Kids will love making their own cute and healthy treats with this watermelon ice pops recipe.
WATERMELON ICE POPS RECIPE
The weather is finally starting to warm up here in Western Washington, which means that the moms…ahem…I mean…kids are starting to crave cold sweet treats.
We try to keep away from daily ice cream because of all the fat and sugar, but that doesn’t mean we do without frozen treats.
This watermelon ice pops recipe is perfect – full of natural sweetness from the fruit, but low on unhealthy fats – and ready to go in just a few hours. Best of all, your kids will love helping to make these watermelon ice pops!
WATERMELON ICE POPS RECIPE SUPPLIES
WATERMELON ICE POPS RECIPE TUTORIAL
These ice pops start with a great creamy filling. You have some options here. Greek yogurt works well, or try coconut cream if you are dairy-free (or just like the flavor of coconut!).
COCONUT CREAM FILLING
You can buy canned coconut cream at the grocery store, or just scoop it off the top of a can of coconut and add in coconut water, one teaspoon at a time, until it is a stirrable consistency. Add in a tablespoon of maple syrup to sweeten the filling a bit, then stir that up until it is smooth.
CHOOSING YOUR WATERMELON
Next up, the watermelon! I love watermelon, and a ripe watermelon never fails to make me think of summer.
To tell if a watermelon is ripe, look for these signs. First, the melon should be fairly heavy when you pick it up. It will make a hollow knocking sound if you tap on the rind.
Finally, there should be a spot on one side of the melon where it rested on the ground. That “field spot” should be yellowish, not white (indicating that the melon isn’t ripe yet).
Once you’ve chosen a ripe seedless watermelon, it’s time to slice it into rounds! These should be slightly thinner than the height of your cookie cutters.
MAKING THE WATERMELON ICE POPS
Then, it’s time to cut your stars. Use a large cutter first, then take a smaller cutter to cut a hole into the middle for the cream filling. We chose stars because the Independence Day is just around the corner – but feel free to use whatever shape cutters you want.
You could use large and small hearts and raspberries to make Valentine’s Day pops, use circle cookie cutters, or whatever else your kids love. Just keep in mind that the simpler the shape, the easier it will be to cut.
Place your watermelon stars onto a baking sheet covered with parchment paper.
Then, carefully push lollipop sticks into the stars, passing through the central hole into the point of the star on the other side. This will keep the ice pops securely on the sticks while your kids munch on them.
Carefully fill the holes with the cream filling you made earlier, making sure to fill the points of the little stars and get it all around the stick.
Place a blueberry (fresh or frozen) into the middle of the cream, and take your watermelon ice pops to the freezer.
The ice pops will need to freeze for at least an hour, before you bring them out for the best part – eating them!
If you make watermelon ice pops, we’d love to see them! Share a photo on our Facebook page so we can all admire your handiwork.
Kids will love making their own cute and healthy treats with this watermelon ice pops recipe! Prep time includes an hour of freezing. Feel free to change up the shape you make these in, you just need a smaller and larger size.
- 1 ripe seedless watermelon
- 1 cup Greek yogurt or coconut cream
- 1 tbsp maple syrup
- fresh or frozen blueberries
Combine Greek yogurt or coconut cream with maple syrup; stir until smooth.
Slice watermelon into rounds.
Use large star cutter to cut watermelon, then remove centers of watermelon stars with smaller star cutter. Snack on the little stars while you wait for your pops to freeze.
Carefully thread each star onto a skewer.
Fill centers of stars with cream filling.
Place a blueberry in the center of each star.
Freeze for at least one hour before enjoying.
RED WHITE AND BLUE FRUIT SALAD
If you’re here looking for healthy 4th of July treats, try this simple red white and blue fruit salad!
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.