Cantaloupe Popsicles
What’s more nostalgic than a popsicle on a hot summer afternoon? The kind that drips down your wrist faster than you can eat it without getting brain freeze. Here’s a little secret: They’re not hard to make. These dairy-free cantaloupe popsicles are super easy to make when you focus on the freshest fruit you can find, add in a little creamy coconut yogurt and the natural sweetness of honey. I even like to add in some herbs like mint or basil for a grown-up twist that feels straight out of a boutique ice cream shop.
How this Cantaloupe Popsicle recipe fits AIP and Paleo
These cantaloupe popsicles are built around whole, fresh fruit as the primary ingredient. They’re dairy-free and sweetened only with a small amount of honey, making them fully compatible with both AIP and Paleo. With no refined sugar, artificial coloring or stabilizers, this recipe is all about bringing out the best in simple, recognizable ingredients — ripe cantaloupe, coconut yogurt, honey, and fresh herbs.
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Start by making a simple syrup. Add the water and the honey to a small saucepan and bring it up to a gentle simmer. Then, remove it from the heat and add the mint (or any herbs you’d like to use). Take the saucepan off the heat, cover and let the herbs steep in the syrup as it cools. Then, remove and discard the herbs.
Blend the simple syrup together with cubed cantaloupe, coconut yogurt and salt. For this recipe, reach for sea salt or pink Himalayan salt. They’re more delicate and perfect for enhancing fruit without being overpowering. Blend in a high-powered blender until the cantaloupe is completely pureed and smooth. Taste and adjust for seasoning and sweetness. You may need to add a little more honey depending on the ripeness of the fruit. Keep in mind that freezing will subdue some of the sweetness.
Then, pour the mixture into popsicle molds. This recipe makes 10 to 12 standard size popsicles. I prefer the silicone molds since because it’s really easy to wriggle the popsicles free once they’re frozen. Cover the molds and insert the popsicle sticks then pop them in the freezer for at least four hours, though it could take up to 8 hours to fully freeze.
That said, the faster they freeze, the better they’ll be. So drop the temperature of your freezer down to the coldest setting and try to position them toward the back, where it’s coldest. You’re in something of a race to freeze them before the puree begins to separate.
Meal Prep Tip
If you have room in the freezer, make a double batch while summer is in full swing. Once you unmold the popsicles, just individually wrap them and tuck them in the back of the freezer.
Ripe cantaloupe does most of the work here. The rest is just achieving a balance with a little creaminess, a touch of honey, and time in the freezer. Bright, clean, refreshing and fruit-forward, these popsicles are simple proof that good summer ingredients don’t need much else.
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If you love these Cantaloupe Popsicles, try one of these summer desserts and sweet treats next.
Coconut Lime Panna Cotta
Dairy-Free Peach Sorbet
Mango and Avocado Chia Pudding
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Cantaloupe Popsicles FAQ
Cantaloupe Popsicles (AIP, Paleo)
Ingredients
- 1½ tbsp honey
- ¼ cup water
- 6 sprigs of mint
- 1½ lb cubed cantaloupe
- 1 cup coconut yogurt
- ¼ tsp pink Himalayan salt or sea salt
Instructions
- In a small saucepan, warm the honey and water until just simmering. Remove from the heat and add the mint sprigs. Cover and allow it to steep while it cools, about 15 minutes.
- Discard the mint and pour the syrup into a high-powered blender with the cantaloupe, coconut yogurt and salt.
- Blend until smooth and creamy, adding additional honey and salt to taste, if needed.
- Pour into popsicle molds and freeze until solid, at least 4 hours.
- Unmold and enjoy right away, or wrap individually and store in the freezer.
Did you make this recipe?
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These are a cheerful little surprise to keep tucked in the freezer!