Circa the ‘90s. The sun beating down on our heads in the 40-degree heat. Running to take shelter under the shade of a large tree with leafy branches. The skin would cool down just a little but there would be no escaping the parched throats. And then, the familiar voice of the ice-cream wala floating down the street. Ah! The relief. The smiling ice cream man lifting the cover to reveal the frozen treats that lay inside - creamy mango duets with the promise of sweet vanilla filling, slurpy cola, tangy lemon and addictive orange popsicles. Sticky fingers, lips and tongues stained with the colours of the lollies and happy, smiling faces.
Growing up in the ‘80s and ‘90s in Delhi, this writer indulged in many such carefree summer days where every day brought the possibility of trying out a new flavour. The choices weren’t many and most times we stuck to the tried and tested favourites. There was no time wasted thinking about the high sugar content or the ingredients gone into the making of these ice pops on sticks.
Look around today and you will be spoilt with choice with the sheer variety of flavours, textures and combinations when it comes to popsicles. Not to forget, many of them have put a healthy spin on these treats and some even offer vegan options, keeping in mind the ever-evolving taste of the Indian consumer. There’s no second thought when we reach out for a NOTO Pop crafted with what they claim are real fruit with bold flavours, and clean, no-compromise ingredients. From Kala Jamun and Guava Chilli to Orange and Strawberry Raspberry, there’s a comfortable indulgence when it comes to NOTO Pops. HOCCO Candies offer a burst of nostalgic fun with classic Indian-inspired lollies. Think Mango Dolly, Raspberry Dolly, or refresh your palate with the tangy Orange Bar, the spicy Kachcha Aam, and the zingy Jaljeera Candy. Gold by Ice Cream Works also promise frozen treats made with real fruits and no artificial flavours. Some of their popular flavours include Alphonso Mango, Musk Melon, Strawberry and Passion Fruit Mango.
Healthy does it
For Alisha Chona, Owner, Ice Cream Works, some of her fondest childhood memories are tied to colourful, syrupy golas which she would enjoy after school - sticky fingers, bright red tongues, and all. “There was something magical about watching the gola vendor crush the ice and drizzle those tangy, neon syrups over it. And of course, ice lollies - Orange Bar, Kala Khatta, Mango, they were not just treats; they were little moments of joy on a hot day. These nostalgic memories definitely shaped my love for ice creams and continue to inspire what we do at Ice Cream Works,” she says.
Chona shares that the market has evolved a lot since then. “Initially, popsicles were mostly limited to basic flavours and sugary profiles. But over the years, there’s been a huge shift. People now want quality ingredients, real fruit, less sugar, and even functional benefits from their treats,” she says. In April 2025, they introduced their first line of popsicles with familiar nostalgic flavours like Kala Khatta, Guava Chilli, and Mango paying homage to what we all grew up loving and retaining classics such as Dutch chocolate, Almond chocolate etc. “These have been among our most loved variants and serve as the perfect gateway into experimenting with more contemporary pops, such as Pink Guava, Sitaphal and Mango Chili,” she says.
The customer’s preference for clean, natural ingredients, minimal additives and lower sugar content is prompting many brands to rethink their strategy. Shivaan Ghai, CEO of The Brooklyn Creamery, says that he noticed a gap for popsicles made with real fruit goodness and went back to the drawing board to create something they are truly proud of: India’s first clean-label Fruit Juice Pops (FJPs). “Made with just four ingredients, naturally sweetened with agave, and free from artificial flavours, preservatives, or colours, these pops are 100% natural, low in calories, and contain zero refined sugar,” he says. Currently, there are four flavours available, including Mango Mania, Strawberry Split, Blueberry Lemonade and Melon Magic. “I’ve always loved food, especially dessert, but I’m equally passionate about fitness and wellness. For years, I found myself constantly caught between the two: working hard to stay healthy but never wanting to give up the joy of a good dessert. That tension is what sparked The Brooklyn Creamery. I wanted to create a brand that brought those worlds together - where indulgence didn’t mean compromise, and everyone could find something they love,” he adds.
Get creative
Nostalgia, of course, plays a huge factor in the creation of these popsicles but that does not mean that creativity takes a backseat here. On the contrary, innovation is the name of the game with brands and chefs looking to amp up their creations with the gaps they see in the market. Take Himayug Gourmet Ice Treat, for instance. Touted as Kerala’s first vegan popsicle brand, the brand was started by college friends Abdul Wahid and Aslam ZR in 2022 when a casual remark by a friend about the lack of ice cream options for those who are lactose intolerant, sparked off a game changing idea - why not use vegan milk instead? “As we dug deeper, we uncovered a surprising truth: the market was craving vegan options that just weren't there,” says Wahid. Their journey began with some standout flavours which continue to remain popular – Mango Passion that blends mango with passion fruit, Pomnight with Grape, which combines pomegranate and boiled grape juices, Custard Apple and Strawberry popsicles.
Their vegan popsicles are made with plant-based milks and real fruits, and their traditional kulfi range is crafted with wholesome ingredients using traditional methods. Their latest products are part of their ongoing effort to create healthy and clean products. “We've introduced new flavours like Pistachio Kunafa chocolate popsicles which not only taste amazing but also adhere to our commitment to using natural and vegan ingredients. We've also experimented with seasonal fruits to bring out unique flavours,” says Wahid. With two outlets – one in Kochi, Kerala and another in Coimbatore, Tamil Nadu, they are also in talks to open more in Ernakulam and other districts.
In Mumbai, Chef Rachi Gupta has explored an idea which had been brewing in her mind for a while – gelatos on stick! She has come up with what she believes are the first gelato popsicles at The Gelato Bar. “A gelato popsicle is like the grown-up, glow-up version of our favourite childhood treats. You’re keeping the soul of the experience. The stick, the shape, the bite but elevating everything else: the ingredients, the textures, the flavours,” she says. The flavours are a nod to nostalgia with a premium twist – think crunchy and creamy Chips and Cookies, guilt-free powerhouse Dark Chocolate and the Italian inspired Gianduja which is a silky, seductive blend of hazelnuts and fine chocolate.
Gelatos typically tend to melt fast because they are served at a warmer temperature and have less air (overrun) than regular ice cream, but the chef shares that she has worked on the product for over six months to get it just right. “We’ve formulated it so the melting point is very similar to that of a regular popsicle. So, it’s creamy like gelato, but holds up like a classic stick treat,” she adds. Seems like India’s love affair with iced treats and popsicles will continue to flourish with newer flavour and unique combinations. Clearly, it’s the customer who’s the winner all the way.