Watermelon and Cream Ice Pops
Quick and easy, these dreamy watermelon and cream ice pops are a must make for summer! Made with just five ingredients, like almond milk, yogurt, fresh watermelon and oreos, they are seriously delicious. Dairy free and vegan.
This 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 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.
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
- 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.
- ½ cup finely chopped seedless watermelon
- 5 oreo sandwich cookies, crumbled
- 1 ¼ cups Almond Breeze Vanilla Unsweetened Almondmilk
- ½ cup plain dairy free yogurt or plain greek yogurt
- ¼ cup pure maple syrup
- Layer some of the watermelon and crumbled sandwich cookies into each of your ice pop molds, filling them almost all the way to the top (I alternate between watermelon and cookies so they are evenly distributed). Set aside.
- Add the milk, yogurt and maple syrup to a medium bowl or a large measuring cup and whisk until well combined and smooth. Pour the mixture into the ice pop molds to fill.
- Freeze according to the manufacturer's directions.
The yield will depend on the size of your molds. See the note right above the recipe for info on what molds I use!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 167mgCarbohydrates: 23gFiber: 3gSugar: 14gProtein: 8g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.