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Summer Watermelon & Kiwi Ice Pops
Few treats capture the essence of summer quite like these Summer Watermelon & Kiwi Ice Pops. Naturally sweet, wonderfully refreshing and made with nothing more than vibrant fresh fruit, they’re a wholesome frozen snack the whole family will love.
Prepare the watermelon - Remove the rind from the watermelon and cut the flesh into large chunks. Blend until completely smooth, creating approximately 500ml (2 cups) of vibrant watermelon purée.
Freeze the first layer - Pour the watermelon purée into 10 ice pop moulds, filling each to around three-quarters full. Place the moulds in the freezer for 30 minutes, allowing the layer to become lightly set while remaining slightly soft.
Blend the kiwi - Peel the kiwi fruits and chop into chunks before blending until silky smooth. Stir in the honey, tasting as you go, until the purée reaches your preferred sweetness. You should have roughly 250ml (1 cup) of kiwi purée.
Complete the ice pops - Spoon or pour the kiwi purée over the chilled watermelon layer, filling each mould to the top. Insert the sticks into the centre of each mould—the thick kiwi layer will help keep them perfectly upright.
Freeze until solid - Return the moulds to the freezer for at least 4 hours, or preferably overnight, until the ice pops are completely frozen.
Release and serve - To remove the ice pops, dip the outside of the mould into warm water for 5–10 seconds, taking care not to let the water reach the top. Gently pull on the sticks. If needed, dip again for a few more seconds until the pops release cleanly.
A few details make all the difference
01
Choose ripe fruit
Use sweet, fully ripe watermelon and kiwi for the brightest flavour. Taste the kiwi purée before adding honey—you may not need any.
02
Partially freeze the watermelon layer
Freeze the watermelon purée until lightly set but still slightly soft. This keeps the layers defined while helping the kiwi layer and sticks stay in place.
03
Unmould with warm water
Dip only the outside of the moulds in warm water for 5–10 seconds. Pull gently and repeat briefly if the ice pops do not release immediately.
Why this recipe works
Keep a batch waiting in the freezer and you'll always have the perfect way to cool down on a warm afternoon. Bursting with juicy watermelon and tangy kiwi, these colourful ice pops are every bit as beautiful as they are delicious—and they're guaranteed to become the first thing everyone reaches for when the sun comes out.
Cook’s notes
For beautifully defined layers
Ensure the watermelon purée has partially set before adding the kiwi. Using perfectly ripe fruit will deliver the sweetest flavour, often meaning only a touch of honey—or none at all—is needed.
Keep the moulds level
Place the moulds on a flat freezer shelf so the layers remain even and the sticks stay centred.
Remove trapped air
Gently tap the filled moulds against the worktop to release air bubbles and help the purée settle into the corners.
Leave a little room for expansion
Avoid overfilling the moulds. Leave a small gap at the top so the fruit purée can expand as it freezes.
Prepare the watermelon - Remove the rind from the watermelon and cut the flesh into large chunks. Blend until completely smooth, creating approximately 500ml (2 cups) of vibrant watermelon purée.
Freeze the first layer - Pour the watermelon purée into 10 ice pop moulds, filling each to around three-quarters full. Place the moulds in the freezer for 30 minutes, allowing the layer to become lightly set while remaining slightly soft.
Blend the kiwi - Peel the kiwi fruits and chop into chunks before blending until silky smooth. Stir in the honey, tasting as you go, until the purée reaches your preferred sweetness. You should have roughly 250ml (1 cup) of kiwi purée.
Complete the ice pops - Spoon or pour the kiwi purée over the chilled watermelon layer, filling each mould to the top. Insert the sticks into the centre of each mould—the thick kiwi layer will help keep them perfectly upright.
Freeze until solid - Return the moulds to the freezer for at least 4 hours, or preferably overnight, until the ice pops are completely frozen.
Release and serve - To remove the ice pops, dip the outside of the mould into warm water for 5–10 seconds, taking care not to let the water reach the top. Gently pull on the sticks. If needed, dip again for a few more seconds until the pops release cleanly.
Cook’s notes
For beautifully defined layers: Ensure the watermelon purée has partially set before adding the kiwi. Using perfectly ripe fruit will deliver the sweetest flavour, often meaning only a touch of honey—or none at all—is needed.
Keep the moulds level: Place the moulds on a flat freezer shelf so the layers remain even and the sticks stay centred.
Remove trapped air: Gently tap the filled moulds against the worktop to release air bubbles and help the purée settle into the corners.
Leave a little room for expansion: Avoid overfilling the moulds. Leave a small gap at the top so the fruit purée can expand as it freezes.
Cooking mode
Summer Watermelon & Kiwi Ice Pops
Prepare the watermelon - Remove the rind from the watermelon and cut the flesh into large chunks. Blend until completely smooth, creating approximately 500ml (2 cups) of vibrant watermelon purée.
Freeze the first layer - Pour the watermelon purée into 10 ice pop moulds, filling each to around three-quarters full. Place the moulds in the freezer for 30 minutes, allowing the layer to become lightly set while remaining slightly soft.
Blend the kiwi - Peel the kiwi fruits and chop into chunks before blending until silky smooth. Stir in the honey, tasting as you go, until the purée reaches your preferred sweetness. You should have roughly 250ml (1 cup) of kiwi purée.
Complete the ice pops - Spoon or pour the kiwi purée over the chilled watermelon layer, filling each mould to the top. Insert the sticks into the centre of each mould—the thick kiwi layer will help keep them perfectly upright.
Freeze until solid - Return the moulds to the freezer for at least 4 hours, or preferably overnight, until the ice pops are completely frozen.
Release and serve - To remove the ice pops, dip the outside of the mould into warm water for 5–10 seconds, taking care not to let the water reach the top. Gently pull on the sticks. If needed, dip again for a few more seconds until the pops release cleanly.
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