1. In blender, pulse watermelon cubes until puréed. Strain through fine sieve, discarding solids.
2. Mix together watermelon juice, Ripple Vanillla and honey.
3. Press two mint leaves into bottom of each ice pop mold.
4. Pour mixture into ice pop molds. Freeze for about 4 hours or until firm.

TIPS

– Add chopped dark chocolate chunks if desired.
– Substitute basil for mint if desired.