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upside down creamy lemon popsicles

Creamy lemon popsicles

  • Author: Amélie
  • Prep Time: 1 hour 15 minutes
  • chilling and freezing: 8 hours
  • Cook Time: 25 minutes
  • Total Time: 9 hour 40 minutes
  • Yield: 8 popsicles 1x
  • Category: Dessert
  • Method: Ice cream maker
  • Cuisine: British


These creamy lemon popsicles are made with sherbet and candied lemon peels mixed in for extra pizzazz. Served alongside slices of sweet summer fruits, it’s a perfect light treat! 



For the candied lemon peels:

  • 2 lemons

  • 100g granulated sugar (½ cup) + 1 tbsp to sprinkle 

  • 200ml water (¾ cup+ 1 tbsp)

For the lemon sherbet:

  • 240ml whole milk (1 cup)

  • 135g granulated sugar (⅔ cup)

  • 100ml of freshly squeezed lemon juice (about 2 big lemons) (around ⅓ cup +1  tbsp)

  • 1 tbsp cornstarch

  • 240g heavy cream (1 cup)

  • 2 tsp yellow food coloring

  • 1 tbsp vodka


Keep in mind that the ice cream maker bowl needs to be placed in the freezer for at least 24 hours before using it to churn the ice cream.


For the candied lemon peels:

candied lemon peels instructions

  1. Cook the lemon peels. Wash the lemons and with a peeler, delicately peel the zest. Try to avoid peeling the white pith as much as possible, as it’s bitter. Put the sugar and water in a medium-sized heavy-based pan over medium heat. Gently bring to a boil and stir from time to time to dissolve the sugar. When the water is boiling put the lemon peels, lower the heat and cook for 12 min. The peels are ready once they become almost translucent.


  2. Dry them out. Take them out of the pan with a slotted spoon or a fork and place them on a baking tray lined with baking parchment. Let them cool down and dry completely for a few hours. Then cut them into small pieces with a sharp knife. Sprinkle the granulated sugar on top of the chopped candied lemon peels and mix. It should prevent them from sticking to one another.


For the lemon sherbet:

lemon sherbet recipe

  1. Make the lemon sherbet. Put the sugar and milk in a medium-sized heavy-based pan over low heat. Cook for 3 to 5 min or until the sugar has completely dissolved, stirring from time to time. Pour the milk mixture into a mixing bowl and let cool down completely. Dilute the cornstarch in the lemon juice in a small bowl and mix well. Pour this into the mixing bowl and whisk well. 


  2. Whip the cream. With a hand mixer, whisk the cream until you reach the soft peaks stage. It helps to put the bowl in which you will whisk the cream for 30 min in the freezer beforehand. Delicately fold the whipped cream little by little into the milk mixture.


  3. Chill and churn. When everything is combined, cover tightly with plastic wrap, pressing it directly onto the surface of the lemon sherbet ‘custard’. Refrigerate for 4 hours or overnight. After chilling, add the food coloring and vodka and whisk the custard until smooth. I find pale yellow prettier but if you prefer a brighter yellow, feel free to add more coloring. Scrape the custard into your ice cream maker. Churn according to the manufacturer’s instructions. Near the end add the candied lemon peels* cut into small pieces.

  4. Fill the mold. Fill the popsicle mold almost to the top with the lemon sherbet. Do not overfill them or they will overflow thus making it harder to extract the popsicles. Press the sticks deep inside the molds. The deeper they are, the easier it will be to take out the popsicles. Freeze for 4 hours or overnight.


*The day I took the photos I forgot to add the peels at this stage, which is why I sprinkled them on top (as you can see in the photos).


  • Serving Size: 1
  • Calories: 246

Keywords: easy summer desserts, healthy summer desserts, light summer desserts, homemade sherbet