Watermelon Kiwi Ice Pops | Vegan, Low-Carb

These watermelon kiwi ice pops make the perfect summertime treat for the entire family. They’re simple to make, low-carb, vegan and contain no added sugar. This recipe is my contribution to an annual Juneteenth virtual potluck, a collaborative effort amongst a diverse group of Black food bloggers.

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I chose watermelon as my star ingredient for a myriad of reasons. Red foods have a rich history of being included in Juneteenth celebrations for spiritual and historic reasons alike. Furthermore, you may be surprised to learn that the watermelon originated on the continent of Africa. What better way to celebrate Juneteenth than by enjoying sweet, refreshing delicious watermelon. Hungry for more? Try my keto-friend Lemon-Rosemary pound cake.

At the bottom of this post, beneath the recipe card you will find a comprehensive list of participants and links to their recipes. I highly encourage you to check out these talented culinary creatives – follow them, support them, and make their recipes. You won’t be disappointed.

What Tools Will I Need?

These watermelon kiwi ice pops are incredibly simple to make, but you will need a few easy to find tools.

• Ice Pop Mold – these are inexpensive and very easy to find. I’ve linked an option below in the recipe.
• Popsicle Sticks – most ice pop molds come with the sticks already included. If not, you can pick up a pack of popsicle sticks at most grocery stores for less than a buck.
• Blender – nothing fancy. Just good enough to blend up your watermelon and kiwi.

What Ingredients Do I Need for Watermelon Kiwi Ice Pops?

• Watermelon – This may go without saying, but you want to remove the seeds. Check out this post from The Kitchn for tips on choosing the very best melon.
• Lime – we’re using the juice of one lime to mix with the watermelon. The blended flavors turn into something absolutely delicious.
• Kiwi
• Water
• Chocolate Chips – you’re probably like…what? Listen. This is a complete optional ingredient that can be added purely for aesthetic purposes if you wish to mimic the aesthetic of watermelon seeds.

How to Make Watermelon Kiwi Ice Pops

• Once you’ve blended the watermelon and kiwi (separately), most of the work is already done. The majority of the time will be spent waiting for the ice pops to freeze.Remove seeds from the watermelon. Place the watermelon and lime juice in blender, and pulse for 10-20 seconds.
• Pour the watermelon mixture into the ice pop mold in even portions. Add chocolate chips as desired. Remember to add the popsicle sticks.
• Freeze for 2-3 hours or until solid.
• Peel and puree the kiwi fruit before combining with the water.
• Add the kiwi mixture to the ice pop mold in even portions, layering on top of the watermelon. 
• Freeze an additional two hours or until frozen solid.

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram.

Peace,

Adri

Cant make this right now? Pin it to your favorite Pinterest board for later!

Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched

Strawberry-Basil Sorbet by D.M.R. Fine Foods

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz

BBQ Baked Beans by Food Fidelity

Black Eyed Pea Salad by FoodLoveTog

Harissa Honey Roasted Vegetable Skewers by Geo’s Table

Gluten Free Peach Cobbler (Vegan) by Good Food Baddie

Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Crab Boil & Garlic Butter Sauce by Jamieson Diaries

Tamarind BBQ Wings by Just Add Hot Sauce

Hibiscus Rum Punch by Kenneth Temple

Strawberry Cheesecake Ice Cream by Lenox Bakery

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread

Grilled Hot Links & Chow Chow by Meiko And The Dish

Strawberry Lemonade Sangria by Nik Snacks

Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea

Lemon Meringue Tart by Peaches 2 Peaches

Spicy Shrimp Creole by Pink Owl Kitchen

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Grilled Maque Choux Salad by Savor and Sage

Savannah Red Rice by Seasoned To Taste

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel

Mint Julep by Sweet Tea + Thyme

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way Strawberry Baby Back Ribs by This Worthey Life