Traveling through Central America, a band of gringo brothers fell in love with paletas– Latin American icepops made from fresh fruit – and soon hightailed corporate life to pursue their new passion. 

The King of Pops was born as a portable pop shop on the corner of North Avenue and North Highland in Atlanta’s Poncey-Highland neighborhood in 2010. 

Artisanal flavors like Arnold Palmer, Chocolate Sea Salt, Coconut Banana Orange and Creamy Avocado took Atlanta street corners by storm and now the ice kings reign in food truck events, farmers markets and specialty shops around the Southeast.
I found seasonal summer blends, Mango Habanero, Raspberry Lime and Banana Puddin’ at Whole Foods this week.  

Called a “bona fide sensation” by Georgia Trend Magazine, I think Ana and Marcos would agree King of Pops is that and a whole lot more.

Mum’s the word on recipes, but this one was featured in bon appétit :

Banana Puddin’ Pops
Makes about 16 3-ounce pops


1 quart whole milk
1/2 cup heavy cream
1 vanilla bean, seeds removed (keep seeds and pod)

1 1/2 cup organic evaporated cane juice

8 ripe bananas, 4 whole and 4 sliced crosswise about 1 inch thick

32 bite-size vanilla wafers


In a saucepan on low heat, mix milk, cream, and vanilla (both scraped seeds and pod), and cane juice until warm throughout. Remove from heat and let cool. Remove the vanilla pod.

Pour the liquid into a blender. Add 4 bananas and blend the mixture until smooth.

Place two slices of banana and two vanilla wafers each into popsicle molds. Then pour the milk mixture into the mold.

Place one popsicle stick in each mold, submerging it halfway. Freeze for at least 8 hours.

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