Made with just two ingredients and zero added sugar, these pretty ice pops are sweet, tangy, and truly refreshing. Use the deepest-red watermelon you can find for the most striking color contrast.

By Nancy Macklin, RDN,


  • 3 cups cubed seedless watermelon
  • 4 fresh kiwi, peeled and quartered


  • Place watermelon in a food processor or blender. Cover and process until very smooth. Pour into ice pop molds, filling about two-thirds full. Add sticks. Freeze at least 2 hours or until watermelon is nearly solid.
  • Place kiwi in a food processor or blender. Cover and process until smooth. Pour kiwi mixture over watermelon. Freeze at least 2 hours or until pops are completely frozen.
  • Run molds under hot water to help release ice pops.

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About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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