6 Ways to Make Ice Pops Without a Mold

Fill some small cups up with your chosen pop mix (juice or yogurt work well), then place a sheet of cling wrap over the top and gently poke a hole through the wrap with an ice-pop stick. Place in the freezer for a few hours, then wiggle the pop out of the cup and enjoy. (Paper cups will work, too.)

Using the same cling wrap trick as above to keep sticks in place, fill and freeze a regular ice cube tray to make delicious, bite-size pops. (Since they’re so small, it’s cool to have six, right?)

This one couldn’t be simpler—just push a stick through the top of your favorite yogurt pot and freeze for a few hours. Then when you’re ready to consume, run the container under some warm water for a couple of seconds to loosen the pop and voilà—easy, tasty and no dishes to wash up.

Don’t worry about the glasses cracking—you only need to put them in the freezer for a short while until the ice pops just freeze, then you remove them from the glass and place them back in the freezer in a plastic bag to really firm up (if you don’t gobble them up right away, that is).

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Using a liquid mix? The trusty cling wrap hack will keep ice pop sticks in place while they’re solidifying in the freezer. Alternatively, keep sticks standing upright by freezing thick, Greek yogurt in your muffin tin instead. Breakfast ice pops FTW.

Share the love with sliceable ice pops made using your loaf tin (which, let’s be honest, spends most of the summer in the back of the cupboard anyway) and plastic wrap to keep sticks in place. We’ll take two slices, please.