By Riddley Gemperlein-Schirm
Ice cream is great, but—and we’re not trying to throw down any gauntlets here—ice pops are unequivocally awesome. Ice cream melts fast. Ice pops don't—better for savoring lick by lick. Ice cream, unless it’s on a cone, isn’t portable. You can take ice pops wherever you might meander—upstairs, downstairs, outside, poolside. Plus, ice pops don’t require an ice cream maker—just some molds and sticks. They’re as easy as one, two, freeze. Here are 8 ice pop recipes that stick it to summer.
Roasted Banana Paletas by Nicholas Day
Fudgesicles by Alice Medrich
Blackberry, Rosemary, and Yogurt Ice Pops by Amanda Hesser
Strawberry, Rhubarb, and Lime Ice Pops by Isadora
Picolé de Milho Verde (Corn Pop) by meraviglia
Mango Lassisicles by Nicholas Day
Homemade Berry Rocket Pops by Ashley McLaughlin
Strawberry Shortcake Ice Cream Pops by Jestei
Photos by James Ransom, Bobbi Lin, and Ashley McLaughlin.