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Triple Melon Cream Pops

Triple Melon Cream Pops

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Total Time

3 Hours 53 Mins


Serves 16 (serving size: 1 ice pop)

Perfect for parties, picnics, or anytime snacking, these sweet treats should be a staple in your summertime freezer. For visual variety, you can prepare the fruit purees all at once, and then prepare the layers in different orders. This dish makes great use of slightly overripe melon; the texture won’t be noticeable in the pops, but the extra-sweet flavor will come through. The yield may vary depending on the size of your ice-pop molds; each melon makes about 2 cups pureed mix.


  • 2 cups cubed seedless red watermelon
  • 1 tablespoon sugar
  • 6 tablespoons plain whole-milk Greek yogurt
  • 1 tablespoon lemon juice
  • 3 dashes kosher salt
  • 2 cups cubed honeydew melon
  • 2 cups cubed cantaloupe melon
  • 16 craft sticks

Nutritional Information

  • Calories 30
  • Fat 0.6g
  • Satfat 0.4g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 1g
  • Carbohydrate 6g
  • Fiber 0.0g
  • Cholesterol 1mg
  • Iron 0.0mg
  • Sodium 31mg
  • Calcium 9mg
  • Sugars 5g
  • Est. added sugars 1g

How to Make It

Step 1

Process watermelon, 1 teaspoon sugar, 2 tablespoons yogurt, 1 teaspoon juice, and 1 dash salt in a blender until smooth. Pour into a pitcher; rinse blender. Repeat with honeydew; the same amounts of sugar, yogurt, juice, and salt; and a separate pitcher. Repeat with cantaloupe; remaining sugar, yogurt, juice, and salt; and a third pitcher.

Step 2

Fill bottom third of 16 ice-pop molds with watermelon mixture. Freeze 2 hours or until solid. Fill middle third of molds with honeydew mixture. Freeze 1 hour or until surface is frozen. Insert craft sticks in molds through honeydew layer; freeze 1 hour or until solid. Fill top third with cantaloupe mixture. Freeze until solid.

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