Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

Based on a recipe from dallasnews.com featuring the fun new book Paletas, a book of recipes for Mexican ice pops by Fany Gerson. Recipe originally published in The Dallas Morning News on August. 17, 2011.

Ingredients Nutrition

Directions

  1. Place the sweetened condensed milk, half-and-half, juice, zest and salt in a bowl and whisk until thoroughly combined.
  2. If using conventional molds, divide the mixture among the molds, snap on the lid and freeze until solid, about 8 hours.
  3. If using small paper cups, freeze until pops are beginning to set (1-1/2 to 2 hours), then insert the sticks and freeze until solid, about 8 hours.
  4. If using an instant ice pop maker, follow the manufacturer’s instructions.
  5. To serve as Mexican Lemon or Lime Pie Paletas, remove from molds and press or roll pops into finely crushed graham cracker crumbs spread on a plate!
  6. Serve immediately before they melt!