Watermelon is my favorite food. I love it. When I saw these popsicles I thought they would be so much fun to make. The original recipe called for coconut sorbet, but I couldn’t find any, anywhere, so I used vanilla bean natural ice cream instead. I used plastic cups although the recipe called for ice pop molds. Either way you need wooden sticks. These were really yummy. A couple of people even spit out the chocolate chips because they thought they were seeds!
Watermelon Pops adapted from Women’s Day Magazine
4 cups seedless watermelon chunks, the smaller the better
light corn syrup or granulated sugar
1/4 cup mini chocolate chips
1 pt. vanilla ice cream, white as you can get, and softened
3 cups honeydew melon
1. Spread watermelon chunks in an even layer on a baking sheet. Freeze about 1 hour or until semi-frozen. Transfer to a blender and add either 2 Tblscorn syrup or 2 Tbls sugar, or both, to taste (I didn’t add very much because my melon was wonderful tasting and sweet). Puree until a thick slush forms. Stir in chocolate chips.
2. Fill molds or cups halfway with slush. Insert a stick into the center of each, letting sticks extend 2 in. above top edge of molds. The slush will support the sticks without sinking, so you won’t need the tops of molds.) Freeze molds 1 hour or until solid.
3. Carefully spoon ice cream (about 2 Tbls in each mold over watermelon layer, to simulate the rind. Freeze 1 hour or until hard.
4. Meanwhile, spread the honeydew chunks in a even layer on a baking sheet. Freeze about 1 hour or until semi-frozen. Transfer to a blender and add corn syrup or sugar, and puree until a thick slush forms. Fill molds to top with honeydew slush and Freeze 4 hours or until hard.
5. To serve: Let pops stand at room temperature for 3 minutes to soften slightly. Remove from molds. If pops don’t release easily, dip molds briefly in warm, not hot, water.
