Creamy Cantaloupe Pops are the perfect recipe to make when you need to use up that cantaloupe in the fridge. The perfect after school treat or warm summer day treat.
My husband loves fruit. When he runs to the store to pick up a gallon of milk, he comes home with a plethora of fruit. Most of the time, unfortunately, it doesn’t all get eaten before it becomes soft. That was the case recently with cantaloupe and that’s how the cantaloupe wine slushie came to be. Also how I’ve learned to become creative in trying to use up all this fruit.
These cool and creamy popsicles are easy to make. Whip them up in the morning so they are ready when the kids get home from school.
They have been perfect to keep in the freezer after playing outside in warm temperatures too. It will still be very warm when my kids go back to school so I plan to have these healthy pops on hand when they get home.
A couple of notes on the recipe. We are trying to watch the sugar in our diets so I only used 1/4 cup and tasted the mixture. There’s always the opportunity to add more but not to remove what you’ve already added. Really the amount of sugar will depend on how sweet your cantaloupe is and mine was perfect. Hence the reason for less sugar.
It’s easier if you cube up the melon before putting into the blender. You can use popsicle molds or paper cups. I like these popsicle molds because they catch drip and have a built in straw. No deliciousness goes to waste.
These pops will keep in the freezer about a week, if they last that long.
- 1-1/2 cups cubed cantaloupe
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 8 Popsicle molds or 3 ounce paper cups (popsicle sticks)
- Place cantaloupe in a blender. Cover and process until smooth; set aside. In a small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved and mixture is warm. Remove from the heat and stir in pureed cantaloupe. Fill each mold per manufacturer's instructions. If using paper cups cover with foil and cut a small hole in foil. Insert popsicle stick. Freeze until firm.
Depending on the size of your popsicle molds or if you use small paper cups, your yield may be different.
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