The original “Eppsicle” was invented in 1905 by Francis William “Frank” Epperson of Oakland, California, when he was just 11 years old. The accidental founder of the “ice lolly,” Epperson began selling them as “Popsicles” commercially in 1922.
The Creamsicle came along later, after Epperson sold the rights to the Popsicle brand to the Joe Lowe Company in 1925. The product was described as a new variety of Popsicle with an ice cream center. More than 15 years later, the company introduced their new Creamsicle brand to the world.
While they may have been seen as interchangeable at the time, the Creamsicle and Dreamsicle are actually quite different. The Creamsicle uses frozen ice cream as its center, while the Dreamsicle used frozen ice-milk.
Likety Split Ice Cream Sandwiches
(makes 9 servings)
I found this recipe in my file, taken from a food magazine a long time ago.
Ingredients:
1 quart vanilla ice cream
18 graham cracker squares
1 6-ounce can undiluted, partially thawed frozen concentrated orange juice
1 cup semisweet chocolate mini chips
Directions:
1. Spoon ice cream into a bowl and let stand until soft enough to stir.
3. Arrange 9 graham crackers in a square baking pan.
4. Stir orange juice concentrate into ice cream, fold in chocolate chips ,and spoon evenly over crackers.
5. Top with remaining crackers, cover with foil and freeze until firm, about 2 hours.
Cut into 9 3-inch square sandwiches.
Israeli Fruit Popsicles
(makes 8 ice pops)
This is from Pascale’s Kitchen in the Jerusalem Post, August 28, 2020.
Ingredients:
2-3 cups fruit (strawberries, apricots or other berries)
1 cup water
½ cup sugar
1 t. vanilla extract or lemon zest
Directions:
1. Place water and sugar in a saucepan and cook until you have a syrup.
2. In blender, place fruit until smooth, then gradually add the syrup and vanilla or lemon zest.
3. Pour into popsicle molds and freeze for 6-7 hours.
To release from molds, carefully run water over the molds and remove carefully.
Tangelo Creamsicles
(makes 10 servings)
This came from a Food & Wine feature in 2003.
Ingredients:
2 quarts vanilla ice cream
3 cups fresh tangelo or orange juice
Directions:
1. Place 2 scoops ice cream in each of 10 tall glasses.
2. Add about ¼ cup tangelo or orange juice.
Serve right away.
Sybil Kaplan is a journalist, author, compiler/contributor/editor of 9 kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She lives in Jerusalem, where she has led weekly walks of the Jewish food market, Machaneh Yehudah, in English since 2009. She wrote the kosher Jerusalem restaurant features for Janglo.net, the oldest, largest website for English speakers, from 2014 to 2020.
