Who doesn't love a cold scoop of ice-cream or frosty popsicle at anytime or any day for that matter. The endless gourmand varieties would excite any home chef. But, the problem with making ice cream at home in Singapore is that it's too hot! A normal ice-cream maker requires you to freeze the bowl before use and the bowl thaws immediately after you take it out of the fridge, so unless you plan on churning the cream in an air-conditioned room, there won't be any frozen treats created. For serious aficionados a professional ice cream machine is required (Cuisinart ICE-50BC Supreme Ice Cream Maker $1,000). In that case, isn't it easier to just go out and buy yourself a tub at the supermarket or an artisan gelato stand. Better yet, order an ice-cream cake, ice-cream always goes better with cake.
Popsicle on the other hand, freeze very well. Even the neighborhood shop will sell Popsicle moulds that you can fill with fruit juice or soda to freeze.