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Product Description
Amazon.com
Create treats using juices, purees, yogurt, applesauce, gelatin, fruit, ice cream and pudding. Makes 10 3oz/90ml treats. BPA free, durable plastic with grommets in lid to hold sticks upright and straight. Includes 24 wooden treat sticks. Hand washing recommended.
Product Description
Norpro's Frozen Ice Pop Maker, makes 10 3oz treats. High quality, durable plastic with aluminum top. Create your own unique frozen treats using juices, purees, yogurt, gelatin, fruit, ice cream, pudding, jams and jellies. 24 sticks included.
Customer Reviews
Most Helpful Customer Reviews
427 of 429 people found the following review helpful
By KBarb
Amazon Verified Purchase
Note (10/5/2012) : The latest version has a blue plastic lid instead of the original slotted aluminum lid. The new design is intended to hold the sticks better, vertically. My review is for the original model w/ the aluminum lid.]
I love this popsicle maker - it's very well made and easy to use - especially for the price (which seems to vary between $11.xx and $17.xx by the season (sometimes by the hour !) - I paid $13.xx Winter-2011).
And I like the classic popsicle shape it makes and that it uses standard pops sticks. If you use a pops maker with custom sticks/holders, remember that you're going to have to collect them back from everyone later on.
I think I've used it 40-50 times by now - guess I have a little problem.
But some of the low star reviews I've read, it's like they're talking about another product.
I haven't had any problems with sharp edges, slots being the wrong size, removing the pops, or cleaning it.
A few comments & tips - quite a few here, but all-in-all it's really pretty easy to use:
1. METAL EDGES :
I'm not sure how (a few) people are deciding that there are sharp metal edges.
After reading about this I took the edge, and then the corner, and rubbed it up and down my cheek a couple of times - and nothing happened. I am a 6'-2" male, but I'm not made of leather either. You're definitely not going to get a good shave from it by any means.
So maybe the manufacturing is better now - I don't know - but I never had a problem with anything sharp - not even close.
In general the thing is very well made in my opinion.
2. FILLING :
Fill the popsicle mold to about 1/4" from the top - you will see a ridge there where you should stop filling - that will allow room for the mix to expand as it freezes.
3. INSERTING THE STICKS :
I have not had any trouble with sticks and the size of the holes, as some have remarked. Perhaps pops sticks are not entirely uniform in size ? Just make sure the sticks are dry - if they are wet they will swell and then you'll have problems.
The problem some people are having is that there is nothing initially to hold the sticks from veering off vertical before the mix starts to solidify. Wood, being less dense than water tends to want to float up. And if the sticks don't stay vertical, it's hard to get the metal lid off.
There are two ways to handle this :
--3a : Fill the popsicle maker, start freezing it, then wait about 1 to 1-1/2 hours before inserting the sticks (although that depends a bit on your freezer's temp and how cold the mix is to begin with.) After that time, the mix will have solidified enough that it will hold the sticks vertical.
--3b : For a bit of an engineered but slightly goofy solution, clip a 1-1/4" binder clip to each stick so the little silver handles are horizontal. That way you won't have to remember to insert the sticks later. I found the smaller clips don't have enough weight - the sticks can still tilt off vertical.
See my PHOTO above, underneath the product image.
After the pops freeze, remove all the clips so they don't rust over time.
For any method, insert the sticks - not all the way - but so they stick up about 1-1/4" to 1-1/2".
If you put them in all the way there isn't enough to hold on to later on, and when licking/eating them you'll be working around too much stick, so to speak.
(Make sure you actually use the aluminum lid - if you don't, the exposed ends of the pops will dry out too much - my current theory anyway.)
4. STICKS
For stick supply I just buy the box of 1000 craft sticks from Amazon - the size is right and they always work :
Loew Cornell 1021254 Woodsies Craft Sticks
I'm really not too worried about food grade sticks after backpacking all these years.
If you're really concerned you can dunk them in a bleach solution for about one minute.
(You know that's how they keep all that packaged lettuce from going bad ?)
It depends on the strength of your bleach : you can use 3 TblSpns/gal for 2% bleach, all the way down to 1T/gal for 6%. The chlorine will just evaporate after it dries but it's pretty dilute anyway. (Btw, 1T = 3tsp)
Let them dry out before placing in the mold.
5. REMOVING POPSICLES & STORING :
Run individual popsicles in the mold under hot water for 10-20 seconds each. If you want to remove more simultaneously, soak for similar time in a vessel of hot water. (Some people have figured out how to remove the actual individual plastic receptacles, but I don't think it's really designed to do that.)
Also I'm not too big on the idea of nonstick spray, which is an oil - and oil and popsicles doesn't sound appealing to me.
Next, you can wrap them in waxed paper - it's cheap and there is no need to waste a non-biodegradable petroleum product like plastic wrap. Some people then store them in ziplocks; I use a tupperware type container.
6. CLEANING :
I don't use the dishwasher - I have a 3/4" dia. bottle brush which works great for cleaning - quick & easy.
7. RECIPES :
Remember, your sense of sweetness is much weaker for frozen things like popsicles. So your recipes will need to taste much sweeter at room temp for them to seem about right when frozen.
8. EMULSIFIER - Guar Gum :
Almost all recipes will benefit from using an emulsifier (this is true for ice cream as well actually). An emulsifier ensures that the ice crystals formed will be smaller, thus the popsicles will have a MUCH smoother texture. Without one you will find most pops have a texture of compacted snow balls.
I use Guar Gum powder which I get at a local health food store, but it's also available from Amazon. There are other emulsifiers like Xanthan gum and Arrowroot (or Agar-Agar but that costs a lot more), and both Guar & Xanthan are typically used for ice cream and popsicles.
For Guar use a maximum of 1 tsp. per quart - if you use too much the pops will be gooey or slimy. Some recipes require less - e.g. strawberry mixes.
It can be hard to mix in - so mix in slowly and use an egg beater or blender.
And don't let it sit mixed in for hours or it really will get too gooey.
I rarely make pops without it - it REALLY helps.
**6/15/2012 - I just heard on NPR this afternoon . . . Guar is used big time in fracking . . . prices going up. Weird.
You made it to the end - I do have a life and have to get back to it so . . . Good luck - it's fun !
I love this popsicle maker - it's very well made and easy to use - especially for the price (which seems to vary between $11.xx and $17.xx by the season (sometimes by the hour !) - I paid $13.xx Winter-2011).
And I like the classic popsicle shape it makes and that it uses standard pops sticks. If you use a pops maker with custom sticks/holders, remember that you're going to have to collect them back from everyone later on.
I think I've used it 40-50 times by now - guess I have a little problem.
But some of the low star reviews I've read, it's like they're talking about another product.
I haven't had any problems with sharp edges, slots being the wrong size, removing the pops, or cleaning it.
A few comments & tips - quite a few here, but all-in-all it's really pretty easy to use:
1. METAL EDGES :
I'm not sure how (a few) people are deciding that there are sharp metal edges.
After reading about this I took the edge, and then the corner, and rubbed it up and down my cheek a couple of times - and nothing happened. I am a 6'-2" male, but I'm not made of leather either. You're definitely not going to get a good shave from it by any means.
So maybe the manufacturing is better now - I don't know - but I never had a problem with anything sharp - not even close.
In general the thing is very well made in my opinion.
2. FILLING :
Fill the popsicle mold to about 1/4" from the top - you will see a ridge there where you should stop filling - that will allow room for the mix to expand as it freezes.
3. INSERTING THE STICKS :
I have not had any trouble with sticks and the size of the holes, as some have remarked. Perhaps pops sticks are not entirely uniform in size ? Just make sure the sticks are dry - if they are wet they will swell and then you'll have problems.
The problem some people are having is that there is nothing initially to hold the sticks from veering off vertical before the mix starts to solidify. Wood, being less dense than water tends to want to float up. And if the sticks don't stay vertical, it's hard to get the metal lid off.
There are two ways to handle this :
--3a : Fill the popsicle maker, start freezing it, then wait about 1 to 1-1/2 hours before inserting the sticks (although that depends a bit on your freezer's temp and how cold the mix is to begin with.) After that time, the mix will have solidified enough that it will hold the sticks vertical.
--3b : For a bit of an engineered but slightly goofy solution, clip a 1-1/4" binder clip to each stick so the little silver handles are horizontal. That way you won't have to remember to insert the sticks later. I found the smaller clips don't have enough weight - the sticks can still tilt off vertical.
See my PHOTO above, underneath the product image.
After the pops freeze, remove all the clips so they don't rust over time.
For any method, insert the sticks - not all the way - but so they stick up about 1-1/4" to 1-1/2".
If you put them in all the way there isn't enough to hold on to later on, and when licking/eating them you'll be working around too much stick, so to speak.
(Make sure you actually use the aluminum lid - if you don't, the exposed ends of the pops will dry out too much - my current theory anyway.)
4. STICKS
For stick supply I just buy the box of 1000 craft sticks from Amazon - the size is right and they always work :
Loew Cornell 1021254 Woodsies Craft Sticks
I'm really not too worried about food grade sticks after backpacking all these years.
If you're really concerned you can dunk them in a bleach solution for about one minute.
(You know that's how they keep all that packaged lettuce from going bad ?)
It depends on the strength of your bleach : you can use 3 TblSpns/gal for 2% bleach, all the way down to 1T/gal for 6%. The chlorine will just evaporate after it dries but it's pretty dilute anyway. (Btw, 1T = 3tsp)
Let them dry out before placing in the mold.
5. REMOVING POPSICLES & STORING :
Run individual popsicles in the mold under hot water for 10-20 seconds each. If you want to remove more simultaneously, soak for similar time in a vessel of hot water. (Some people have figured out how to remove the actual individual plastic receptacles, but I don't think it's really designed to do that.)
Also I'm not too big on the idea of nonstick spray, which is an oil - and oil and popsicles doesn't sound appealing to me.
Next, you can wrap them in waxed paper - it's cheap and there is no need to waste a non-biodegradable petroleum product like plastic wrap. Some people then store them in ziplocks; I use a tupperware type container.
6. CLEANING :
I don't use the dishwasher - I have a 3/4" dia. bottle brush which works great for cleaning - quick & easy.
7. RECIPES :
Remember, your sense of sweetness is much weaker for frozen things like popsicles. So your recipes will need to taste much sweeter at room temp for them to seem about right when frozen.
8. EMULSIFIER - Guar Gum :
Almost all recipes will benefit from using an emulsifier (this is true for ice cream as well actually). An emulsifier ensures that the ice crystals formed will be smaller, thus the popsicles will have a MUCH smoother texture. Without one you will find most pops have a texture of compacted snow balls.
I use Guar Gum powder which I get at a local health food store, but it's also available from Amazon. There are other emulsifiers like Xanthan gum and Arrowroot (or Agar-Agar but that costs a lot more), and both Guar & Xanthan are typically used for ice cream and popsicles.
For Guar use a maximum of 1 tsp. per quart - if you use too much the pops will be gooey or slimy. Some recipes require less - e.g. strawberry mixes.
It can be hard to mix in - so mix in slowly and use an egg beater or blender.
And don't let it sit mixed in for hours or it really will get too gooey.
I rarely make pops without it - it REALLY helps.
**6/15/2012 - I just heard on NPR this afternoon . . . Guar is used big time in fracking . . . prices going up. Weird.
You made it to the end - I do have a life and have to get back to it so . . . Good luck - it's fun !
108 of 111 people found the following review helpful
By Florida Girl
The Norpro Icepop Mold is great & fairly easy to use. I read all the reviews before purchasing this product. I leave a half-inch between the liquid and the top of the mold, then freeze until slushy (about a half-hour in my high-efficiency freezer), put on the metal cover, insert popsicle sticks and freeze until fully firm. I remove the metal cover, run warm water over the mold, grasp the sticks one at a time (there's some suction and then the popsicles pop out) and put each on plastic wrap, then three to four in a zip-lock freezer bag, and store in the freezer. I'm ready for the next flavor combo and my family helps themselves to great popsicles throughout the day. Our last flavor combo was honeydew melon with cream and Tupelo honey - & chopped pistachios.
77 of 85 people found the following review helpful
By hipEchk
If you soak the sticks in water for about an hour before you use them, they won't float up or expand...making it easier to get them out of the tray after the popsicles are frozen. Enjoy!!
Most Recent Customer Reviews
5.0 out of 5 stars
Love pops
This takes up very little space in the freezer. They freeze fast and remove easily. No spilling either! Would surely recommend
Published 2 days ago by Janice H. Mercieri
2.0 out of 5 stars
Not an easy product to get the popsicles out of
The lid sticks to the base and it's very hard to get the popsicles out. I wouldn't recommend this product.
Published 3 days ago by Critic
5.0 out of 5 stars
We love this!!!
Norpro Ice Pop Maker is "FANTASTIC" I keep fresh fruity tasty Popsicles in the freezer at all times. Read more
Published 7 days ago by Marinda
4.0 out of 5 stars
Easy to use!
I like this product very much. I only wish the pops were a little thicker so they were a little more substantial. I use them to make fruit bars for a farmers market.
Published 7 days ago by Laurie
5.0 out of 5 stars
Wonderful!
This popsycle maker is perfect. Great size and holds up great! Way better than any flimsy dollar store ones you buy and still not too expensive. Read more
Published 8 days ago by Myriah
5.0 out of 5 stars
Great Item...
Item exactly as described.. Will be buying more.. Two just isn't enough with the way my boys enjoy Popsicles :-)
Published 10 days ago by Wendy
5.0 out of 5 stars
Works great
I wanted a traditional popsicle shape, really sturdy construction, dishwasher safe & the ability to use my own wooden sticks. Read more
Published 14 days ago by A. Glor
3.0 out of 5 stars
pop sicle maker
I did like them how ever the tops break very easily and I did contact the company and they sent me new tops for it but you have to very gentle removing the tops.
Published 16 days ago by Chadd
5.0 out of 5 stars
Love, love, love this popsicle mold!!
This mold by far tops the typical grocery stored mold in both quality and ease of use. Yes, as others have said you do have to run the frozen mold under water to release the pops... Read more
Published 16 days ago by Leslie M
5.0 out of 5 stars
Work as advertised.
Not much to this. They work well. The mold is actually clear, not red and orange. Run the mold under warm water or place it in a pan of warm water to remove the popsicles.
Published 17 days ago by CAshopper
