Honeydew Melon Ice Pops

Vegetarian
Gluten Free
Health score
3%
Honeydew Melon Ice Pops
380 min.
6
294kcal

Suggestions


Indulge in the refreshing taste of summer with our delightful Honeydew Melon Ice Pops! Perfect for those warm days when you crave something cool and sweet, these ice pops are not only a treat for your taste buds but also a guilt-free dessert option. Made with ripe honeydew melon, rich heavy cream, and just the right amount of sugar, they offer a luscious blend of flavors that will leave you wanting more.

What makes these ice pops even more appealing is their simplicity. With just a handful of ingredients, you can create a deliciously creamy and fruity dessert that is both vegetarian and gluten-free. The vibrant green hue of the honeydew melon adds a pop of color to your summer gatherings, making them a visually appealing addition to any dessert table.

Whether you're hosting a backyard barbecue, enjoying a picnic in the park, or simply looking for a sweet way to cool down, these Honeydew Melon Ice Pops are the perfect solution. With a preparation time of just 30 minutes and a freezing time of 6 hours, you can easily whip up a batch ahead of time and have them ready to serve when the moment strikes. Treat yourself and your loved ones to this refreshing dessert that captures the essence of summer in every bite!

Ingredients

  • 0.5 cup granulated sugar 
  • cup cup heavy whipping cream 
  • 3.5 pound wedges honeydew melon ripe
  • 0.3 teaspoon salt fine

Equipment

  • bowl
  • whisk
  • sieve
  • blender

Directions

  1. Set a fine-mesh strainer over a large bowl; set aside.
  2. Cut the melon into 1-1/2-inch chunks.
  3. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes.
  4. Pour through the strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice, or reserve for another use.
  5. Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved.
  6. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.

Nutrition Facts

Calories294kcal
Protein3.3%
Fat42.8%
Carbs53.9%

Properties

Glycemic Index
11.68
Glycemic Load
11.64
Inflammation Score
-6
Nutrition Score
8.6439131031866%

Flavonoids

Epigallocatechin
0.11mg
Epicatechin
0.03mg

Nutrients percent of daily need

Calories:294.29kcal
14.71%
Fat:14.74g
22.68%
Saturated Fat:9.22g
57.65%
Carbohydrates:41.78g
13.93%
Net Carbohydrates:39.66g
14.42%
Sugar:39.28g
43.64%
Cholesterol:44.82mg
14.94%
Sodium:155.4mg
6.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.56g
5.11%
Vitamin C:47.87mg
58.02%
Potassium:641.31mg
18.32%
Vitamin A:715.4IU
14.31%
Folate:51.86µg
12.96%
Vitamin B6:0.25mg
12.34%
Vitamin K:8.94µg
8.52%
Fiber:2.12g
8.47%
Magnesium:29.24mg
7.31%
Vitamin B1:0.11mg
7.23%
Vitamin B2:0.11mg
6.44%
Vitamin B3:1.13mg
5.66%
Phosphorus:52.11mg
5.21%
Vitamin B5:0.51mg
5.11%
Selenium:3.14µg
4.49%
Vitamin D:0.63µg
4.23%
Calcium:42.28mg
4.23%
Manganese:0.07mg
3.64%
Copper:0.07mg
3.46%
Vitamin E:0.42mg
2.79%
Iron:0.5mg
2.77%
Zinc:0.34mg
2.24%
Vitamin B12:0.06µg
1.06%
Source:Chow