In Season: Watermelon Ice Pops
- Invitation
- 1 day ago
- 2 min read
Cold, refreshing and made with ingredients from local farmers, Oxsicles’ watermelon ice pops hit the spot on a hot summer day.
Written by Emily Welly | Recipe by Elizabeth Speed | Photographed by Joe Worthem
Oxsicles’ handcrafted ice pops are a sought-after summer treat in north Mississippi. The frozen snacks come in myriad flavors, but perhaps nothing captures the season better than the flavor of sweet, ripe watermelon.
According to Oxsicles owner Elizabeth Speed, watermelon is always a popular flavor, particularly at summer festivals like Water Valley’s annual Watermelon Carnival.
“I think the key to the best tasting watermelon pop is the ingredients,” Speed said. “I use local watermelons from Clear Creek Produce and Halleluyah Gardens, fresh lime juice and local honey from Mardis Honey Farm.”
Oxsicles are available at Chicory Market, Oxford Community Market (every Tuesday 3-6 p.m.), during the Summer Sunset Series in the Grove (on Sundays in June), and at The Lily Pad, Sugar Magnolia, and in the POD market in Stockard/Martin on the Ole Miss campus.
Speed has owned Oxsicles since 2020. She purchased it from founder Lauren Klimentz right before the pandemic began — presenting her with an early challenge. “We got through the first season by having neighborhood pop-ups and small outdoor gatherings,” she said.
Since then, the business has grown. The ice pops in the Oxsicles cart come from the company’s dedicated commercial kitchen, which has a Robopop machine that makes up to 350 popsicles an hour.
An important note for locals who love Oxsicles: The business is currently for sale as Speed is pursuing new ventures. For more information about the sale of the business, contact oxsiclespops@gmail.com.
Watermelon Oxcicles
Makes 8-9 (3-ounce) ice pops, depending on juiciness of watermelon.
1 tablespoon local honey
2 tablespoons fresh lime juice
6 cups chopped watermelon (preferably locally grown and in season)
1 pinch of salt
In a blender, pour in honey, and then add lime juice and watermelon. Add a pinch of salt, and process until completely smooth.
Pour into ice pop molds or small cups, leaving a little room at the top for expansion.
If using regular molds, snap on the lids and freeze until solid, about 4 hours or overnight. If using cups, freeze for a couple of hours, insert sticks, and freeze until solid.
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