This pop was made by alternating mocha ice cubes with sweetened cream cubes on a coffee stirrer.

These gem shaped pops were made in silicone ice cube molds shaped like precious jewels. Decorative cocktail picks serves as the sticks.

To make these Guava and Passion Fruit Float Pops first small ice cream hearts were made in ice cube trays. They were then inserted into the juice mixtures and frozen.

A repurposed six ounce water bottle is used to form this pops. The undercuts in the bottle are OK since the mold is cut off once the pop is frozen. A cocktail stirrer serves as the stick.

To make these pops fruit and nuts were skewered onto bamboo sticks then suspended in juice. They were frozen in kabob shaped silicone molds.

For a nice presentation at a party these Sangria Pops are frozen in plasticware. They are served to guests in their container. Once melted slightly the guests remove them from the molds themselves.

Vanilla yogurt is a sweet surprise disguised by orange sherbert in these 50/50 pops.

A kiwi slice is suspended between kiwi and strawberry juice layers.

To invent your own pops let your imagination and taste buds be your guide. First choose your molds and sticks. Then pick one or more base ingredients, pour them into your molds then add mix-in’s. Filling each mold with different ingredients will make each pop unique. Once pops are frozen they can be topped with additional flavors and garnishes.

Start your own pop mold collection. Here are just a few of my favorites. Traditional pop molds, ice cube trays and silicone baking molds are available in many shapes and sizes. Disposable paper cups and repurposed food packaging also provide interesting shapes for pop molds.