Why store-bought popsicles are so easy to bite through, but home-made ice-cube tray popsicles are hard as rocks. (Chemistry? Physics?)
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The store popsicles are pretty much solid slush, made from many tiny ice crystals. I don’t know if they grind and compress into shape a larger block of ice, or is it flash freezing of concentrate (the faster you freeze something, the more smaller crystals you create), but it’s not really relevant.
Your home made popsicle will literally be solid ice. Some cheap commercial posicles are too, btw.
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