Watermelon Ice Pops Recipes

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WATERMELON ICE POPS



Watermelon Ice Pops image

Provided by Food Network

Time 4h30m

Yield 12 to 16 ice pops

Number Of Ingredients 2

1 large seedless watermelon
4 cups tequila

Steps:

  • Slice 2 thick pieces (discs) of watermelon from the middle of the fruit and remove the rind from both pieces. Cut each into 6 to 8 slices (wedges), depending on the size of the watermelon.
  • Pour the tequila into a large bowl and soak the watermelon slices in the alcohol for 15 minutes, making sure each slice is completely submerged. One by one, slide an ice-pop stick at least halfway into each slice.
  • Spread the slices on a parchment-lined baking sheet so they aren't touching. Freeze until completely frozen, 3 to 4 hours.

WATERMELON ICE POPS



Watermelon Ice Pops image

Cool and refreshing, with no artificial colors or flavors! If you don't have ice pop molds, you can use paper cups and wooden sticks.

Provided by Mama Alanna

Categories     Desserts     Frozen Dessert Recipes     Popsicle Recipes

Time 2h10m

Yield 6

Number Of Ingredients 5

1 ½ cups watermelon, seeded and diced
½ cup water
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon white sugar

Steps:

  • Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
  • Run hot water over ice pop molds for a few seconds to unmold.

Nutrition Facts : Calories 30.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 7.4 g

LAYERED WATERMELON ICE POPS



Layered Watermelon Ice Pops image

Nothing says summer quite like slices of watermelon and frozen ice pops, so put the two together for a summery, layered treat. When avocado is sweetened and pureed, it freezes up just like ice cream, making it the perfect ingredient for the green watermelon rind layer.

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 frozen pops

Number Of Ingredients 6

3 cups seedless watermelon, cubed and chilled
1/2 cup superfine sugar
2 tablespoons mini chocolate chips
1/4 cup coconut milk
1 ripe avocado, diced
Juice of 1 lime

Steps:

  • Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
  • Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
  • Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
  • After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
  • Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
  • Let sit at room temperature for about 5 minutes before unmolding.

Nutrition Facts : Calories 173, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 10 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams

WATERMELON POPSICLES



Watermelon Popsicles image

You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking.

Provided by Mark Bittman

Categories     easy, dessert

Time 15m

Number Of Ingredients 3

1 pound watermelon
2 tablespoons sugar
2 tablespoons lime juice

Steps:

  • Cut the watermelon into small chunks (discarding the rind), and put them in a blender with the sugar and lime juice. Process until smooth, adding enough water (or fruit juice) so that the mixture liquefies. Pour into popsicle molds, and freeze.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 27 grams

WATERMELON POPS



Watermelon Pops image

Nothing's better on a hot day than homemade watermelon ice pops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h

Number Of Ingredients 2

6 cups cubed seedless watermelon (from about 4 1/2 pounds of watermelon), rind removed
1 to 4 tablespoons sugar (optional)

Steps:

  • Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.

Nutrition Facts : Calories 23 g

WATERMELON MANGO ICE POPS



Watermelon Mango Ice Pops image

This is a recipe that I came up with for a fun summer treat for my kids! You could add sugar or honey to this to make it sweeter.

Provided by ginadewitt

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h15m

Yield 6

Number Of Ingredients 4

2 cups cubed seeded watermelon
1 cup mango chunks
½ cup raspberries
1 tablespoon lemon juice

Steps:

  • Blend watermelon, mango chunks, raspberries, and lemon juice in a blender until smooth; pour into ice pop molds and insert handles or sticks.
  • Freeze until firm, at least 4 hours.

Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 1.1 mg, Sugar 7.8 g

WATERMELON-LEMONADE ICE POPS



Watermelon-Lemonade Ice Pops image

Categories     Citrus     Fruit     Dessert     Freeze/Chill     Lemon     Watermelon     Summer     Vegan     Bon Appétit

Yield Makes 8

Number Of Ingredients 4

2 cups (packed) finely chopped seeded watermelon
3/4 cup frozen lemonade concentrate (half of 12-ounce can), thawed
3 tablespoons sugar
Pinch of salt

Steps:

  • Combine all ingredients in processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

WATERMELON-BLUEBERRY ICE POPS



Watermelon-Blueberry Ice Pops image

These pops are made by floating whole blueberries in watermelon puree, and then freezing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 5

5 cups diced (about 2 pounds) seedless watermelon
2/3 cup sugar
1/4 cup freshly squeezed lemon juice
2 tablespoons light corn syrup
1 cup blueberries

Steps:

  • Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
  • Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.

WATERMELON ICE POPS



Watermelon Ice Pops image

Buying a watermelon so often leads to leftover melon. Here's a delicious way to make use of this largesse. Buy 5-oz (150 g) paper "bath cups"-they make great moulds for ice pops, as the paper just peels away. Gelatin helps keep drips at bay and also adds to smoothness. From LCBO Food & Drink Magazine. Time to prepare does not include time to freeze. Watermelon is thought to have originated in southern Africa, where it is found growing wild, because it reaches maximum genetic diversity there, resulting in sweet, bland and bitter forms.

Provided by Dreamer in Ontario

Categories     Dessert

Time 17m

Yield 16 pops

Number Of Ingredients 5

1 tablespoon gelatin (1/4 oz or 7 g packet)
1/4 cup boiling water
1/2 seedless watermelon
1/2 cup granulated sugar
1 tablespoon fresh lemon juice or 1 tablespoon lime juice

Steps:

  • Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
  • Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half.
  • Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
  • Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into cups or moulds and insert sticks or plastic spoons.
  • Freeze several hours until frozen.
  • Store sealed in freezer-weight plastic bag for up to 2 weeks.

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