Go Back
Print Recipe
5 from 1 vote

Watermelon chilli icy pole/popsicles

This refreshing icy pole is perfect for a scorching day and packs a punch to boot
Prep Time15 mins
Plus freezing time or overnight12 hrs
Total Time12 hrs 15 mins
Course: Dessert, Snack
Cuisine: Dessert, Snack
Keyword: chilli, icy pole, icy pole recipe, popsicle, popsicle recipe, recipe, watermelon
Servings: 6 icy poles/popsicles (100ml ea)


  • Icy pole/popsicle mould with sticks


  • 2.2 lbs (1kg) red seedless watermelon
  • ½ a whole red chilli add more or less to your personal taste
  • 1 tbsp (15 gms) caster sugar
  • 1 tbsp(15 gms) jam set optional but icy pole may seperate without it
  • 3 tbsp (45 ml) lime juice approx. 1 lime, more to taste


  • Cut the green skin off the watermelon and cut into large chunks
  • Carefully cut your chilli in half, deseed and roughly chop. I highly recommend you use gloves!
  • Blend most of your watermelon then strain liquid.
  • With the last batch of watermelon add chilli, sugar and jam-set. Blend until chilli is well chopped and sugar and jam-set is dissolved. Strain liquid and add to the rest of the strained watermelon.
  • Juice lime and add to watermelon mix. You will need 600ml of liquid in total, if you are running short blend and strain some more watermelon.
  • Taste the mix and add more chilli, lime or sugar to taste
  • Pour into icy pole/popsicle moulds and freeze for 8 hours or overnight until set
  • Once set carefully remove from moulds and enjoy! Mind the drips!


The jam-set is readily available from supermarkets.  It contains pectin which helps emulsify the ingredients.  You can make the icy poles without it but they may seperate.  
I use the larger, less hot cayenne chillies in this recipe.  I find half a chilli is enough for these icy poles to pack a punch without blowing your head off.  Add more or less chilli to your personal taste, especially if mixing this up with hotter chilli such as habaneros or birds eye.