• Pour juices into a jar or measuring cup.
• Add whipped cream, sugar and vanilla and mix until sugar dissolves. Pour into the ice pop molds.

For solid ice pops

• Pour into the ice pop molds. Freeze for an hour or until slightly set, and insert the ice pop sticks.
• Freeze for at least 6 hours, overnight is better.

For layered ice pops

• Fill 1/3 of each ice pop mold.
• You may need to wait for another hour, or hour and a half until they are frozen solid. I recommend setting an alarm to check. When the first layer is solid, fill another 1/3 of each mold with the juice mixture from the fridge. Return to freezer. Check 45 minutes later, if it is slightly set, insert the ice pop sticks.
• Return to freezer and wait for another 30-45 minutes. When they are solid, add a final, creamy layer.
• Freeze until last layer is frozen.

For both

• To remove from molds, just run water over the outside of the molds and carefully move the sticks from side to side until the pops come loose.