ice pops toronto

The top 5 gourmet ice pops in Toronto

Gourmet ice pops in Toronto provide a welcome departure from the typical sugar and calorie-laden Popsicle and ice cream cones of the world. They can, perhaps surprisingly, be found in neighbourhoods across the city, and they can even be delivered on a bike, if you like.

Here are five lovely companies that make gourmet ice pops in Toronto.

The Pop Stand
Ice pops from The Pop Stand are made from fresh ingredients sources from farmers markets around the city. Flavours include the lush-sounding Kentucky Bourbon -Apple Cider and Ginger-Thyme-Basil. The Pop Stand can be found at the farmers' markets around the city. Check their Facebook for updates.

Augie's Ice Pops
Augie's ice pops are made from freshly-squeezed juices, and their flavours are to die for, like Pineapple Coconut Lime and Strawberry Basil Lemonade. Their flavours are switched up all the time, depending on what's in season. You can find Augie's pops at retailers across the city, like Tealish and The Candy Bar.

Philip's Ice Pops
Philip's Ice Pops can be found at several shops across the city, from Easy Tiger on Dundas West to Red Fish Blue Fish in the Annex. They also deliver the pops on a vintage bike, if that suits you better. They have refreshing flavours like salted watermelon and lemon ginger rosemary, but they mix it up depending on the season.

OMG Baked Goodness
OMG Baked Goodness on Dundas West switches up their ice pop flavours depending on the season. Right now, it's watermelon-jalapeno, and they've had flavours like strawberry daqueri and pina colada in the past. All ice pops ($4) are made in the shop from their own recipe, and they use fresh, local ingredients whenever they can.

Wild Child's Kitchen
This CNE vendor is a health nut's dream come true. The company is vegan, vegetarian and mostly gluten free, and they avoid using refined sugars. Their ice lollies are hand-pressed, and they feature ingredients like coconut, mango, agave and coconut. Wild Child's ice lollies can be hunted down each summer in the CNE Food Building.

Photo by Emily Baille.


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