Food & Cooking Recipes Dessert & Treats Recipes Honeydew-and-Cream Ice Pops with Pistachios 3.8 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 16 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. Ingredients 1 honeydew melon (3 pounds), halved, seeded, and cut into 1-inch chunks ½ cup heavy cream ¼ cup honey ½ cup (1 ounce) roasted, salted pistachios, coarsely chopped Directions 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. Rate it Print