Your kids will adore these charming Watermelon Ice Pops — made with a handful of simple ingredients and mini chocolate chips to mimic seeds.
Hello! If you’ve missed new recipes and pretty food photos, you’re in the right place. Life gets busy — weddings, trips, and everyday obligations often slow things down — but I’m refreshing the blog and will be sharing a newly redesigned site very soon. In the meantime I wanted to bring back one of my favorite summer treats.
With summer on the way, it’s time for pool parties, barbecues, beach days, and easy, refreshing snacks. Fresh watermelon is one of my top picks for hot weather: it’s hydrating, low in calories, and naturally sweet. Turning it into popsicles is a fun way to enjoy the flavor on a stick. No specialty popsicle molds are required — just disposable paper cups and wooden sticks work great. Kids will love helping make them, and adults will love how simple and satisfying they are.
These pops get their green “rind” from lime sherbet and their tiny “seeds” from mini chocolate chips. They come together easily and are a smart, lower-calorie option for a sweet treat — about 78 calories per pop. For an adult twist, you can optionally add a splash of vodka to the puree for boozy popsicles (if serving to guests of legal drinking age). Otherwise, keep them kid-friendly and delicious as is.
These are perfect to keep in the freezer for a quick, refreshing snack anytime you want something sweet without overindulging. Below you’ll find the full ingredient list, simple step-by-step instructions, and a few helpful tips for the best results.
Thank you for your patience while the blog gets its makeover. Expect new recipes and the refreshed site soon. For now, enjoy these adorable and refreshing watermelon ice pops — a simple, seasonal treat that’s fun to make and perfect for summer.
Watermelon Ice Pops
10 mins
2 hrs
2 hrs 10 mins
12
Ingredients
-
5
cups
seedless watermelon pulp -
1/2
cup
sugar -
1/4
cup
mini chocolate chips -
1
pint
lime sherbet
softened
Instructions
- Puree the watermelon and sugar in batches in a blender or food processor until smooth. Strain the puree into a medium bowl to remove any remaining pulp for a cleaner texture. Cover and place the bowl in the freezer until the puree is slightly slushy but not frozen solid, about 2 to 3 hours. Remove and stir well, then fold in the mini chocolate chips so they resemble watermelon seeds.
- Line a shallow baking pan with twelve 5-ounce disposable cups. Spoon the watermelon mixture into each cup, leaving about 1/2 inch of space from the rim for the sherbet topping. Return the pan to the freezer and chill until the puree is firm, roughly 2 hours (it should be solid but not rock hard).
- Allow the lime sherbet to soften slightly at room temperature so it is spreadable but not melted. Smooth a layer of sherbet over the top of each portion of watermelon until it reaches the cup edge. Cover each cup loosely with plastic wrap, cut a small slit in the center of the wrap for the stick, and insert a popsicle stick so it nearly reaches the bottom of the cup. Freeze overnight or until fully solid.
- To remove, let the pops sit at room temperature for about a minute, then gently pull the stick to release the pop from the cup. Serve immediately and enjoy.
Nutrition
| Calories: 78 kcal
| Carbohydrates: 16.5 g
| Protein: 0.5 g
| Fat: 1.4 g
| Fiber: 0.3 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips, Variations, and Storage
For best results use ripe, sweet watermelon for a naturally flavorful puree. If your watermelon is less sweet, adjust the sugar to taste before freezing. Straining the puree removes excess pulp and produces a smoother texture, but it’s optional if you prefer a more rustic pop with pulp.
Mini chocolate chips make perfect “seeds,” but you can also use finelly chopped dark chocolate, chia seeds for added fiber, or tiny cacao nibs for a less sweet option. To make a boozy adult version, stir 1 to 2 tablespoons of vodka into the puree before freezing — keep in mind alcohol lowers the freezing point so pops may take longer to firm up.
These pops freeze well for several weeks. Store them in an airtight container or sealable freezer bag to prevent freezer burn. To unmold faster, let pops sit at room temperature for 30–60 seconds or run the outside of the cup briefly under cool water.
Variations: Blend a few fresh mint leaves into the watermelon for a minty accent, or swirl softened strawberry or raspberry sorbet with the puree for a layered look and complementary flavor.
These Watermelon Ice Pops are a bright, simple summer treat — kid-friendly, low in calories, and easy to customize. Enjoy!