Watermelon and Cream Ice Pops
This watermelon and cream ice pops post is sponsored by Almond Breeze Almondmilk.
Do you know what is out of hand? The amount of these creamy watermelon ice pops that I’ve consumed over the course of the last two weeks. Like, we’re talking two pops a day on multiple occasions.
So I’m just going to put it out there. If you make one thing this summer, make these. I’m going on my fifth batch. You may think I’m kidding but I’m so not. I don’t mess around when it comes to frozen treats. Serious business.
And let me tell you, these are dangerously easy to whip up. We’re talking ten minutes (well, aside from the time it takes for them to freeze).
We’re also talking five (count em’ five!) ingredients.
Ingredients In These Creamy Watermelon Popsicles
1. We have some finely chopped seedless watermelon.
2. Some crumbled chocolate sandwich cookies.
3. A touch of pure maple syrup.
4. A smidge of full-fat plain greek yogurt.
5. And a good amount of Almond Breeze Unsweetened Vanilla Almondmilk. One of my faves.
Plus, on top of being fast, they really are quite simple.
The watermelon and the cookies are layered into your ice pop molds.
We’ll whisk together the milk, yogurt and maple syrup until well combined and pour it over all that chocolate summer-y goodness. And then off they go to the freezer! Easy peasy.
Originally, I was trying to use watermelon puree here but the pops were getting these weird clumps of ice after freezing. The diced watermelon is definitely the way to go.
So a quick little shout out to my friend Jessica is in order! Thanks to her story about a creamy milkshake with chunks of watermelon throughout, the light bulb went off and here we are today. Perfected ice pops. Good stuff.
And on that note, I’m off to my freezer to grab another one of these bad boys. Breakfast of champions?
Tools I Love & Use To Make This Recipe (contains affiliate links):
Ice Pop Molds! I have both these Zoku classic molds and these Norpro molds and am kind of obsessed with them both. If we’re getting super particular, I would say I like the Zoku ones slightly better since they make it incredibly easy to remove individual pops, but I completely heart the way the Norpro molds look!
Additional Popsicle Recipes You Might Enjoy!
- Mango Coconut Ice Pops
- Coconut Mojito Ice Pops
- Raspberry Coconut Tart Popsicles
- Coffee Cookies and Cream Popsicles
- Apple Pie Popsicles
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
I would encourage you to stick with the full-fat yogurt here. It really adds just the right amount of extra creaminess to the pops and helps them not get super duper icy! The yield will depend on the size of your molds. See the note right above the recipe for info on what molds I use!
Serving Size: 1
Amount Per Serving: Calories: 239 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 2mg Sodium: 167mg Carbohydrates: 23g Fiber: 3g Sugar: 14g Protein: 8g
I would encourage you to stick with the full-fat yogurt here. It really adds just the right amount of extra creaminess to the pops and helps them not get super duper icy!
The yield will depend on the size of your molds. See the note right above the recipe for info on what molds I use!