• To a blender, add honeydew chunks, raw cane sugar and unsweetened plant milk. Blend until completely smooth, and adjust to taste. Honeydew will vary in sweetness, so add more sugar as needed.
• Pour your mixture into an ice cream or sorbet maker and allow to thicken. If enjoying as spoonable ice cream, you can stop here!

To shape into classic melona bar form:

• Once your ice cream is ready, prepare a small, square mould (I used a plastic medjool date container) and add your mixture into the pan. Flatten and smooth with a spatula.
• Cut holes into one side of the mould, insert popsicle sticks through the holes and freeze until solid.
• To shape, cut and break down the mould and discard. Slice your popsicle shapes and shave off the sides to make a nice rectangle.

To shape in any popsicle mould:

• Use your favorite popsicle mould and pour the mixture into each mould. I recommend silicone for easy removal. Insert a popsicle stick or the accompanying mould sticks and freeze until set, at least 2-3 hours.