These popsicles are extra cool
From Fabs covered in hundreds and thousands to the spaceshipshaped Zoom, lollies are a hot-day, ice-cream-van bolt to the heart. Now the ice lolly is growing up with cool, playful new flavours.
Ice cream has gone through many permutations and combinations in recent years. First there was the molecular wizardry of nitro, using it to whip up savoury combos such as bacon and egg. Then there was cereal-milk-flavoured soft-serve and hard shakes laced with spirits. Now lollies are getting a sophisticated twist. At San Sebastián’s
Loco Polo ( facebook.com/thelocopolo), customers can build their own, choosing from bases such as dulce de leche with a caramel middle, then selecting a molten chocolate dip and nuts to dunk it in. And at London confectioner’s Pierre Marcolini ( 0044-20-7225 5989, marcolini. com) there’s a DIY toppings bar for the dark-chocolate and mangosorbet lollies; pick from coconut, sea salt and sesame seeds – the next generation of sprinkles. But the smartest spin we’ve seen is at Hija de Sanchez ( 0045-53-73 9510, hijadesanchez.dk), a Copenhagen taqueria named in the World’s 50 Best Restaurants Academy. Here, former Noma pastry chef Rosio Sanché serves Mexican paleta popsicles, including avocado covered in freeze-dried raspberries and caramelised goat’s milk. Meanwhile, the hibiscus-tea flavour comes with agave spirit for a full-throttle kick.
Clockwise from top left: A Diablo Pops Michelada; Hija de Sanchez avocado paleta; Lazy Haus fig lollies; Rawberry chia pops;Juicee white-chocolate ice cream; ice cream at Mackies