These cantaloupe popsicles are made with just three ingredients: ripe cantaloupe, heavy cream, and a little sugar, blended smooth and frozen into creamy pops that taste like melon sorbet with a milkshake finish.
The recipe makes 8 popsicles and takes about 10 minutes of hands on work, then at least 4 hours in the freezer. It is a simple way to use up a ripe melon before it gets too soft.
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Why This Cantaloupe Popsicles Recipe Works
Cantaloupe is mostly water, which can turn icy in the freezer. The heavy cream adds fat that keeps the texture smooth and scoopable, so the pops bite cleanly instead of crunching like shaved ice.
A small amount of sugar sharpens the melon flavor. Because melons vary a lot in sweetness, you taste the blend first and add only what you need.
Ingredients for Cantaloupe Popsicles
- 1 ripe cantaloupe (about 4 cups cubed)
- 1 cup heavy cream
- 2 to 3 tbsp granulated sugar, adjusted to the sweetness of the melon
Cantaloupe. Choose a melon that smells sweet at the stem end and feels heavy for its size. A ripe one gives the ideal flavor.
Heavy cream. It makes the pops creamy and rich. For a lighter bar, use half cream and half plain yogurt, or try coconut cream.
Sugar. Start with 2 tablespoons, blend, and taste. Freezing dulls sweetness, so the mixture should taste a bit sweeter than you want the pops to be.
How to Make Cantaloupe Popsicles
1. Prep the melon. Scrub the rind under running water, cut the melon in half, scoop out the seeds, and cut the flesh into cubes. You need about 4 cups.
2. Blend. Blend the cantaloupe cubes in a blender until completely smooth, about 1 minute.
3. Mix in the cream. Add the cream and 2 tablespoons of sugar. Blend for 10 seconds, taste, and add up to 1 more tablespoon of sugar if needed.
4. Fill the molds. Pour the mixture into 8 popsicle molds, leaving about 1/4 inch at the top.
5. Freeze. Add the sticks and freeze for at least 4 hours, until completely solid.
6. Unmold. Run warm water over the outside of the molds for a few seconds, then gently pull the pops out by the sticks.
How to Serve Cantaloupe Popsicles
Serve the pops right from the freezer on a hot day, or cut them into small pieces and thread them onto skewers for a gathering treat. They go well with other fruity desserts and drinks, such as orange dreamsicle salad, strawberry pineapple mojito, blueberry mojito pitcher, and cucumber strawberry salad.
How to Store and Reheat Cantaloupe Popsicles
Keep the pops in the molds or wrap each one in plastic wrap and store them in a freezer bag. They keep their ideal flavor and texture for up to 1 month in the freezer. Once a pop has melted, do not refreeze it.
Tips and Variations for Cantaloupe Popsicles
Pick a ripe melon. Underripe melon tastes bland and watery, and no amount of sugar fixes that.
Wash the rind first. Bacteria on the outside of a melon can travel to the flesh on your knife, so scrub the rind before cutting.
Blend fully smooth. Any chunks freeze hard, so blend until the mixture looks silky.
Taste before freezing. The blend should be slightly sweeter than you want since freezing mutes sweet flavors.
Swap the cream. Coconut cream or plain Greek yogurt can replace some or all of the heavy cream for a different texture.
Add a flavor. A squeeze of lime juice or a few mint leaves blended in brightens the melon flavor.
Use small cups. If you do not have popsicle molds, pour the mixture into small paper cups and add sticks after 1 hour.
Check food safety. For general guidance on washing fresh produce, see this AgriLife Extension food safety brochure.
Frequently Asked Questions About Cantaloupe Popsicles
How ripe should the melon be for cantaloupe popsicles?
Pick a melon with a sweet smell at the stem end and a slight give at the blossom end. It should feel heavy for its size.
Can I make cantaloupe popsicles without cream?
Yes. Use coconut cream or plain Greek yogurt, or blend the melon alone for a lighter, icier pop with a sorbet texture.
How long do cantaloupe popsicles take to freeze?
Plan on at least 4 hours. Thicker molds may need 6 hours.
Why are my pops icy?
Melon has a lot of water. Using full fat cream and blending very smooth helps keep the texture creamy.
Can I use frozen cantaloupe?
Yes. Thaw it first and drain off any extra liquid before blending.
Cantaloupe Popsicles
Equipment
- Blender
- popsicle molds with sticks
- Sharp knife
- Measuring cups
Ingredients
Main Ingredients
- 1 ripe cantaloupe about 4 cups cubed
- 1 cup heavy cream
- 2 tbsp granulated sugar plus up to 1 more tbsp to taste
Instructions
Cooking
- Cut. Scrub the rind, halve the melon, scoop the seeds, and cube about 4 cups of flesh.
- Puree. Blend the melon until it is silky.
- Add cream. Blend in the cream and sugar, then taste and adjust.
- Pour. Fill 8 molds, leaving 1/4 inch of room.
- Freeze. Insert sticks and freeze at least 4 hours until firm.
- Release. Rinse the molds under warm water briefly and pull out the pops.
