A packing run of Pleasant Pops, waiting to be unwraped. (Photo by Dave K Cooper)
Dish of the week: Ice pops
Where to find it: Pleasant Pops, Ris, Colada Shop, DNV Rooftop, Orange Cow
If you haven’t noticed, there’s barely a month left to go before fall officially arrives. That’s all the more reason to double down on enjoying summer eats in the coming weeks—before the air turns brisk and menus trade watermelon for pumpkin.
One oft-neglected frozen treat is the humble frozen ice pop (we’d say Popsicle if it wasn’t a brand trademark). They’re chock full of childhood nostalgia (much like ice cream sandwiches), yet somehow they don’t seem as exciting as the years go by. It’s hard to compete with more adult icy options like boozy slushies or shaved ice cones. Still, fruity ice on a stick is a cheap and convenient way to cool off on a hot day, no matter what your age. And new takes on the classic are filing D.C. freezers, from food trucks to fine-dining restaurants.
Start off at Pleasant Pops in Adams Morgan (1781 Florida Ave. NW) or downtown (731 15th St. NW). The D.C. company started serving pops in 2010 and quickly grew a following for its fresh flavors like strawberry ginger lemonade, peaches and cream, cookies and cream, and Mexican chocolate. They also sell at the Mt. Pleasant farmers market on Saturday mornings and the Dupont Circle market on Sundays.
You’ll also find several kinds of ice pops roaming area streets with The Orange Cow food truck. It offers three homemade varieties, each made from an organic lemonade base. The most popular is the gummy bear flavor, which currently shares the menu with watermelon cucumber and lemonade. The pops run $3.50 each. The truck stops at L’Enfant metro station from 2:30 p.m. to 4 p.m. during the week, and you can follow along on Twitter for additional location details.
For a Cuban twist, stop by Colada Shop (1405 T St. NW and 21430 Epicerie Pl., Sterling) from today through August 27 for a pina colada-inspired “paleta.” It’s made with chunks of fresh pineapple, coconut water, coconut milk, and simple syrup. Have it with rum for $8, or without for $4.50. The paleta is part of a first-year anniversary menu, featuring all things pina colada.
Washingtonians can even combine ice pops with two favorite activities—drinking and brunch. The upscale American restaurant Ris (2275 L St. NW) offers a weekly popsicle brunch Sundays from 10 a.m. to 3 p.m. Come and wash down plates like eggs Benedict or a wheat berry and oat waffle with bottomless or a la carte strawberry popsicle mimosas (there’s usually a seasonal version too). Pops are dunked into the glass of bubbly like an ice cube and proceed to melt away into the drink.
And of course, frozen pops go wonderfully with a side of pool lounging and city views. You can get that trifecta at the DNV Rooftop atop the Donovan Hotel (1155 14th St. NW). The space is open to the public Sundays from 12 p.m. to 5 p.m for a $10 fee. The bar is now making a variety of boozy “Selfie Sticks,” reminiscent of the colorful plastic-wrapped ice pops that dominate summer. Pool season goes on until the weather gets too cold, so it could extend into October if things stay warm.
Previously On Dish Of The Week:
Creamy Burrata
Watermelon Salad, Everywhere
Lomo Saltado
Boozy Vegetables Edition
Ice Cream Sandwiches
