cream, sweetened condensed milk, and crema Mexicana. Mexican crema is not as sour as American sour cream, so don’t worry about that ingredient- just trust me on this!
- Spices- salt to bring out the flavors more, and vanilla extract is optional. It’s definitely not needed, but it does add a bit of a yakult-like flavor if that’s what you’re into!
- Cellulose gum- This is the secret to making the paletas smooth & creamy, NOT icy. More details about this below.
Sweetness
I don’t like super sweet desserts so my recipe is a bit on the conservative side with the sugar (sweetened condensed milk). Make adjustments according to your taste.
Paletas, especially fruit based ones, tend to lose some of its flavor and sweetness when they are frozen, so keep that in mind before you freeze your mixture.
How to achieve a smooth, creamy texture
There are a couple ways you can achieve a smooth, creamy texture with a pleasant mouthfeel. I recommend method #1 for the best results, but there is an alternative to using gum powders if you prefer not to use them.
Two Ways to make a creamy Paleta
- Use cellulose gum in your cream base. The cream base has heavy cream, crema Mexicana (creme fraiche), and sweetened condensed milk. If you don’t have cellulose gum, it’s fine to leave it out or see option #2. I highly recommend the cellulose gum though, because it really helps to stabilize ice cream so it’s SUPER smooth and creamy.
- Heat the cream base and add cornstarch to thicken it. This activates the corn starch to absorb water and prevents icy crystals from forming, instead turning into a custard-like texture. The batch I made with this method was extremely creamy & smooth, but be careful not to undercook the cream base because you can end up with a gummy taste and texture if you don’t fully activate the corn starch.
Two Types of Paletas
There are MANY paleta flavors & combinations, but there are generally 2 types of paletas made:
- Water based- these are typically fruit pops that have a water or juice base. These paletas are more true to the integrity of the fruits, and are also healthier (and vegan too!). A few of my favorites on the blog are lime, strawberry, and mango & chamoy!
- Cream based- these are creamy paletas with a texture that is more similar to ice cream than a popsicle. They usually have some combination of heavy cream, milk, mexican crema, and/or sweetened condensed milk. These also tend to have more flavors available because it isn’t limited to fruits- some common popular flavors are coconut, coffee, strawberry, and pistachio.
Equipment needed
To make paletas, you will need a popsicle mold, popsicle sticks, and plastic bags for storing. You will also need a blender and electric hand mixer.
I recommend a silicone popsicle mold because they are easier to remove the popsicles from. The exact one I have is no longer available on Amazon, but I found a similar one that you can purchase. It also comes with the popsicle sticks and baggies. Here is the link to purchase:
Popsicle mold, sticks, & baggies
What is the difference between a popsicle and a paleta?
Though similar, paletas and popsicles do have some key differences that make paletas way better, in my opinion.
Popsicles are mass produced and have lots of preservatives and artificial flavoring. Paletas use natural ingredients like fruits and are made fresh, so they don’t require artificial flavoring or preservatives.
Paletas also have a rich history and are culturally important to Mexican street snacks. Nowadays, you will find plenty of brick and mortar paleta shops but it is still common to get your paletas on the street from paleteros (ice cream carts).
Try some of my other paleta recipes:
Click here to see a list of ALL of my paleta recipes!
Creamy Lime Paletas (Lime Creamsicles)
Ingredients
- 1/2 cup fresh lime juice, (about 5 limes)
- 1/2 cup water
- 1 cup heavy cream
- 1 cup Mexican crema, (labeled as "table cream")
- 1 cup sweetened condensed milk, add more if you prefer it very sweet!
- 1/4 tsp cellulose gum, or 2 tsp cornstarch *see instructions in recipe notes below
- 1/4 tsp salt
- 1/4 tsp vanilla extract, optional (gives it a bit of a yakult-like flavor)
Instructions
- Cut and juice about 5 limes to make 1/2 cup of lime juice.1/2 cup fresh lime juice
- Next add the water, heavy cream, Mexican crema, sweetened condensed milk, and salt. If you prefer it very sweet, add more sweetened condensed milk than you think you need. When frozen, paletas lose a little bit of their flavor and sweetness. *Optional: add a little vanilla extract. This will give it a bit of a yakult-like flavor, if you're into that!1/2 cup water, 1 cup heavy cream, 1 cup Mexican crema, 1 cup sweetened condensed milk, 1/4 tsp vanilla extract, 1/4 tsp salt
- Slowly sprinkle in the cellulose gum while using an electric mixer simultaneously, so the powder dissolves properly. For an ultra smooth texture, I recommend going in with an immersion blender as well.1/4 tsp cellulose gum
- Pour the mixture into a clean popsicle mold. The texture should be thick and creamy, but still pourable. Lightly tap the mold on the counter to knock any air bubbles out. Place popsicle sticks into the mold and freeze for 8 hours.
- For easy release, you can either place the entire mold into warm water for about 20 seconds, or use a popsicle stick to push down the sides to loosen.
- The paletas should be SUPER smooth and creamy! I recommend taking them all out of the popsicle mold and storing them in little popsicle baggies. It helps to keep them fresh for longer if you have a vacuum sealer too!
Notes
Instructions if using corn starch in your cream base
- Combine the heavy cream, Mexican crema, and sweetened condensed milk in a small sauce pan. When combined, turn on the heat to low. Stir and do not let it boil.
- Once it’s steaming hot, add about 1/4 cup to a small bowl with the cornstarch and mix until smooth.
- Then add it back to the saucepan and continue cooking over low heat, stirring until it thickens. Let it cool before combining it with the remaining ingredients.
How long will they last?
You can keep these in your freezer for up to 1 month if you store them properly. I recommend vacuum sealing them in a popsicle baggie. Keep in mind that the longer they stay in the freezer, the more ice crystals will form. Not necessarily a bad thing- they will still be good, just a tiny bit icy as more time passes.Nutrition information is automatically calculated, so should only be used as an approximation.
