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3 Ingredient Korean Melon Bars {Melona Ice Cream Bar}

Korean Melon Bars

As with most of my childhood memories the fondest ones I have revolve around food.  Melona bars were the summer highlight.  They were always a cool and delicious treat I enjoyed every summer I visited Korea.  If you’ve never had one, you’re in for a treat!  They’re a dazzling combination of thick and creamy paired with bright and sweet, tasting of the most refreshing, juicy melon.  Just the sound of the crinkling wrapper or smell of melon can instantly transport me back to those sweltering summer days I spent with the girls from the block.  We played the rubber band game for hours, only taking breaks for salty dried fish snacks and these melon bars {our juvenile discovery into the amazing world of sweet and salty}.  Those were the summer days when gigging with the neighborhood girls and making the daily trek to the local market to bond over gossip and melon bars that captures my youth.  Today, every single bite of this smooth fruity concoction makes me feel like I’m that little girl again without any cares beyond when she’d get her next “melon bar fix.”

These Korean melon bars can be made in as little as 5 minutes then popped into the freezer to set.  You don’t even need those plastic popsicle molds as they’re filled in portable paper cups to share and enjoy anywhere.  The whipped cream and sweetened condensed milk help keep ice crystals at bay making these pops lush and milky.  They’re like a hybrid popsicle-ice cream if that makes any sense.  Recently, I discovered that they also make strawberry, banana, and mango flavors as well so feel free to crush up other fresh fruits to create your own, one of a kind ice cream bar.  Mango lassi or green tea ice pop, anyone?  For this classic recreation, I kept to my fond food memory with honeydew but you can also use Korean melon if you can find it.  The trick is to get your hands on the ripest melon possible.  It really pronounces the melon flavor and makes these pops sing.

As I mentioned in the video, I can’t seem to find these anywhere so boy am I glad I can whip them up at home now whenever the craving strikes.  I also love how they take such faint effort and you can make 2 or 20 without much of a stretch.  I hope you’ll try my super simple, 3 ingredient melon bar recipe soon and let me know if you try any crazy flavor combinations, I’d love to know!

4.6 from 8 reviews

3 Ingredient Korean Melon Bars {Melona Ice Cream Bar}
Serves: 6 Pops

  • ½ c cold heavy cream
  • 1 c honey dew/Korean melon
  • ⅓ c sweetened condensed mik

  1. Whisk the cream until soft peaks form, meaning the whipped cream is thick and billowy and the peaks softly curl over.
  2. Blend the melon and sweetened condensed milk and carefully fold into the whipped cream.
  3. Evenly pour into the cups then wrap in foil and wedge a popsicle stick into each one.
  4. Freeze to set {about 4 hours} and enjoy!

Korean melon 참외 is traditional.


Your Squishy Monster



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19 thoughts on “3 Ingredient Korean Melon Bars {Melona Ice Cream Bar}

  • Daniela says:

    This is perfect for the start of the warm season, sounds so refreshing and yummy.

  • Evelyne@cheapethniceatz says:

    You make these ice cream bars sounds so divine, love melon but how unusual in this part of the world to see it in a cold dairy treat. I do really want to have some now.

  • Norma Chang says:

    I will surely make these if and when summer finally arrives in New York.

  • brian says:

    ice cream ice cream we all scream for ice cream! ahahaa

  • Anna @ shenANNAgans says:

    Yay you get to enjoy summer delights, we folk in the land down under are currently experiencing some of the coldest most awful weather, so will have to bookmark these beauties for a few months down the track.

  • Kelly says:

    Oh my gosh, I love Melona bars! I can’t wait to try making these! They look delicious!

  • Gourmet Getaways says:

    Melona bars are a hit in Manila, too! This recipe is perfect for the scorching summer heat! Thanks, Angela!!

    Julie & Alesah
    Gourmet Getaways xx
    Hope to see you at our site when you have time xx

  • Mary Frances says:

    This looks so creamy and refreshing! Perfect for summer!

  • Cindy says:

    Have had them in California,from Food Max, but can’t find in Maine . Can’t wait to try this! Thanks

  • The Squishy Monster says:

    Thanks for being here, Cindy. I hope you enjoy the recipe!!

  • KChau says:

    I made this, and just now placed it in the freezer….hoping it comes out well.

    My problem with it is that it turned out a bit bitter. I did some googling and read that it’s because honeydew melon and milk do not mix well, which is what is causing the bitter taste.

    It’s not the ingredients individually, because I have tasted each ingredient separately and there is no bitter taste. Everything is fine.

    But when all blended, it is bitter. Why? I do hope freezing it might do some good. :/ I love melona melon bars to, and I was really excited. Now I am not sure.

  • The Squishy Monster says:

    Hi, Kathy! Did you use regular milk? I find that it changes the consistency too much. Additionally, you may have a melon that was picked immaturely at harvest or have a melon now that may be beginning to ferment {which happens a lot where I live in the Caribbean}. I haven’t experienced any bitterness when making this recipe . At what point did you add the melon? What order did you incorporate the ingredients?

  • Angela says:

    I made these for my kids and they love them. Thanks!!!

  • The Squishy Monster says:

    Nice! Thank you very much for letting me know, Angela…great name, btw =)

  • Matt says:

    I fell in love with Melona bars from the Hmart in Annandale. Now in AZ I can only find these knockoff Haitai melon bars. They’re still quite yummy, but I’m excited to try and DIY them now with this recipe. The weird thing about the Haitai bars is that their first 3 ingredients are Water, White Sugar, and Processed Butter. I wonder if the butter helps make them extra creamy somehow?

  • The Squishy Monster says:

    Hi, Matt! That’s an excellent question. Heavy cream is essentially the beginning stages of butter so it could be possible =)

  • Boo says:

    I cannot wait to try this recipe but have one question about measurement. Is the cup of melon measured with the melon completely squished down so you don’t see any pockets or air, or just cubed and placed in the cup loosely?

  • The Squishy Monster says:

    Hi, Boo! You can loosely pack the melon in the measuring cup =)

  • Boo says:

    Thank you so much for this answer!

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