Little balls of ice cream... yumm....
Use your favourite ice cream (not with big bits like nuts, etc).
Leave out of freezer to soften ice cream.
Fill bottom and top moulds with ice cream, use small spatula to push in firmly and flatten tops.
Put two halves of mould together, pushing each ball slightly so two halves stick firmly together.
Freeze for at least 2 hours to ensure pops are very firm.
To remove, peel off top slowly, then push stick into cake pops. Now pop the balls out by pushing the mould from bottom. (Freeze again if too soft after handling.)
Decorate as desired.
To make cake pops, hold onto the stick, dip end of stick in melted chocolate, insert stick 3/4 of the way into the cake pop, refrigerate for 5 mins before decorating.