(Bloomberg Businessweek) -- The Popsicle is a unique treat: It can spark blissful childhood memories even while operating within the constraints of most summer diets. In the case of the vibrantly hued pops from Pretty Cool Ice Cream, it can also deliver satisfaction through looks alone. Star pastry chef Dana Cree, formerly at Chicago’s Publican, opened her Logan Square shop in 2018, where she arranges her treats—in flavors such as cucumber-lime (bottom left) or Midwestern classic Blue Moon (top left)—as if they were stylish Parisian pastries.
The Competition
• Inspired by the fruit-filled Mexican paleta, Seattle Pops’ $4 desserts have no artificial flavors or coloring and use organic cane sugar rather than high fructose corn syrup.
• Kombucha is key in the Better Pop ($6) at Smorgasburg in Brooklyn, N.Y. Available in cherry-sumac, mango-orange, and other flavor combinations, they have a patented 3D design for better biting and sharing.
• Atlanta’s King of Pops has created almost 500 flavors since opening in 2010. It also has iced treats for dogs: A case of peanut buttery 24 Lil’ Pups runs $68.
The Case
Besides looks, Cree knows a thing or two about taste, and that’s where Pretty Cool excels. The Orange Confetti (top right) is the platonic ideal of an old school Dreamsicle festooned with sprinkles; raspberry lime (center right) bursts with ripe fruitiness. There’s also a s’more bar (bottom right) in a chocolate shell that will delight guests at an adults-only dinner party or a kid’s birthday. From $3.50; e-mail events@prettycoolicecream.com for bulk orders
To contact the author of this story: Kate Krader in New York at kkrader@bloomberg.net
To contact the editor responsible for this story: James Gaddy at jgaddy@bloomberg.net, Chris Rovzar
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