Ice Pop Molds: Step by Step

This step-by-step take on ice pop molds keeps things simple. The method is forgiving, so small changes are fine. The rest of this article covers ice pop molds in plain, practical terms.

Before you start

Whatever the material, avoid filling molds to the very top, since liquids expand as they freeze. Leaving about a quarter inch of space keeps lids from popping off. If you have no molds at all, modest paper cups and wooden sticks make a perfectly good substitute, and the paper simply tears away when the pops are ready.

None of this needs to be exact; small changes in fruit or sugar are part of the fun.

Step by step

In practice, the mold you choose shapes more than the look of an ice pop. It affects how quickly the pops freeze, how easily they release and how much cleanup follows. Most home molds are made of rigid plastic, flexible silicone or stainless steel, and each material behaves a little differently.

What to check

Worth keeping in mind: rigid plastic molds are common and inexpensive, and many come with built-in sticks and drip guards. They release well after a short dip in warm water, though the plastic can crack over time if the pops are pulled too forcefully. Hand washing in warm, soapy water keeps them clear and avoids warping in a hot dishwasher.

Freezing or baking

It helps to remember that silicone molds peel away from the frozen pop, which makes unmolding simple even for creamy or layered recipes. Because silicone is soft, the molds should rest on a tray in the freezer so they stay upright and level while the liquid sets. Silicone can hold onto strong smells, so a soak in warm water with a little baking soda aids if they start to smell of past batches.

Serving

Stainless steel molds conduct cold quickly, so pops freeze faster and form smaller ice crystals. They are durable and do not absorb odors, but they usually need a slightly longer warm water rinse to release the pops cleanly. Wooden sticks are commonly used with these molds and should be inserted once the mixture is partly frozen.

Labeling containers with the date makes it easy to use things while they are at their best.

Practical tips

Here are a few easy places to start:

• Label containers with the date.
• Taste the mixture before freezing; it will taste less sweet once frozen.
• Run molds under warm water for a few seconds to release them.
• Keep the freezer door closed as much as possible while things set.

The bottom line

None of this needs to be perfect. The best recipe is the one you will make again. Start with the basics and adapt from there.