Sweet Summer Nostalgia: Creative Popsicle Flavors with Beth Nielsen

Whether they’re purchased from an ice cream truck or pulled from a homemade freezer mold, a cold and refreshing popsicle is one of the most popular desserts during the summertime. While frozen desserts like ice cream have been around for a long time, the popsicle is a somewhat recent invention. Since the treat is such a big hit with kids, it comes as no surprise that their popularity can be traced to a happy accident caused by a child and an unusually cold summer night.

Popsicle-like sweets have been enjoyed since the late 1800s. However, their rise in popularity is attributed to Frank Epperson’s patent of “frozen ice on a stick” in 1923. Epperson’s idea for the popsicle came from a childhood experience: he accidentally left a cup full of water, powdered drink mix, and a stirring stick out on his porch overnight. Temperatures dropped to below freezing, and he awoke to a sweet handheld dessert. Epperson grew up to become an entrepreneur, eventually patenting his idea for a treat he called the “Epsicle ice pop” (after his last name).

He started selling his Epsicles at an amusement park in California, and the dessert was so popular with his own children that they referred to them as “Pop’sicles.” Epperson eventually changed the name to Popsicle and later sold the brand to the Joe Lowe Company. The treat’s name is now so iconic that it has become the generic term for any frozen treat on a stick.

Here at Nielsen-Massey Vanillas, our resident popsicle expert is our Vice President of Culinary, Beth Nielsen. Some of Beth’s favorite childhood memories are of enjoying a tart, citrus-y Dreamsicle from an ice cream truck on a hot summer’s day. Her favorite way to recreate this nostalgic flavor profile is to marry Orange Blossom Water, Pure Orange Extract and Tahitian Pure Vanilla Extract.

As a big popsicle fan, Beth loves to try out different flavor combinations and ingredients when she makes her own homemade popsicles. Her favorite ideas include:

• • Making healthy(ish) fruit popsicles with mostly water, fresh fruit and herbs
  • Using avocado to achieve a creamy texture without using dairy
  • Adding chia seeds for extra protein
  • Incorporating a low-ABV alcohol, like Moscato or sangria, for a boozy treat that doubles as the perfect ice cube for any cocktail

If you’re as inspired as we are by Beth’s memories and her love of frozen treats, try out some of our favorite popsicle recipes:

We’d love to see your frozen creations and hear about your fondest popsicle memories – share them with us by using #NielsenMasseyInspires.