I had these popsicle molds for 14 months before using them once, yet in the weeks since I used them for the first time, I’ve made three other varieties and considered doing a 5-day week of posts here exclusively devoted to popsicle offerings. I’ve basically fallen down a popsicle rabbit hole so deep, now every time I see something that looks good, I think, I wonder how that would taste as a popsicle. (My family’s looking nervous around me, understandably.)
So, what changed? First, I realized that they hold 1/3 cup each. One-third of a cup! Do you know how little that is? You could literally stuff it with the most indulgent Ben & Jerry’s and still come in under their suggested serving size, while eating something that felt generous. Not that we’re going to do that. Yet. I also realized that all of the headaches that most iced frozen desserts involve — egg yolk custards, buckets of leftover egg whites, freezer bowls, the churning of machines so loud and groaning that we used to (seriously) lock in the bathroom so we didn’t have to hear it, only to have another two hours of freezer time to go — do not exist in Popsicle Land, a magical place where all concotions freeze perfectly and but six hours stand between you and your next indulgence-on-a-stick. Finally, seeing as we recently decided it would be a really good idea to buy a white carpet, I especially love that at least the ones I’ve been making aren’t terribly drippy. As they’re mostly fruit purees and other thick things, they don’t so much melt back to a watery state when someone (not naming names) takes an hour to finish one.
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