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Snack recipe · from the recipe book

Strawberry Watermelon Mint Pops with Chocolate

Bright, icy strawberry-watermelon pops with fresh mint and lime, dipped in a crisp shell of dark chocolate and chopped pistachio-free peanuts.

Strawberry Watermelon Mint Pops with Chocolate

Ingredients

  • 1½ cups sliced250 gStrawberrieshulled
  • 1⅔ cups diced250 gWatermeloncubed, seeds removed
  • 1 tbsp15 gLime juice
  • 1½ tbsp30 gHoney
  • 2⅛ tsp chopped4 gFresh mintleaves only
  • ⅓ cup60 gSemisweet chocolate chips
  • 1 tbsp15 gCoconut milk, cannedstirred well
  • 2 tbsp20 gDry-roasted peanuts, unsaltedfinely chopped

Steps

  1. Clear space in the freezer for an ice-pop mold with 4 large (about 4-ounce) cavities, and set out 4 sticks.
  2. Put the strawberries, watermelon, lime juice, honey and mint in a blender and blend until completely smooth, about 45 seconds.
  3. Pour the strawberry-watermelon mixture into the mold cavities, leaving a little space at the top, tap the mold on the counter to release bubbles, and cover.
  4. Freeze for 1 hour, until slushy, then push a stick into the center of each pop.
  5. Freeze until solid, at least 5 more hours.
  6. Line a tray with parchment and put it in the freezer to chill. Spread the chopped peanuts on a small plate.
  7. Without heating, the chocolate shell sets best melted gently: put the chocolate chips and coconut milk in a small heatproof bowl and set it over a bowl of hot tap water, stirring until smooth, then let it cool for 5 minutes.
  8. Run the outside of the mold briefly under warm water and pull out the pops.
  9. Dip the top half of each pop into the chocolate, then press one side into the chopped peanuts, and lay it on the chilled tray.
  10. Freeze for 10 minutes, until the chocolate is set, then serve or store the pops in a freezer bag.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Peanuts. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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