Helado de Natilla (Sour Cream Popsicles)

Prep Time
Cook Time
Ready In

"Costa Rica has relatively boring food, but one of my instant favorites when I moved here is Natilla. It is kind of like sour cream, but kind of like crème fraiche or Mexican Crema. If I had to pick which to use in this recipe, it would be the Mexican crema. These popsicles are so, so creamy and delicious. The natilla gives it a pleasant tang, so these aren't super sweet. Mmmmmmm! The crema is usually available in grocery stores everywhere, in the dairy aisle by the Hispanic items."

Original recipe yields 6 servings


  • Serving Size: 1 (93.6 g)
  • Calories 116.8
  • Total Fat - 3.8 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 76.2 mg
  • Sodium - 91 mg
  • Total Carbohydrate - 16.1 g
  • Dietary Fiber - 0 g
  • Sugars - 15.6 g
  • Protein - 4.3 g
  • Calcium - 81.1 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a heavy-bottomed saucepan on medium heat, add the milk, sugar and vanilla and cook for several minutes until the sugar dissolves, stirring constantly.

Step 2

In a bowl, combine the natilla (or substitute), the beaten eggs, and the cornstarch. Mix well.

Step 3

Temper the egg mixture with a few spoonfuls of the hot milk, whisking so that the eggs don't cook and curdle. Pour the tempered egg mixture into the pan of warm milk, whisking constantly.

Step 4

Cook the mixture for about one minute, or until it thickens slightly. Pass the mixture through a fine mesh strainer into a bowl or large measuring cup and let cool to room temperature.

Step 5

Fill popsicle molds and freeze until they are hard. If your mold doesn't have bases with sticks, add a stick about halfway through the freezing time.

Step 6

Once they are completely frozen, you can serve by dislodging the popsicles using a wet cloth or warm water. Serve immediately.

Note: These are wonderful if you add a few diced strawberries to the mix before freezing. Strawberries and cream!!!

Tips & Variations

  • Popsicle molds