With a rotating monthly menu of 10 unique, made-in-house popsicles-including five cream-based flavors and five vegan options (all $3.95), plus a variety of chocolate sauces and toppings to coat them with ($.50 each)-Harrison is challenging assumptions about the traditionally ho-hum popsicle, one lick at a time. This philosophy-creativity meets deliciousness-is the magic of Le Pops. In fact, Le Pops sold exactly 1,178 pinecone ’sicles over the course of that month. And a s odd as a pinecone-flavored treat might sound, the citrusy-tasting creation sold well at Harrison’s gourmet dessert shop on Boulder’s west Pearl Street. Yes, really.Īfter much taste testing and recipe tinkering, pinecone vanilla popsicles graced Le Pops’ July menu. (He responsibly only cuts one or two from each tree.) After the head-turning hauls, Harrison did something even more unusual: He cooked the young pinecones sous vide style, steeped them in a homemade cream base, and poured the mixture into popsicle molds. “We looked like crazy people out there,” he admits of the approximately six-week-long process, which netted about 500 pinecones. Little Man Ice Cream’s New Factory Is a Triple Threat.5 Things You Need to Know About Smith & Canon Ice Cream Co.The 25 Best Neighborhoods in Denver in 2023.
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