they are easy to use and the handle/top, hold any melting product as my 3 year old greatgrandson enjoys his frozen popscicle.

These are great, got them to replace my old ones and they are very strong and sturdy. Perfect for homemade ice lols!

Awesome quality and perfect size! Ice pops taste great!

These are a little smaller than I hoped for but adequate and easy to use and clean. The trays make them easy to set in the freezer - maybe the small size will allow you to eat pops - LOL. I plan to use a recipe with sugar free pudding for a start - maybe sugar free juice later. Handy snacks.

Easy fill but the tops do not snap on easily causing pop sticks to freeze crooked which in turn make popsicles unstable while consuming making a mess. You'll need a small brush to reach bottom of mold to clean. A few seconds under water or in palm to release pop.

Producto de excelente calidad, bastantes unidades, de fácil desmolde, fue una gran elección de compra.

These work well. Easy to fill and easy to release. You can place them into the base one at a time to fill or fill them and then put then in the base. Easy to release by putting them under running water. Good value for price.

Great to have to make popsicles and fudgesicles

Love these.. way better then the ones I had as a kid

Nos encanta comer helados y paletas y qué mejor que hacerlas en casa, así controlamos la calidad de los insumos y la cantidad de azúcar, además... nos damos algunos gustos con paletas con tequila, baileys, etc.El material es muy bueno, la cantidad es perfecta. Estuvimos buscando en varias tiendas y este pack por mucho es el mejor por cantidad, calidad y precio.¡Súper recomendables!

An ice pop maker designed these no doubt. I think even children could be shown to make ice pops with these. The only drawback I can see is that the bottoms are not especially big or wide to make a bunch of fancy designs and such. OK by me, as I need just a basic recipe to pour in. (My recipe is at the end if you need a simple one.) These have all the important features covered:1. The bottoms snap into the base very well.2. The tops snap onto the bottoms tightly - it takes practice; you must balance the top onto the bottom evenly before pushing down to snap it on. If the top sits lopsided on the bottom even a small bit it won't snap on - we don't want the tops flying off.3. Just wide enough openings so we can pour our mix into them directly from the corner of the blender - no funnel needed.4. They can be managed in a variety of ways, each one easy: (A) I can hold 3 bottoms in one hand, fill all 3, snap each one onto the base without a spill, and have enough room in between each one as it sits on the base to grasp the bottom with one hand while I snap the top on with the other hand, then repeat for the next 3; or (B) I can snap all the bottoms in, fill each one, then grasp and the affix tops as in (A), or (C) I can hold just one, fill it, snap top on and then snap the whole unit on to the base.5. The tray is thick and very stable so it will not dump the pops out while I transfer the unit to the freezer from my counter.6. If run under the water a few seconds, or left out a minute, either way, once the top is unsnapped the pop just slides right out.I found that about 1/2 a blender fills one tray. You experiment and see how it goes. My ice pops are normally made with 3 things: a liquid flavoring, a thicker base, and fixings. I make my liquid with Kool-Aid in the unsweetened little powder packets becasue I can control sugar content and flavor strength (and it is cheap, becasue I go through A LOT of pops!) Sometimes we prefer real juice, or soda, or milk, or whatever - experimentation is the point with ice pops. I even used V-8 juice to make some veggie ones as snacks. My base is usually plain Greek yogurt or organic pumpkin or other squash (I might use cream or evap milk or half n half for liquid if I use something besides a milk-base like yogurt). For fixings, I use fruit, either frozen, fresh or dried, maybe some nuts or candy or bacon or...then. I blend it up in proportions according to how thick and creamy I want the end product to be. It can be like a fro-yo or like a simple juice pop, we decide as we go along. With this pop set, we can make 3 different trays just by changing up the ingredients a little as we are in process of making the mix.

These are incredible! Especially for the price; a good value. I think I bought...5 sets? I like variety.Some helpful tips:1) Before pouring into the molds, make certain each sheath is firmly placed in the tray. Push hard, wiggle a little: it WILL grab your ice pop, but you need to examine the top to make sure it’s in there flatly. After I do this for every 6, I double check by pressing my hand over them to be certain they’re level. Do this, and you should have very few, if any, tip-overs.2) The sticks are difficult to cap on. You may sometimes need to match edges and firmly push, and it may still be a bit off. The important thing is not to push over other filled popsicles in the process. If the cap is truly on, that likely won’t spill anything, but it is very hard to get it on properly AND firmly. The saving grace, I think, is if you’ve cleared your freezer shelf well enough to get the ice pop molds in there, It Doesn’t Matter if the caps aren’t on center and perfectly clasped. Partially clasped works just fine, provided your bag of frozen potstickers won’t drop against your molds when you close the door.3) Once the ice pops are frozen, I often remove them from the tray, and stack them in slide-closed freezer bags. This saves room and allows you to make more ice pops, and increases the variety you have to select from. Be sure to make the freezer bag with th flavor name. As with canning, sharpie on masking tape does wonders. :) (Writing on the plastic bag has a tendency to rub off and leave you clueless. There is moisture in a freezer environment.)4) ALWAYS use hot water from the tap to loosen the ice pop from the mold. You can give little tugs to check, once you disengage the cap from the sheath, but please don’t force it! You lose a stick that way, and yes, that happens with all ice pop molds I’ve ever used. I did have one recipe where I lost sticks even while being careful, but replacing the stick and returning it back to the freezer enabled me to try again. It came from this book, if you have it: https://www.amazon.com/Peoples-Pops-Recipes-Brooklyns-Coolest/dp/160774211XWhich is a perfectly good book, but I’ve only tried it the once, and it made for tricky exits.Other thoughts:This is my favorite recipe book. I daresay it has something for everyone. And quite a few for me! https://www.amazon.com/200-Best-Ice-Pop-Recipes/dp/0778804410/ref=sr_1_3?s=books&ie=UTF8&qid=1527740551&sr=1-3&keywords=Andrew+chaseThe popsicles are noticeably smaller than Tovolo ice pop molds, which were my yearly go-to (style: groovy) until I met these, but I think this is less of a drawback than it might seem: for one, you can always eat a few in one sitting. And perhaps a couple different kinds! For another, if there are young children in the mix, they won’t get overwhelmed. For a third, if you’re one of those people terrified of sugar or calories, this will be good for your eternal diet. :) Or, if you’re a ‘small dessert’ person, there ya go.BPA FREE! BPA FREE!There can be additional fun in mixing the colors of the stands and the caps. I know it doesn’t matter, but the tiny rebellion against classic perfection gives me a special thrill. Mixing colors within recipes can be a little more foolish, as, if you get multiple sets especially, it can be easier to recall ‘all of the red caps/sticks have the Vietnamese Coffee ice pops’.I got these back in February and started using them right away!