• Cool it down!

    This week Instagram gives praise to summers favorite frozen treat, the ICE POP! What better way to turn our internal temperature down than with the tangy flavor of refreshing lime coupled with this childhood classic – the graham cracker. Evan Kalman from It’s Just Chicken has taken my personal favorite warm weather dessert, Key Lime Pie, and transformed it into heaven on a stick.  Swoon this Key Lime Paleta all summer long!

Key Lime Paletas

Evan Kalman

  • Ingredients

    • Makes about 8 3-ounce paletas:

      6 oz (3/4 cup) Key lime juice – from approximately 20 Key limes or 6
      regular limes
      1 tablespoon Key lime zest
      14 oz can (1 3/4 cup) sweetened condensed milk
      8 oz (1 cup) plain Greek yogurt
      Pinch of salt
      2 or 3 cups crushed graham crackers

  • The Prep

      • Zest limes until you have about 1 tablespoon and add it to a
        medium-sized bowl. In a small measuring cup, juice enough limes until
        you have 3/4 cup of fresh lime juice. Add it to the bowl with the
        zest. Whisk in the sweetened condensed milk, Greek yogurt, and a pinch
        of salt. Whisk again to combine.
      • Divide the mixture among the ice-pop molds filling almost to the top
        and insert a stick into each. Transfer to the freezer and freeze until
        solid, about 5 hours.
      • While the paletas are freezing, prepare the crushed graham crackers by
        pulsing in the bowl of a food processor until they look like coarse
        sand. Set aside in an air-tight container until the paletas are ready.
      • To serve, pour the crushed graham crackers onto a plate. Dip each
        ice-pop mold in warm water for about 10 seconds to unmold. Press each
        side into the crushed graham crackers making sure to coat completely.

Even Kalman


  • PROFESSION : Full-time Change Management Consultant and part-time food blogger.

    PHILOSOPHY ON FOOD? If you understand WHAT you’re cooking everything else will fall into place.


    ESSENTIAL KITCHEN TOOL? A big, sharp knife.

    THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Fish sauce, tahini, and chilies.

    SOUNDTRACT IN YOUR KITCHEN? I usually stream NPR or XPN radio.

    MIDNIGHT SNACK? Really bad for you cereal that has buzzwords like “frosted” or “choco-blasted”.

    QUIRKY FOOD HABITS? I love blueberries. So much so that I’ve been known to eat an entire pint by the handful right from the carton.

    I CAN NEVER RESIST? French fries.

    THE RECIPE YOU ARE KNOWN FOR? French macarons.

    MOST SWOON-WORTHY RESTAURANT? Sushi Nakazawa in the West Village. Best sushi I’ve ever had.

    THEY SAY YOU ARE WHAT YOU EAT –  WHAT ARE YOU? A locally sourced steak.

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