Ingredients
1 honeydew melon (3 pounds), halved, seeded, and cut into 1-inch chunks
1/2 cup heavy cream
1/4 cup honey
1/2 cup (1 ounce) roasted, salted pistachios, coarsely chopped
Preparation
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.
