• 5 cups seedless watermelon pulp
  • ½ cup sugar
  • ¼ cup mini chocolate chips
  • Green ice cream, such as mint, sherbet or green tea flavour


  1. Puree watermelon and sugar in a food processor until smooth and strain into a medium bowl. Cover and freeze for about 2 hours until puree is slightly slushy.
  2. Remove from freezer, stir well and add in chocolate chips.
  3. Place twelve 5-ounce disposable cups in a shallow baking pan and spoon watermelon puree into cups, leaving about a ½ inch left from the rim.
  4. Place pan in freezer for 2 hours, or until puree is solid, but not rock hard.
  5. Allow green ice cream to soften a bit, then spread over top of each portion of watermelon puree so that it comes up to the edge of the cup. Smooth ice cream with the back of a spoon and cover each cup with plastic wrap.
  6. Cut a small slit in the center of each cup and insert a popsicle stick into the middle so that it almost reaches the bottom of the cups.
  7. Freeze overnight (and can be frozen for up to two days)
  8. Allow ice pops to sit at room temperature for about a minute, then gently pull out from the cups. Serve and enjoy!