Creamy Lemon-Lime Popsicles with 3 Ingredients

Is school officially out for the summer where you live? We’re nearly there. We have a few standardized tests to wrap up and then it’s a welcome break—days of hazy, lazy (or at least aspirational) summer fun. My kids can taste that freedom already.

With temperatures rising, it’s harder than ever to keep little ones focused at the school table. Lately I’ve been offering popsicles as an incentive for finishing homework and tests. There’s nothing like a chilled, fruity treat to distract from rows of tiny bubbles that must be filled in perfectly. Popsicles have become our little end-of-year relief.

As a quick aside: have you ever wondered whether the person who designed standardized test forms also designed some of the more notorious ballot layouts? But I digress.

The popsicles I’m sharing here are the top favorite in our house. Brightly lemony and limey, they’re surprisingly creamy—almost like ice cream instead of a typical ice pop. The secret to that silky texture is coconut milk paired with lemon-lime curd. There’s no dairy cream in these; coconut milk gives them richness without an overpowering coconut flavor. Instead it provides a velvety mouthfeel that freezes beautifully.

The lemon-lime curd delivers the citrus punch, and I like to add a splash of fresh lemon juice for an extra zing. If you prefer a vegan version, simply substitute a vegan lemon or lemon-lime curd; that swaps out the traditional curd that contains eggs and butter.

If you’re skeptical that something so simple could be so good, here’s a quick endorsement: my husband rarely doles out enthusiastic praise, but after one bite he asked if I’d invented them. When I said yes, he insisted I share the recipe immediately—so here it is.

One batch yields quite a few popsicles, but feel free to double or triple the recipe so you have them on hand. The only limits are mold quantity, freezer space, and how many you’ll consume. For large gatherings, use small disposable cups and short wooden sticks to make serving easy.

In the spirit of summer and an impending milestone reunion year that ends in a zero (mild panic!), I’ll sign off with: stay cool and enjoy these creamy, bright treats. They’re quick to make and impressive to serve.

Creamy Lemon Lime Popsicles (Three Ingredients)

Rebecca Lindamood

These lemony, limey, three-ingredient popsicles are so creamy they almost eat like ice cream. They’re perfect for hot days and can be made vegan by using a vegan lemon curd in place of traditional lemon-lime curd.

Ingredients

1 can 13.5 ounces, approximately full-fat, unsweetened Coconut Milk
1 cup Lemon Lime Curd
1 tablespoon lemon or lime juice

Instructions

Combine all ingredients in a blender and blend on high until smooth, about 15 seconds. If you don’t have a blender, whisk vigorously in a large bowl until smooth. Pour the mixture into popsicle molds, insert sticks or handles, and freeze for about 6 hours or until solid. These are best eaten within a month of making.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and your preferred calculator.