Allston, MA’s electropop enthusiasts Freezepop, whose deliriously squiggly chords in anthems about just wanting to rock landed them a song in popular PlayStation/xBox games Guitar Hero and Rock Band, know a thing or two about the frozen treat their name extols. They’re currently on tour supporting their latest batch of cheeky, cheery electro-spasms, Future Future Future Perfect, and vocalist Liz Enthusiasm took a moment to lend insight into what she calls “the culinary marvel of Freezer pops.” Her tips range from the obvious (she warns against buying 500 of the slushy popsicles in hopes of freezing all of them at once in under 24 hours) to the bizarrely obvious (“If you eat nothing but freezer pops for several months on end, you’re going to end up severely malnourished”). But Enthusiasm has some helpful advice, too: “the green ones make your throat hurt”; and, if you’re in a band, bring freezer pops to the show (“an audience hopped up on sugar will be dancing in no time”).

Contrary to popular belief, freezer pops need not be enjoyed solely as a summertime, porch-stoop dessert. Here, the other members of the trio provide their favorite freezer pop spin-offs:

Sean's Down-Home Starvin' Freezepop Salad
10 freezer pops (2 each color -- red, green, blue, purple, orange)
Let thaw for a few minutes. Cut them in half with a good pair of fabric scissors and squeeze out of plastic wrapper from both ends. Mix in a metal bowl for a few minutes until the pieces are 1 1/2 - 2 inches long. Bon appetit!
(Note: The resulting yucky brown color cannot always be avoided.)

The Duke's Ch-Ch-Ch-Cherrybomb
1 part Vanilla Vodka
2 parts Cherry Vanilla Soda
1 splash of Grenadine
2 maraschino cherries
1 cherry Freezer pop cut up into 3rds
Stir and enjoy!