This Zesty, No-Bake Dessert Is Tangy, Creamy, and Completely Irresistible

Rising up in Ohio, I by no means had the great fortune to strive a boli―a big Mexican ice pop encased in a transparent plastic bag—after I was a child. For me, chilly treats got here in a pint on the grocery retailer or from a Dairy Queen. However for my accomplice, who’s Mexican, Dairy Queen and related quick meals chains that peddled frozen desserts had been one thing particular. When he would ask for American soft-serve, his mother and father gave him a boli: a small let-down on the time, however now a nostalgic reminder of his childhood.

The place we now reside in steamy Mazatlán, Sinaloa, frozen treats are plentiful: there’s conventional nieve de garrafa, hand-churned ice lotions and sorbets with flavors like leche quemada (cooked milk), passionfruit, and candy corn; paletas (popsicles); and bolis, creamy milk- or fruity water-based ice pops frozen inside neat plastic baggage. This recipe is for certainly one of my favourite milk bolis (often known as bolis de leche), key lime pie. It’s tangy, creamy, and candy, and tastes similar to the basic pie. 

Making the bolis is comparatively simple: I course of entire milk, sweetened condensed milk, cream cheese, and sugar in a blender. The condensed milk helps produce that basic key lime pie taste, whereas the addition of  entire milk and cream cheese will increase the milk fats content material of the combination, which inhibits the formation of ice crystals and retains the feel easy and gentle. For the limes, I examined with each key limes and Persian limes and located that, by way of taste, they are not that completely different. My speculation is that the frozen boli is so chilly that the slight taste distinction and the variation in acidity is not that noticeable. I recommend you employ no matter is out there to you that’s of excellent high quality. Simply make certain to dial again the quantity of zest in the event you’re utilizing Persian limes in order that it doesn’t overwhelm the opposite flavors. 

One of the crucial alluring elements of bolis is the thought and creativity that some folks put into the expertise of consuming them. For ones flavored with jocote (a small, acidic fruit with a plum-like taste, typically often called ciruela), you may discover a stone with a few of the tart fruit nonetheless hooked up on the backside of your boli, good for chasing the sweetness. A mango boli could have a swirl of spicy crimson chamoy sauce that you would be able to combine with the fruit or take pleasure in as a burst of depth on the finish. Then, there are milk bolis that reveal items of cookies or Gansitos, a chocolate-dipped snack cake, as you eat them.

For this recipe, I attempted to include some fascinating textural parts. My early makes an attempt to include small segments of key lime or candied lime slices fell flat: the previous had been too intense and the latter had been too giant and difficult to chew. As a substitute, I settled on incorporating galletas Marías (crisp vanilla cookies that may be present in Latin markets), damaged into numerous sizes, and lime zest. To get the cookie’s taste into the boli, I mix a number of cookies on the finish, together with the zest. Then, for bigger cookie chunks and extra texture, I like so as to add damaged up galletas Marías immediately to every boli bag. The result’s an ice cream-like deal with with pockets of tender, cream-soaked cookies.

When it’s time to freeze the bolis, you’ll want plastic boli baggage. Looking for “boli baggage” or “ice pop baggage” will flip up various choices you possibly can order on-line, nevertheless it’s value checking your native Latin grocery store first. I used 2 3/4- by 10-inch baggage, which is a typical boli dimension. After you have the baggage, then comes the difficult half: getting the viscous combination right into a flimsy plastic bag. The strategy that works greatest for me is to prop the boli bag up in a cup, maintain the mouth of the bag open with one hand, and really slowly pour within the combination with the opposite hand. The bag will settle and transfer barely because it fills up, and pouring slowly means you possibly can cease the circulate if the bag falls over or closes iin on itself. Fill every bag up about midway, then gently mush the underside of the bag round in order that the bigger cookie chunks incorporate into the combination and aren’t left dry on the backside, pinch the bag shut on the fill stage to get the air out, and tie a fast overhand knot to seal it off.

As soon as your bolis are frozen, chew or minimize off a nook of a boli bag and dig in. You may need to softly chew by way of the bag to extract the primary bits of the boli, however because it softens, you can begin to squeeze it out of the bag. Should you’re new to bolis, it’s going to take slightly experimentation, however you may determine it out.

August 2022

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