Limber de leche are delicious ice pops made with milk and cream. They originate in Puerto Rico and are enjoyed year-round on the island. This frozen treat has a similar flavor profile as flan, coquito, rice pudding, or horchata with notes of vanilla and cinnamon. If these delicious Latin + Caribbean desserts are your vibe, you’ll definitely love limber de leche!
Limber de leche is often confused with limber de crema. The main difference between them is limber de crema contains a cream-flavored syrup which makes it more yellow in color.
In Puerto Rico, limber is traditionally made in small plastic cups. Once frozen, you flip the ice pop upside down and place it back in the cup to make it easier to eat. I like adding a popsicle stick to make them easier to hold while eating. You could also use a popsicle mold to make popsicles or paletas.
What is limber?
What is a limber, anyway? Limber got its name from pilot Charles A. Lindbergh, who landed on the island in 1928. According to locals, Lindbergh was greeted with a frozen juice that later was referred to as limbers. Limber is how many in Puerto Rico pronounce the pilot’s name.
Limber comes in many different flavors. Among the most popular are coconut, passion fruit, tamarind, cherry, and peanut. I recently made a morir soñando limber which was a hit on social media!
Limber de leche ingredients:
- Condensed milk
- Evaporated milk
- Milk
- Water
- Sugar
- Vanilla extract
- Ground cinnamon
- Salt
How to make limber de leche?
To a blender, add all ingredients and mix until well combined. Skim excess foam from the top with a large spoon.
Pour mixture into plastic cups and cover the cups with lids. I like using these 5 ounce cups with lids. It’s important to cover the limber to keep its flavor fresh. Place in the freezer and freeze for about 1-2 hours. When it’s halfway frozen, place a popsicle stick in the center, (if using sticks).
Place back in the freezer and freeze for at least 6 hours or overnight. Serve with a dollop of whipped cream and a sprinkle of cinnamon on top. Enjoy!
Pro Tip:
Make creamy limber ice cubes and add them to your iced latte, cold brewed coffee, coquito, or horchata!
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Limber de Leche (Milk Ice Pops)
Equipment
- 8 plastic cups with lids 5 oz see notes for links
- popsicle sticks
- Popsicle tray optional
Ingredients
- 2 cans condensed milk 14 oz each
- 1 can evaporated milk 12 oz
- 1 cup milk
- 1 cup water
- 2 tsp vanilla extract
- 3 tbsp sugar optional
- 1 tsp ground cinnamon
- 1/8 tsp salt
- whipped cream for garnish, optional
Instructions
- To a blender, add all ingredients and mix until well combined.
- Skim excess foam from the top with a large spoon.
- Pour mixture into plastic cups and cover the cups with lids.
- Place in the freezer and freeze for about 1-2 hours. When it's halfway frozen, place a popsicle stick in the center, (if using sticks).
- Place back in the freezer and freeze for at least 6 hours or overnight. Serve with a dollop of whipped cream and a sprinkle of cinnamon on top. Enjoy!
Notes
Pro Tip:
Make creamy limber ice cubes and add them to your iced latte, cold brewed coffee, coquito, or horchata!Shop my Amazon favorites:
Check out my other sweet recipes!
Healthy Strawberry Yogurt Popsicles
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