Honeydew-and-Cream Ice Pops with Pistachios
Why should kids have all the fun? These ice pops will delight even the most discerning grown-ups, and they make a handy dessert for a backyard barbecue -- no forks, spoons, or plates required.
Martha Stewart Living, August 2009
- 1 honeydew melon (3 pounds), halved, seeded, and cut into 1-inch chunks
- 1/2 cup heavy cream
- 1/4 cup honey
- 1/2 cup (1 ounce) roasted, salted pistachios, coarsely chopped
- Working in batches, puree honeydew in a blender until smooth. You will have about 4 cups puree. Stir together cream and honey in a medium bowl. Stir in honeydew puree.
- Sprinkle about 1 teaspoon pistachios into each of 16 ice-pop molds. Pour honeydew-cream mixture into molds. Freeze until slushy, about 2 hours. Insert an ice-pop stick into each. Return to freezer until completely frozen, about 6 hours more or up to overnight.
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