Place cantaloupe on a rimmed baking sheet or in a freezer bag and place in the freezer a few hours or until frozen.
Place frozen cantaloupe in a food processor and pulse until crumbly. Add the honey, water, and lemon juice and let the motor run until the cantaloupe is creamy, stopping to scrape down the sides as necessary. Add the dates and pulse a few times until they are finely chopped.
Spoon the mixture into popsicle molds, place sticks, cover, and transfer to the freezer until firm, at least four hours. Run hot water over the outside of the popsicle molds for a few seconds to make them easy to remove.