Melon-Kefir Ice Pops

Blend summer's bounty and freeze it into a creamy frozen dessert
0 Ratings
Melon Ice Pops
Photo: Lizzie Munro/Tasting Table

The humble honeydew melon is velvety bliss when eaten at its peak. No matter where it's bought, the melon should find you with its sweet wafting fragrance. It should feel slightly tender and soft, almost on the verge of going rotten. You want it to be ripe: For this recipe, it means you don't have to add as much additional sugar.

One tip: The final purée should taste slightly overseasoned, because when frozen, it loses a little flavor.

Melon-Kefir Ice Pops

Recipe from the Tasting Table Test Kitchen

Yield: 10 ice pops

Prep Time: 15 minutes, plus macerating and freezing time

Cook Time: N/A

Total Time: 15 minutes, plus macerating and freezing time


One 3-pound green melon (such as honeydew, Canary or piel de sapo)

½ cup sugar, plus more to taste

¾ cup plain kefir

⅓ cup mashed avocado (½ avocado)

¼ cup peeled and diced cucumber

1 teaspoon kosher salt

¾ teaspoon vanilla extract

3 tablespoons heavy cream


1. Cut the melon crosswise and, using a spoon, scoop out and discard the seeds. Scoop out 3 cups of flesh and combine with the sugar in a large bowl. Set aside to macerate, tossing occasionally, for at least 1 hour, or overnight in the refrigerator.

2. In a blender or food processor, combine the macerated melon with the kefir, avocado, cucumber, salt and vanilla. Blend or process to form a smooth purée. Transfer to a 4-cup liquid measuring cup and stir in the cream. Taste and adjust the seasoning, adding more sugar if needed. Makes about 4 cups of purée.

3. Pour the melon purée into each ice-pop mold. Cover and insert sticks. Freeze until solid, 5 to 6 hours.

4. Unmold the ice pop by dipping each mold into warm water for 10 to 15 seconds. Serve immediately.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →