Remember when for a little pocket change, you and your best pal could enjoy icy popsicles from the corner store. Those stores are gone now, replaced by mini-marts, but times haven’t changed all that much. Kids, even grown-up ones, still love frozen treats on a stick, which now come in an array of exciting flavors, especially if they’re homemade.

There’s no special equipment required, just a blender for some, your favorite fruits, a bit of fruit juice or some dairy. For adult pops substitute liquor for some of the juice or dairy (I’d like a strawberry margarita pop.) Use chocolate instant pudding mix to make creamy fudgesicles or be creative using any pudding flavor. You can also prepare sugar-free varieties using no calorie sweetener in place of sugar.

Popsicle molds are readily available but little dixie paper cups and popsicle sticks work well, too. When filling cups remember to leave 1/4-inch headspace to allow for expansion during freezing. Insert sticks when the pops are partially frozen then freeze till solid. To eat, simply unmold or peel off the paper and enjoy.

Fudgesicles

1 small package instant chocolate pudding

1/2 cup sugar

1/2 cup heavy whipping cream

2 cups milk

Directions: Combine all ingredients and whisk well until creamy. Pour into paper cups and place in freezer. When partially frozen insert sticks and continue to freeze. Makes 6 to 8 pops.

Root Beer Float Pops

1/2 cup granulated sugar

1/4 cup evaporated milk

4 cups root beer, regular or diet

Directions: In small saucepan, over medium heat, combine sugar and evaporated milk and bring to boil, stirring constantly, cooking till mixture thickens slightly. Remove from heat. Slowly stir room temperature root beer into the milk mixture. Pour into 24 pop molds or dixie cups. Freeze till solid, 8 hours to overnight inserting sticks when pops are partially frozen. Makes 24 pops, depending on size of molds.

Strawberry Margarita Pops

16-ounces fresh or frozen strawberries, hulled

1 cup granulated sugar

6-ounces frozen limeade

6-ounces tequila

2-ounces triple sec or orange juice

Course salt for garnish, optional

Directions: Place strawberries in blender or food processor along with 1 to 2 tablespoons water and process till smooth.

Combine sugar and strawberry puree in a small saucepan over medium heat. Bring to a simmer and stir till sugar is dissolved, about 2 minutes. Turn off heat and let cool slightly. Add limeade, tequila and triple sec. Mix well.

Fill each mold with mixture and freeze at least six hours. To remove ice pops from mold, dip mold in warm water for about 10 seconds. If desired, garnish with a sprinkle of coarse salt. Serve immediately. Makes 12.