Enjoy the flavors of summer with these Creamy Watermelon Popsicles with Magic Shell! This is an easy recipe for a small batch of watermelon popsicles lightened with coconut cream, slightly sweetened with honey, and topped with your very own chocolate Magic Shell!
Homemade Summer Popsicles
Summer is the perfect time to try your hand at homemade frozen desserts. And I should clarify that – super easy frozen desserts, like these Creamy Watermelon Popsicles with Magic Shell! There is nothing better than on a hot summer day enjoying a cool and refreshing popsicle. And there is something even sweeter when it is homemade. Not to mention a bit healthier because we aren’t putting any artificial colors or flavors in these lovelies!
To make homemade popsicles is as simple as whipping up a smoothie. Think of the possibilities when it comes to flavors … any fruit you like, with any filling you like (did someone say chocolate chips??!!) – and just freeze! I have made other versions of popsicles that seem a little more elaborate (translation: they are layered with 3 flavors), but these Sparkling Berries and Cream Popsicles are a good example of how creative you can get!
Now, you just have to head to your grocery store, or Amazon, to pick up your popsicle molds if you don’t already have them. I got my little 4-Pop Mold at my local grocery store, but Amazon has gobs of options (no, not compensated for the share 🙂 ).
Creamy Watermelon Popsicles
What is making these watermelon popsicles creamy? Good question and I’m glad you asked. If you follow or have made other recipes of mine, you know I have an affinity for unsweetened canned coconut milk. Found in the Coconut Whipped Cream, the newly designed Butter-Free Buttercream Frosting, and I’ve even been known to put it in a cake – the Mini Vanilla and Berry Layer Cake, to be exact.
Why do I love canned coconut milk so much? Few reasons:
- The thick and creamy texture of the coconut solids, and how velvety it is in recipes.
- It’s dairy-free – so a nice alternative if you can’t handle dairy-milk all that well.
- Not a strong coconut flavor, which makes it great for desserts. Nice when you don’t want everything to taste like coconut for reasons #1 and #2.
- It’s fun to work with and I like to have extra to make smoothies with!
My go-to (right now – until I find another champion), is Thai Kitchen. It has consistently produced real solid coconut solids (I have run into a couple situations where the solids did not separate in the can – but with other brands). And the flavor is pretty neutral, and you can find it at most grocery stores. That’s a triple win in my book!
How to make homemade Magic Shell
If you would have asked me when I was 10 if it was possible to make my own Magic Shell, I would have told you to no way. But probably in a real snarky 10-year old way … 🙂 However, if you look at the ingredients on the store-bought Magic Shell – we are using 2 of the say 4’ish ingredients in our homemade batch! So, it really is that easy.
- Chocolate chips – Because the popsicles are watermelon, and watermelon is already pretty sweet – I opted for bittersweet chocolate chips. But, by all means, use a chocolate chip you prefer (if bittersweet isn’t your thing).
- Coconut oil – This is refined, cold-pressed coconut oil.
- Melt your ingredients – We are keeping it simple and using the good old microwave for this. So take that, fancy double-boiler!
- Drizzle on your frozen treat – And watch the magic unfold in front of your very eyes! The chocolate forms a shell – almost immediately.
Simple. As. That.
So – now you can make Magic Shell anytime, for any frozen dessert. And yes, the dessert needs to be frozen to get the shell – otherwise, you will simply have a good chocolate sauce drizzle!
More Summer and Frozen Dessert Recipes
- Red, White, and Blue Sparkling Popsicles
- Cherry Chocolate Swirl Ice Cream
- Cranberry Granita Pudding Parfaits
Creamy Watermelon Popsicles with Magic Shell
- 4 Count Popsicle Mold
- 3 cups fresh watermelon, chopped
- 1/4 cup unsweetened canned coconut milk - only using the cocounut solids from the can; refrigerate the can at least overnight
- 2 tablespoons honey
- 2 teaspoons lemon juice
- For the Coconut Solids – We are using the solids from a can of unsweetened coconut milk. It is best to refrigerate the can at least overnight – to allow the solids and liquid to separate. You will have extra coconut milk, that you can use in smoothies!
- In a large blender or food processor, add the watermelon, coconut cream from the can, honey, and lemon juice. Blend until smooth.
- Pour the popsicle mix into your popsicle molds. Freeze overnight (at least 8 hours).
- In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 20-second intervals – stirring after each interval – until the chocolate has melted and the mix is smooth. In total, it may take up to 90 seconds for the chocolate to melt.
- Allow the chocolate sauce to cool slightly – at least 3 minutes. Then either dip the frozen popsicles in the chocolate sauce or drizzle over the top with a spoon. The chocolate will harden almost immediately. Enjoy!
- The recipe can be doubled (or tripled) just fine. If you can’t find a 4-Pop Popsicle Mold.
- You could opt to not use the canned coconut milk, or use regular carton coconut milk.