Sugar-free Ice Pops (Vegan, Gluten-Free, Nut-Free, Soy-Free)


Notes:  These ice pops are best when used within a few days.  For slightly longer storage, place the cups in plastic bags.  Popsicle molds or large ice cube trays may be used in place of the paper cups if desired.  Find more simple and tasty recipes like this in The Allergy Self Help Cookbook by Marjorie Hurt Jones, R.N.


  • 3 cups chopped watermelon, honeydew, or cantaloupe
  • 1 teaspoon lemon or lime juice


In a blender combine the melon and lemon/lime juice.  Process until very smooth.  Divide mixture among 4 paper cups, leaving a little room at the top for expansion.  Place the cups in an 8” x 8” baking pan.  Insert a wooden stick in each cup.  Place in the freezer for 30 minutes and straighten the sticks if they have moved off center.  Freeze for 1 hour, or until solid.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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