These chilly summer treats are easy to make and offer a great excuse for picking up a set of inexpensive ice pop molds. For lighter versions, fat-free half-and-half can be substituted in either recipe.

And don't be afraid to improvise. The cherry jam in the Chocolate Cherry Fudge Pops can be replaced with any jam. Raspberry, apricot and strawberry are nice. And peanut butter is excellent in the Chocolate Marshmallow Pops.

Serving numbers will vary depending on the size of your frozen pop molds.

CHOCOLATE CHERRY FUDGE POPS

Start to finish: Three hours (10 minutes active)

Servings: About eight pops

1-1/2 cups half-and-half

1 cup chocolate chips

1/2 cup cherry jam

1 teaspoon vanilla extract

Pinch salt

In a medium saucepan over low heat, combine the half-and-half and chocolate chips. Heat, stirring constantly, until the chips are melted. Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the jam, vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about eight frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

CHOCOLATE MARSHMALLOW POPS

Start to finish: Three hours (10 minutes active)

Servings: About eight pops

1/2 cup heavy cream

1 cup half-and-half

1 cup chocolate chips

1 cup mini marshmallows

1 teaspoon vanilla extract

Pinch salt

In a medium saucepan over low heat, combine the cream, half-and-half, chocolate chips and marshmallows. Heat, stirring constantly, until the chips and marshmallows are melted.

Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about eight frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

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