14 Ice Cream Truck Treats from Your Childhood Summers

The other day I was sifting through junk mail on my porch (I have a riveting life, I know), when I heard the faint jingle of an ice cream truck. The sound was coming from around the street corner, and I was overcome by the sudden urge to chase after it. Instead, I stared in awe as a familiar white truck covered in photos of frozen treats rolled by.

My first thought: Ice cream trucks. They still exist.

So, here’s to you, ladies and gents who still remember running after that ever elusive gold mine as a kid in the hot summer sun.


Firecrackers were good but . . .


If the ice cream truck was really legit, they’d have these bad boys too: Turbo Rockets


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TMNT Popsicle. Just don’t make the rookie mistake of eating the gumball eyes first


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“What would you do for a Klondike Bar?” I think the correct question here is, “What wouldn’t you do?”

klondike bar

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Crunch Bar


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Snickers Ice Cream Bar. One is never, ever enough

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Flintstone Push-Up . . . because Fred and Wilma are OGs

flinstones-push up

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Whoever invented Choco Tacos needs a library, park, city, country, etc. named after them




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Chocolate Chip Cookie + Ice Cream = Amazeballs


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Strawberry Shortcake


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Creamsicle. Hint: These taste delicious when melted in a cold glass of hefeweizen


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Giant Neopolitan Ice Cream Sandwich


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Nailed it

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Fudgsicles. A surefire classic


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Try having a bad day after eating one of these. We dare you


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Here’s How to Make Creamy Avocado Ice Pops


With Spring in full swing, ice cream trucks are making their neighborhood rounds. Although, if you’re not feeling up to the sprint down the street, here’s a recipe for creamy Avocado Ice Pops.

These might sound weird but think about it. Known for their silky texture, ripe avocados are really just nature’s version of ice cream, plus their pretty healthy(ish) for you too. It’s a win-win! With the addition of lime, sweetened condensed milk and a touch a sugar, these bad boys make for a heavenly summer treat.



Avocado Ice Pops


  • 1 Cup Chopped Ripe Avocado
  • 1/3 Cup Sweetened Condensed Milk
  • 3 tbsp freshly squeezed lime juice
  • Pinch Salt
  • 2/3 Cup Water
  • 3 tbsp Extra-Fine Fruit Sugar or Granulated Sugar



1. Place avocado, condensed milk, lime juice and a scant pinch of salt in blender. Stir together water and sugar until sugar is dissolved; add to blender. Puree at medium-high speed.

2. Pour into molds, tapping them on work surface to remove any air pockets. Insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.

Photo & Recipe Courtesy of Robert Rose


Chocolate Covered Frozen Bananas

First time I had a chocolate dipped banana was at one of those County Fairs many moons ago. I was so intrigued by it, and so in love with it, that I went to the fair 3 times in one week so that I could have that banana again.

Once the Summer Fests were done, and I needed my frozen banana fix, I went to my Mom’s kitchen to recreate my newfound love. That same day I also found out that just because something looks simple it does not mean that it is simple.

I picked up a banana, dipped it in melted chocolate, put it on a tray, and in the freezer. Sounds right…right?

Ehh! Guess again!

When I went to get the banana a couple of hours later, the banana was almost all bare! The chocolate slipped right off it. I had to scrape the chocolate off the plate and into my mouth. Okay, so it wasn’t that bad of a mistake. ;)

You’re probably thinking why I didn’t just do a quick search. The answer to that is that Google didn’t exist back then, (no, I’m not ancient – it was early 90’s, and I’m 33), Yahoo was just starting out, and recipes were the last thing that were probably the last things being indexed( no research behind that statement…I could be 100% wrong). But, after a couple of trials and errors, I figured it out – freeze the banana before you dip it! So, it the play is: freeze – dip – freeze.

Chocolate Covered Frozen Bananas

You will need:

6 medium bananas, peeled

6 popsicle sticks

12 ounces semisweet chocolate chips

12 ounces white chocolate chips

3 tablespoons unsalted butter

Toppings: toasted hazelnuts, or peanuts, sprinkles, coconut flakes, etc…


Line a sheet pan or a larger flat plate with waxed paper.

Cut about an inch off the end of each banana.

Insert a popsicle stick into the cut-end, and push the stick halfway in.

Place all the bananas on the waxed paper and freeze for 1 to 1 1/2 hours.

Melt the chocolate and butter in a double boiler.

Put the dipping decorations (nuts, sprinkles) on flat plates.

Take one banana at a time and dip it in the chocolate, coating it completely – spoon some on, if needed.

Roll the dipped banana in the nuts, or sprinkles (I used hazelnuts), and put it back on the waxed paper.

Continue to do this with the rest of the bananas.

Put the bananas back into the freezer and freeze for another 6 hours or over night.

P.S. This is perfect for those that are working on a bikini bod, but can’t let go of their ice cream. Just use unsweetened chocolate chips instead of white chocolate chips. It’s a diet…you can’t have it all. :)

For more delicious treats please hop over to Diethood and say HI!