A set of narrow cavities, usually six to ten in a frame, with a lid or caps that hold wooden or reusable sticks upright, in which fruit juice, purée, yogurt or sweetened cream is frozen into ice pops. Silicone moulds release the pops with a push; rigid plastic and stainless moulds need a few seconds under warm water. Paper cups with a stick pushed through foil are the improvised version.
A mixture with some sugar, fat or fruit fibre freezes softer and less icy than plain juice; a few hours is enough to set most pops, and they keep for weeks covered. Layered pops are built by freezing one layer until just firm before adding the next. Also called an ice pop mould or ice lolly mould.