Whip the cream (using an electric beater/food processor/stand mixer) until stiff peaked.

Blend the honeydew melon, honey and food colouring (if adding) in a blender until pureed.

Combine the whipped cream and the pureed honeydew melon by gently folding the cream. (Don’t whisk or stir as it will ruin the texture of the cream.) This should result in about 1 and 1/3 cup of mixture.

Pour the honeydew melon - cream mixture into ice pop moulds and freeze them until slushy (for about 2 hrs). Insert the ice pop sticks then return them to freeze until completely frozen (a further 6 hrs or overnight).

Pour the cream into a pot and add the honey. Boil and stir it on low medium to low heat for about 3 mins. (Stir well to dissolve the honey and not to burn the cream). Turn off the heat, set it aside and cool it down for about 5 mins.

Cut the cleaned honeydew melon into small chunks and put them into a food processor/blender. Blend it until it turns to puree.

Combine the cooled cream (from step 1) and the pureed melon (from step 2) in a bowl. whisk well. Pour the honeydew cream mixture into ice pop moulds and freeze it for at least 6 hours.