Creamy Lime Paletas (Lime Creamsicles)
These creamy lime paletas (popsicles) are SO GOOD! They taste just like a Brazilian lemonade and are easy to make, using simple ingredients!
Servings: 10 paletas
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 very pourable. If it's not pourable, it's too thick and might have a gummy mouthfeel. 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.