Dulce de limón Ice Pops
Sweet Cannela
Sweet Cannela
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  • 100 gr (3.5 oz) graham cookies (I used Maria cookies)
  • use
  • ¼ teaspoon ground cinnamon 1 tablespoon unsalted butter, melted 1 can (378 gr) evaporated milk 1 can (397 gr) condensed milk
  • ½ cup water
  • ½ cup freshly squeezed lime juice
  • 14 plastic cups on a small baking sheet. Add the graham cookies to a blender or a food processor, and blend until fine crumbs. Transfer to a small bowl and whisk the cinnamon. Add the melted butter and with a fork whisk very well. Reserve. Blend the evaporated milk, condensed milk, water and lime juice, until well combined. Placed about a tablespoon of the crumb mixture into the bottom of each cup and press well. (If desired, you can fill the cups with the milk mixture first and then add the cookie crumbs). Divide the milk and lime mixture evenly among the plastic cups. Place the baking sheet in the freeze, and freeze for 2 hours When the milk mixture is slightly frozen, insert a craft stick into the center of each cup; it has to stand up straight. If it falls, let freeze for a little longer. When ready to serve, gently pull each ice pop. Enjoy!
  • plastic cups
  • 70 ml (2.4 oz) capacity.



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