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Honeydew Melon Ice Pops Recipe

Honeydew Melon Ice Pops
Difficulty: Easy | Total Time: | Makes: About 6 (4-ounce) ice pops

Sweet honeydew gets the star treatment in this version of a South Korean ice-pop favorite, the Melona bar. No artificial flavors here; ripe melon is blended and then drained of excess liquid to intensify the fruit flavor, before the cream and sugar are added.

Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks and insert them 1 hour into the freezing time.

What to buy: If you purchase precut honeydew, you will need about 2 1/2 pounds.

This recipe was featured as part of our 7 Ice Pops That Break the Mold.

INGREDIENTS
  • 1 (3-1/2- to 4-pound) ripe honeydew melon
  • 1/4 teaspoon fine salt
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
INSTRUCTIONS
  1. Set a fine-mesh strainer over a large bowl; set aside.
  2. Cut the melon into 1-1/2-inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes. Pour through the strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice, or reserve for another use.
  3. Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.
    Write a review | 2 Reviews
  • Honeydew Melon Ice Pops Recipe
    3

    My first popsicles made ever. Made this using a whole 4 lb melon. Color of end product similar to picture of this recipe. But flavor isn't as good as hoped. Also, not sure but maybe too much cream called out because I could feel the greasy fat on the lips when eating this. Can't remember ever eating ice cream or popsicle or whip cream and feeling this slight 'ew' sensation. Maybe somebody else can enlighten.

  • Does anyone think this would work with xylitol, or truvia, or even splenda? As a new diabetic I am desperately seeking ice creamy desserts that are free of Equal (aspartame). I thought about using agave but have now heard that it's not the low glycemic sweetener it was thought to be. Actually, any and ALL recipes good for diabetics would be met with heartfelt thanks!

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