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This easy lemon popsicle recipe makes sweet, tart, creamy pops with just three ingredients: fresh lemon, sugar, and plant milk. They’re dairy-free, ready to freeze in 5 minutes, and perfect for hot summer days. Love a citrus treat? Try my lime popsicles too.
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There’s nothing like a glass of lemonade on a warm summer day, except maybe these homemade lemon ice pops (or ice lollies, if you’re in the UK). Fresh lemon juice means no artificial colors, sweeteners, or flavors like you’d find in powdered mixes, and one easy swap turns them into frozen lemonade pops. This recipe was originally developed by Honor Fabun.
Quick Glance
- Recipe Name: Creamy Lemon Popsicles
- Why You’ll Love It: Three ingredients, dairy-free, and naturally lemony.
- Time and Difficulty: 5 minutes to make, 6 to 8 hours to freeze, easy.
- Method: Whisk, pour into molds, and freeze.
- Texture and Flavor: Creamy, sweet, and tart.
- Quick Tip: Use Meyer lemons if you can find them. They’re naturally sweeter.
What Makes These Creamy Lemon Popsicles So Good
Just 3 ingredients: Lemon, sugar, and plant milk.
Dairy-free and creamy: No yogurt or condensed milk needed.
Real lemon flavor: Fresh juice and zest, no powdered mix.
Two versions in one: Use water instead of milk for lemonade pops.
If you love lemon, try my basil lemonade, fresh strawberry lemonade, cucumber lemonade, or this lemon dressing for salads. For more frozen treats, check out my easy strawberry popsicles, chocolate peanut butter protein popsicles, healthy watermelon popsicles, and banana popsicles.
The Ingredients
Refer to the recipe card for exact quantities.
- Lemon: Fresh Meyer lemons are my favorite because they’re naturally sweeter, but any fresh lemon works. Bottled juice works in a pinch, but it’s more tart.
- Sugar: Regular granulated sugar, or agave to taste if you avoid refined sweeteners.
- Plant-based milk: Any kind works. More on choosing one below.
Best Plant Milk for Creamy Popsicles
I recommend soy milk or homemade cashew milk, but any plant milk works. For extra protein, swap the milk for a 12-ounce bottle of vanilla protein shake, like this Ripple vanilla option I’ve enjoyed. For the creamiest pops of all, use a dairy-free yogurt instead.
How to Make Lemonade Popsicles
For a classic lemonade-style pop, use cold water or sparkling water instead of the plant milk. Everything else stays the same. To dissolve the sugar faster, stir it into a little hot water first.
Recipe Add-Ins
- Fresh herbs: Mint, basil, thyme, or rosemary. Blend them in, or let them steep in the mixture for an hour and then remove them.
- Fruit: Berries, chopped mango, or fruit compote for texture and flavor. Love berries in your frozen treats? Try my 5-minute berry tofu ice cream, too.
- Chia seeds: One Tablespoon adds texture and a nutrient boost.
How to Make Lemon Popsicles
Step 1: Zest and juice. Zest the lemon, then juice it.
Step 2: Add the milk. Stir in the plant milk.
Step 3:Fill the molds. Pour the mixture into ice pop molds, using a funnel or pitcher to avoid a mess. Leave about ½ inch of space at the top.
Step 4: Freeze. Freeze for 6 to 8 hours, until completely set.
PRO TIP: If your molds don’t come with sticks, cover the top with foil and push the sticks through it. The foil holds them upright while they freeze.
Storage Instructions
- Keep the pops in their molds until you’re ready to eat them.
- For longer storage, wrap each one in parchment paper and store them in a zip-top or Stasher bag in the freezer for up to 2 months.
- The molds in the photos are these green molds, and I use these popsicle sticks.
Lemon Popsicle FAQs
Yes. Silicone muffin liners, an extra-large ice cube tray, or disposable cups all work. Cover the top with foil and push a stick through while they freeze. You can also line a loaf pan with plastic wrap, cover it with foil, push in sticks evenly spaced, then slice the frozen block into pops.
About 6 to 8 hours, until they’re completely solid. Making them the night before is the easiest way to plan ahead.
More Lemon Recipes to Consider….
Vegan Desserts
Easy Vegan Lemon Cupcakes
Vegan Desserts
Vegan Lemon Blueberry Scones
Vegan Lunches
Lemon Dressing
Vegan Desserts
Lemon Blueberry Cookies
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Easy Lemon Popsicles
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Video
Ingredients
- Juice and zest of 1 lemon
- ⅓ to ½ cup granulated sugar, or agave to taste (67 to 100 g)
- 1 ½ cups plant-based milk (360 ml)
Instructions
- In a medium bowl, whisk together the sugar, lemon juice, and lemon zest until well-combined.
- Stir in the plant milk.
- Pour into ice pop molds, leaving about ½ inch of space at the top, and freeze for 6 to 8 hours, until solid.
Notes
-
- Less mess: Use a funnel or pitcher to fill the molds.
- Dissolve the sugar faster: Stir it into a little hot plant milk, or hot water for lemonade pops.
- More protein: Swap the milk for a 12-ounce vanilla protein shake, like Ripple vanilla.
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The best popsicles!
Super refreshing!
Incredibly refreshing and sweet!
These are perfect for this hot hot Florida Summer! Lol
They’ll definitely cool you down!
I need to get better popsicle molds for these delicious pops. Omg, the lemon flavor just knocks your socks off! LOVE!
They’re the best!
Perfect summer refreshment!
Definitely! So sweet and cooling!
Love a good summer pop recipe!
So refreshing!
These are so fun and perfect for the summer!
My kind of summer treat!
super tasty and kid friendly creamy lemon ice pops are the best
Great kid-friendly ice-pops recipe, thanks!
Thank you for a beautiful, refreshing recipe for summer! Love how easy this is!
Definitely a great one to whip out with the heat!
Easy enough for the kids to make and delicious!
Easy and delicious!
Easy delicious and fun! The perfect treat for summer!