If you were as obsessed with the viral chocolate coated frozen treat trend as I was, then you already know how amazing my s’mores ice pops turned out. But after mastering that flavor, my brain immediately started brainstorming what other desserts I could transform next. Naturally, lemon meringue pie was at the absolute top of my list because that bright, zesty flavor profile is elite when the weather gets warm.
I am a massive fan of making a lightened up, super easy homemade ice cream using just Greek yogurt and Cool Whip. It creates the most perfect light texture while still giving you a creamy, rich taste that feels totally indulgent. To really capture that classic pie vibe, I threw in crushed Nilla wafers to mimic a buttery pie crust and used a sweet white chocolate shell to coat the outside. They are incredibly simple to make ahead of time so you can grab a refreshing treat whenever the craving strikes.
How to Make Lemon Meringue Ice Cream Pops
The secret to getting that perfect viral candy shell coating is all about using the right freezer pop bags. You can grab the exact popsicle bags I use on Amazon here. They make the whole process completely mess free and give you that beautiful, professional look.
To start, you will drop your white chocolate chips right into the bottom of each bag. Melt them by sitting the bags in a mug of boiling water, and then use a chopstick or a dull knife to spread that melted sweetness up the sides. While the chocolate sets, you just whip up your quick ice cream base by folding your key lime pie Greek yogurt together with the reduced fat Cool Whip. Stir in those crunchy crushed Nilla wafers, pipe the mixture into your prepared bags, and pop them in the freezer until solid. It is truly that simple.
Tips and Best Practices for the Perfect Frozen Pops
Work quickly with your white chocolate: Once your white chocolate is melted in the hot water mug, spread it immediately. White chocolate can harden up a bit faster than standard milk or dark chocolate, so you want to coat the interior of the bags while it is perfectly smooth.
Don’t skip the piping bag: Trying to spoon a thick yogurt and Cool Whip mixture down a narrow popsicle bag is a recipe for disaster. Transferring your filling into a gallon size Ziploc bag with the corner snipped off or a proper piping bag makes assembly an absolute breeze.
Leave a little room at the top: When you are piping your lemon meringue filling into the bags, make sure to leave about a half inch of space at the top before sealing. Liquid expands as it freezes, and this ensures your zip tops stay securely locked.
People Also Ask (FAQs)
Do I need an ice cream maker for this recipe? Not at all. The beautiful thing about combining Greek yogurt and Cool Whip is that it naturally creates a soft, scoopable, and creamy consistency without needing any churning or fancy kitchen gadgets.
Can I use regular lemon Greek yogurt instead of key lime pie yogurt? You definitely can. I love using the key lime pie Greek yogurt because it adds a sweet, slightly baked pie crust flavor note that pairs beautifully with the lemon meringue theme, but a traditional light lemon Greek yogurt will work perfectly too.
How long do these take to freeze completely? Because they are portioned into individual popsicle sleeves, they freeze relatively fast. They should be completely solid and ready to enjoy in about three to four hours.
Looking for more easy, lightened up frozen treats? Check out these favorites:
- Healthy S’mores Ice Cream Pops
- Light Key Lime Pie Ice Cream
- Strawberry Cheesecake Ice Cream Sandwiches
- Healthy Pumpkin Pie Ice Cream Bites
- Easy Healthy Key Lime Pie Ice Cream Pops (No-Churn)
Healthy Lemon Meringue Ice Cream Pops
Equipment
- Mixing Bowl
- Piping Bag
- Popsicle Bags
Ingredients
- 2 5.3 oz light key lime pie greek yogurt cups
- 2 cups reduced fat cool whip
- 1/2 cup crushed Nilla wafers
- 6 tbsp white chocolate chips
Instructions
- Add one and a half tablespoons of white chocolate chips into the bottom of each freezer pop bag. Carefully place the bottom of the bags into a mug filled with boiling hot water for about one to two minutes until the white chocolate is completely melted.
- Use the back of a dull knife or a chopstick to gently spread the melted white chocolate up the sides of the bag until the interior is evenly coated.
- In a medium mixing bowl, combine the light key lime pie Greek yogurts and the reduced fat Cool Whip, stirring until smooth. Gently fold the crushed Nilla wafer pieces into the yogurt mixture until evenly distributed.
- Transfer the lemon meringue mixture into a piping bag or a large plastic bag with the corner snipped off for clean assembly.
- Carefully pipe the filling into each white chocolate coated bag, splitting between the 4 pops. It helps to blow into the bag before you start piping to open it up fully, and you may need to massage the yogurt mixture down to the bottom to fill your bags evenly.
- Seal the zip tops of the bags securely and place them flat in the freezer.
- Freeze the pops for ~four hours or until completely solid, then slide them out of the bags and enjoy.
