Do you remember that time in your life when all the world’s problems could be solved by an Otter Pop on a hot day? We miss those days. Being a grown-up is hard—but popsicles still help. Ensure you have a great summery weekend with one of these sweet, cool treats on a stick:
Though their Wallingford shop isn’t quite open (they’re promising us it’ll be any day now), you can find this local purveyor of creative popsicles at farmers markets across the city. Check out the full schedule here, or swing by the U District market on Saturday or either Fremont or West Seattle markets on Sunday.
Order: The seasonal flavor right now is strawberry lemonade, but I’m a big fan of the creamy Kona coffee.
We’re sad to have missed the negroni popsicles at neighboring bar Foreign National for negroni week, but this trendy Vietnamese-influenced restaurant (with the most fab tropical wallpaper) makes three variations on the creamsicle to cap a dinner of crispy duck rolls and cumin pork ribs.
Order: Get the sour-cherry coconut, or if you don’t have qualms about ordering more than popsicle—you shouldn’t—go for all three with the Thai iced tea and Vietnamese iced coffee.
This adorable little Ballard shop, where all the ice cream is made from scratch from real, organic ingredients, has ice cream cones and macaron ice cream sandwiches, but we find ourselves here repeatedly for that throwback to childhood: the push-up pop.
Order: There are usually a couple of flavors to choose from, and they rotate regularly, but if strawberry anything is available right now, get it.
Seattle Cookie Counter
Named after the delightful ice cream sandwiches sold originally from the mobile business’ VW van, Seattle Cookie Counter’s newly reopened Greenwood shop has an expanded menu that also includes treats like their take on a DQ Dilly bar, with ice cream dipped in a hard shell. Did we mention everything here is vegan?
Order: You may not find the same option twice, but the PB&J variation with peanut butter shell is magic.
Edouardo Jordan calls the cold, house-made treats at his new Southern restaurant “flips,” though they’re essentially sorbet frozen in Dixie cups.
Order: Most recently, the kitchen was making sweet tea flips—a delightful dessert perfect for the kind of hot nights the South is famous for (and even our breezy evenings here).