Could you tell a Nutty Buddy from a Drumstick or a Bomb Pop from a Firecracker? Take this frozen treats identification quiz on Slashfood.
Frozen Treats ID
What's the point of summer? Nibbling ice cream stuffed cones all the way down to their tips. Can you name these three from left to right?
Nutty Buddy / Snickers Cone / Drumstick
Drumstick / Ben & Jerry's Cookie Dough Cone / King Cone
King Cone / Drumstick / Nutty Buddy
Drumstick / Nutty Buddy / King Cone
What would you do for a Klondike Bar? Well, for starters, figure out which one it is! What's the order, left to right?
Husky / Eskimo Pie / Klondike Bar
Eskimo Pie / Klondike Bar / Husky
Klondike Bar / Dove Bar / Eskimo Pie
Eskimo Pie / Klondike Bar / Dove Bar
Here are two frozen on-a-stick renditions of a sweet dessert treat. Name 'em left to right.
Klondike Tiramisu / Good Humor Tiramisu
Good Humor Chocolate Eclair / Eskimo Pie Chocolate Eclair
Popsicle Banana Nut Sundae Bar / Eskimo Pie Banana Nut Sundae Bar
Eskimo Pie Chocolate Eclair / Good Humor Chocolate Eclair
The gumballs at the bottom of this conical confection give your chattering teeth something to chew on.
Screwball
Shocko
Drillbit
Warhead
Woo-hoo for red, white & blue! Extra points (okay, not really) if you can remember the flavors.
Rocket Pop
Bomb Pop
Firecracker
Astro Pop
Three super-sour flavors come together in this palate-punching pop. What's it called?
Triple Shock
Sour Blast
Triple Blast
Roman Candle
This ice tream truck classic boasts a crumby coating and a fun, fruity pink center. We'll share the flavor, but the name of this chilly novelty is what?
Strawberry Colonel Crunch
Strawberry Kruncher
Strawberry Shortcake
Strawberry Whitehouse
The details are a li'l bit sticky, but we're sure you can ID these choco-luscious confections from left to right.
Dove Bar / Good Humor Bar / Haagen Dazs Bar
Dove Bar / Haagen Dazs Bar / Eskimo Pie
Good Humor Bar / Eskimo Pie / Haagen Dazs Bar
Haagen Dazs Bar / Eskimo Pie / Dove Bar
Lick away the summer days with this classic choco-pop.
Jell-O Pudding Pop
Yoo-hoo Pop
Fudgesicle
Blue Bunny Big Fudge
One of these delicious treats is actually dairy-free. Which might that be?
Left
Right
Rooty tooty - this is one fruity pop! What's it called?
Froz Fruit
Haagen Dazs Fruit Bar
Popsicle
Jell-O Fruit Pop
Chilly little beads pack mega-sour flavor into a convenient little cup.
Blue Bunny Buckshot
Dippin' Dots
Popsicle Shots
Tear Jerker
Chopped nuts are the star of this classic ice cream truck confection.
Colonel Crunch
Toasted Almond
Nutty Buddy
Crunch Bar
This luscious, lightened-up ice cream sandwich tastes every bit as great as its full-caloried counterparts.
Skinny Cow
Slenderella
Slim-A-Bear
Slender Pie
This dreamy treat is a perfect pairing of fruit and cream - all on a handy stick.
Big Stick
Creamsicle
Otter Pop
Dreamsicle
Chocolate covered mini chunks of ice cream are a super-quick fix for a chilly treat craving. Name these two from left to right.
Quickly: when I say the word "wine," what do you think of? California, Virginia, or New York? Spain, Chile, or Australia? Chateaux or vineyards? Silver trays of champagne circling through a wedding reception? Winos swilling rotgut? Seventies swingers dipping bread cubes into fondue while pronouncing the Mateus "amusing?" Drunken college kids doing box-wine funnels? Or do you think of dessert?
All summer, my yearly seizure of frozen dessert making has been in full swing. You know the drill: as a season dawns, you feel besieged by the love of seasonal ingredients and compelled to express the love in your kitchen. In fall it's pumpkins and in spring it's the first vegetables (vegetable marrows, if you're a Christie fan). And, for me, in summer, it's ice cream. And sorbet. And lemon ices. And milkshakes (cabinets, if you're a Rhode Islander).
And ice cream sandwiches with a bit of that brown wafer still adhered to sticky wrapping paper. And digging through the arctic wonderland of the ice cream case to get to the shy banana popsicle that always hides among the more sociable grape and orange. And the homemade version you found in the freezer in ice cube trays with toothpicks standing at attention. And dashing into a convenience store off the interstate for a cherry slush. And walking through the county fair, trying to eat your snow cone before it melts and a sluice of sugary water runs out of the hole in the bottom of the conical paper cup and down your arm, screaming "buffet" to the mosquitoes who were killing time waiting for you to come along.
Last summer, a reader took the opportunity to excoriate me for my perceived show-offery when a sorbet recipe I posted mentioned the use of an ice cream maker. Well, for one, a goodly percentage of ice cream, sherbet and sorbet recipes conclude with the mandate to "freeze according to ice cream maker's directions" and for another, it was a goshdarned wedding gift!
Perhaps some small accord could be struck, or perhaps even kicked with the use of the UCO Play & Freeze Ice Cream Maker. Ice and rock salt are added to one chamber and edible ingredients to another. The whole unit is then hand-tightened together and the merrymaking/ice cream churning commences. The ball can be tossed, shaken, passed and generally frolicked about with, then opened and stirred, resealed and agitated again until the mixture reaches a pleasing consistency, and co-churners have worn out all "Have a ball!" related puns.
Still, should the $16.50 expenditure (via Amazon) still seem a tad schmancy, I included a coffee can agitation method in a post on Soul-Saving Sweet Tea Sherbet a while back.
Summer time is hot. Where I live, it's in the upper 90s every day. It makes me want to tear into a frozen treat at any moment. If summer time makes you crave anything frozen, maybe some of these will get your mouth to watering and your feet headed toward the freezer.
1. Here's a whole half dozen ideas from LifeHacker. 2. These FrostBites and FrostTeas look mighty good. 3. The butterscotch banana pops from Parenthood.com may be a variation on a theme, but pretty tasty-looking. 4. The creamy, fruity pops from Frutto della Passione look quite tasty. 5. Here's some more frozen watermelon-y goodness from Eating Out Loud. 6. Why not try some easy strawberry frozen yogurt from Baking Bites? 7. This hilarious post about making an ice cream sandwich is worth a read. 8. For those of us watching our weight, eDiets has a few suggestions about frozen treats under 100 calories.
I do believe that Krystina Castella's book, Pops! Icy Treats for Everyone has been the hottest cookbook this summer. I've seen it everywhere from Oh Joy! to Baking Bites to Elastic Waist. I've had it sitting on the arm of the rocking chair in my living room (where all my homeless cookbooks end up) for the last month. I bought some popsicle molds so that I could try out a few of the recipes, but life (and the state of my freezer) has continually gotten between me and homemade popsicles. However, last weekend, my boyfriend and I bought a new refrigerator. It will be here on Saturday and so I pulled Pops! out of the stack so that I could prepare to take advantage of the new, larger freezer that's coming my way.
Having spent a little time flipping through this book, I can see why everyone has been going so crazy for it. Castella divided the book into six sections, Healthy Energy Pops, Fruit Juice Pops, Soda Fountain Pops, Cream and Pudding Pops, Coffee and Tea Pops and Cocktail Pops. These are definitely not the old popsicles I made with nothing more than reconstituted orange juice as a kid.
I think that the first recipe I'm going to test out when I have the new freezer this weekend will be Apricot Pops on page 47. For those of you who already have this book, which recipes have you tried? Any that are must-makes?
Kind little rituals seem to go a long way toward making marriage work, so almost every weekend, I make my husband some sweet tea. He's a Southern boy by birth (Brooklynian by marriage), and having a big ol' pitcher easily grabbable in the fridge seems to right any Mason Dixon imbalance he might be suffering at the time. I've got it down to a science, proportion-wise, but this past weekend, his itch for a sugar fix kicked in while I was at the grocery store. What he made tasted divine, but there was just too much for one pitcher, and not enough refrigerator room for a second.
If nothing else, the nuns at St. Scorpacciata instilled in me the mortal fear of wasting food, and seeing how I'd been at the store to buy milk (which neither of us usually drink) for a Bolognese, I decided sherbet would be what saved our souls from eternal damnation. I suppose we won't know for a while if that worked, but it did taste pretty damned delicious.
When I was a kid, we had a set of popsicle molds that I loved. They produced round popsicles and the handle part had little circus animals on them. My sister and I would always fight over who got the elephant or the lion. In later years we got one of those sets with the build-in straw, that allowed you to slurp up the melting juice so that it didn't spill out all over your hands. In those days, there was just nothing better than a homemade popsicle made from orange or applejuice.
With summer undeniably here, what better time pull out those molds and make some of your own homemade frozen treats.
Are you an avid tea drinker looking for a different way to enjoy your tea this summer? A lot of tea drinkers go iced in the warm summer months, some even adding lemonade to their iced tea, but there is an even colder way to enjoy your tea in the summer months if you enjoy green tea: smoothies!
Below you will find the recipe for my personal summer tea concoction, which will require matcha (powdered green tea). Matcha is high in caffeine content compared to regular steeped tea, so you may not want to indulge in one of these smoothies too late in the day.
INGREDIENTS 1 tsp matcha (powdered green tea) 4 oz. cup of fruit-flavored yogurt (Light 'n Fit works well, low in sugar) frozen strawberries (or other desired fruit) frozen peach slices (or other desired fruit) apple juice
Can you tell a Drumstick from a King Cone or a ID your favorite brand of chocolate eclair? Take our coolest quiz yet, and then come back to share your score, or reminisce about your favorite frozen confections.
When I was a kid I was crazy about Creamsicles, though perhaps not quite as crazy as Flickr user Broken Piggy Bank who looks like a Creamsicle maniac. Oranges were my favorite fruit and I used to suck down so much OJ that my Dad took to rationing it out. Perhaps I turned to this classic frozen treat as a form of OJ replacement, though probably not. After all, what's not to like about cool orange sherbet enrobing a creamy vanilla ice cream core.
I haven't had a Creamsicle in more than 20 years, but lately I've become addicted to an old-school soda fountain treat that I'm certain is its great grandaddy. The orange freeze is a thick shake that 's infinitely more refreshing than a Creamsicle, if only because of the sheer volume. That ice-frosted shake cup is filled with another glass of creamy orange refreshment.
Some types of kids will eat the icing off the birthday cake and leave the moist, denuded slab of cake lying dead on the plate. They'll pull the crispy bits off the fried chicken and leave the meaty carcass behind.
I was the other kind of kid, the one who ate her treats slowly, methodically, from the worst to the best. I could spend half an hour on a Twix bar, nibbling off the greasy, slightly grainy chocolate from the top and sides before separating the cookie from the thick, soft strip of caramel, which I'd roll into a ball and eat last. Give me Lucky Charms and I'd eat every last bit of soggy, Styrofoam puff cereal until I had an entire bowl full of marshmallows. I'd marvel gleefully at my bounty before digging in with a soup spoon, the marshmallows slippery as minnows in my mouth.
This culinary deconstructionism and best-for-last attitude explains my affection for the Drumstick. First comes the nuts, to be picked off one by one with your front teeth. Then the shattery chocolate shell, to be broken and removed piece-by-piece. Next, the globe of sweet, bland vanilla ice cream, to be licked to nothingness in a precise spiral pattern. The chocolate-lined cone would be eaten in a spiral pattern too, with overlapping rows of tiny, neat bites.
And there, hidden at the very bottom, was a solid cone of chocolate. I'd still be savoring the melting lump in my mouth even after I'd washed the stickiness off my hands and settled in to watch the Smurfs.
When I was a young kid, my family lived in Los Angeles. However, every summer, my mom would pack my sister and me up and we'd head for Philadelphia. We'd spend weeks living with my grandparents, five people in a two-bedroom, one-bathroom apartment (the same apartment I live in now). My dad would stay in LA to work and take care of the dog.
It was a time towards which everyone looked forward. My mom enjoyed the opportunity to get away from smoggy Southern California (although humid Philly wasn't exactly a good trade), my dad liked having the house to himself for a while, my grandparents loved having us within hugging distance and my sister and I, well, we looked forward to the treats. Particularly the water ice.
There was nothing like Philadelphia water ice back home. You could get Sno-cones or shaved ice, but water ice was smooth and fruity and perfect to cool you down on those muggy days. The only problem was that my grandfather was a cancer researcher who had done a lot of work studying food coloring. When he was around, we weren't allowed to get any red flavors of water ice, which was torture for two girls who only wanted strawberry or cherry-flavored frozen treats.
When I moved to Philly after college, I didn't have anyone monitoring my water ice consumption and for that first summer, I ate mango and passionfruit water ice nearly every day (the flavor assortment has grown considerably over the years), often in place of dinner. These days, I try to hold off and save it as a special treat, one to savor and turn to on those hot summer days. I haven't had any yet this year, but it's going to be another hot day today. It might just be the perfect day for my first cup of smooth, fruity, wonderful water ice.
I was in NYC the past week to attend some food and cocktail events and to tape some spots about summer time cocktails and spirits for a radio show, during the first heat wave of the summer. For several days the temps were in the mid to high 90's and the whole city was in meltdown. Everyone walked around slightly spaced out and dragging their feet, myself included. For me the weather was a real killer because I live on the coast of Maine and the warmest it had been all year was a day or two in the low 70's, with it so chilly at night I still had the heat on every night since last September. The morning I left for NYC it was 42 degrees out and I started the drive with my heat on high in my car, by noon the AC was cranked instead.
As I walked out of the radio studio on my last day in town it was the hottest yet. 96 degrees in the shade and the humidity was so high that you felt like you could actually feel the water sitting lifelessly in the air. I broke into a full sweat before I had walked ten feet and I started to think about waving down a taxi. My original plans were to walk from the financial district, north up to Chinatown to get some eats and buy some lychee fruit, and then through Soho and into the East Village. Now it didn't seem like a very good idea at all.
For ten summers, I attended an all girls sleep-away camp in the Pocono Mountains. For seven years as a camper and three years as a counselor, I lived for sticky poolside days and cool nights snuggling around the campfire. I loved every minute of camp. Even when the job wheel sentenced me to toilet duty or I lost count of the number of mosquito bites on my left leg alone, I would swear there wasn't a happier girl in the world.
Camp is so wonderful because of traditions: uniforms on Friday nights, banquet at the end of each summer, songs for every emotion, occasion, and weather condition. Camp food traditions are a category on their own: S'mores and bug juice are a given, but I'll never forget the plates of ice cream we'd get once each summer, the best grilled cheese in the world, and donuts and Firecracker popsicles on the Fourth of July.
Now I know that it's popular to eat this frozen treat every year on that day, but when I was younger, I remember thinking how brilliant it was that camp had found these beautiful and delicious red, white, and blue popsicles to serve in celebration They were left out after lunch, and I could barely get through morning activities in anticipation. We always had to debate which flavor (red cherry, white lemon, or blue raspberry) was tastiest, and I always chose lemon, struggling to lick the top and bottom of the popsicle first to save the middle for last.
Sometimes during the summer, I see them when I'm food shopping. I wonder if they taste the same, and I consider purchasing a box. But then I pass them over, knowing that the memory of licking them with friends on dining hall steps is all the sweet I need.
For me, the beginning of every season conjures up images from my childhood. The changing of the seasons makes me sensitive to the passing of time. And so, while opening the freezer door on a recent particularly hot June evening, I remembered the orange popsicles I'd make during the summer. I romanticized those blisteringly hot summer days as a 7-year-old boy with both of my sisters sitting outside by our inflatable "kiddy" pool. At that moment, I felt compelled to make the same super sweet, mildly acidic, and juicy ice pops.
I went to Bed Bath and Beyond to purchase the identical plastic popsicle molds I used as a child. On the side of the plastic mold is a straw so that you can drink the orange juice that melts to the bottom. For some reason, I remember that being the most enjoyable part of the treat. As a child, creating these orange juice popsicles –pouring orange juice in the molds and placing them in the freezer-seemed so thrilling.
I highly recommend these orange juice popsicles! They're a great way to keep children excited and hydrated during the sizzling summer days. Find out some wild and crazy ice pop ideas and check out the gallery of popsicles of different shapes and sizes.
Quickly: when I say the word "wine," what do you think of? California, Virginia, or New York? Spain, Chile, or Australia? Chateaux or vineyards? Silver trays of champagne circling through a wedding reception? Winos swilling rotgut? 
Summer time is hot. Where I live, it's in the upper 90s every day. It makes me want to tear into a frozen treat at any moment. If summer time makes you crave anything frozen, maybe some of these will get your mouth to watering and your feet headed toward the freezer.
Kind little rituals seem to go a long way toward making marriage work, so almost every weekend, I make my husband some 
Are you an avid tea drinker looking for a different way to enjoy your tea this summer? A lot of tea drinkers go iced in the warm summer months, some even adding lemonade to their iced tea, but there is an even colder way to enjoy your tea in the summer months if you enjoy green tea: smoothies!
Some types of kids will eat the icing off the birthday cake and leave the moist, denuded slab of cake lying dead on the plate. They'll pull the crispy bits off the fried chicken and leave the meaty carcass behind. 
For ten summers, I attended an all girls 
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