Watermelon and Cream Ice Pops
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Do you know what is out of hand? The amount of these watermelon and cream 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.
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 Vanilla Unsweetened 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 (may contain 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!
Yield: about 8 ice pops, depending on your mold
Watermelon and Cream Ice Pops
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Recipe for quick & easy watermelon and cream ice pops. With just five ingredients! Including almond milk, greek yogurt, watermelon & chocolate cookies!
- ½ cup finely chopped seedless watermelon
- 5 chocolate sandwich cookies, crumbled
- 1 ¼ cups Almond Breeze Vanilla Unsweetened Almondmilk
- ½ cup full-fat 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, greek 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.
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!
Cook Nourish Bliss
This post is sponsored by Almond Breeze Almondmilk. All opinions and content are my own. As always, thank you for reading and letting me share brands that I love and use in my own kitchen. It helps continue to make this site possible!