Happy Memorial Day, everyone! I hope that you enjoyed a day off from work with family and friends in this beautiful summer day. However, I hope that you also took a moment to remember the great sacrifice that so many brave men and women have made so that we might enjoy freedom in this great nation.
I don’t know about you, but lately I have had a SERIOUS craving for popsicles. There is a “gourmet popsicle” craze sweeping the nation, and I am loving it. Until a couple weeks ago, I was terribly envious of people posting homemade delicious looking popsicles. Well, I have to be envious no more! I ordered a popsicle mold off of Amazon, and I love it! I have been pinning popsicle recipes like crazy on pinterest. This key lime pie is the first one I’ve tried, and it was amazing!
I did struggle with getting the popsicles out of the mold. I googled it, and everyone says that you’re supposed to set the container in some hot water for a few seconds, and then they should slip right out. Well, it took more than a few seconds, and when they finally did slip out, the top halves were a bit melted. But at least for this particular recipe, the graham cracker crumbs covered up the ugly parts :-).
- 1 (14 ounce) can sweetened condensed milk
- 1 cup half & half
- 3/4 cup lime juice
- 2-3 teaspoons finely grated lime zest
- pinch of fine sea salt
- 4-6 graham crackers, crushed
- Combine all ingredients except graham crackers in a bowl and whisk together until they are thoroughly combined.
- Divide amongst your popsicle molds and freeze until solid, at least 5 hours. Add your popsicle sticks at the correct time for your molds.
- Use a blender or food processor to crush the graham crackers into fine crumbs.
- When ready to serve, let the pops sit out at room temperature for a minute to let the outside just start to soften and get "tacky". Press each side of the popsicles in the cracker crumbs and enjoy!