I have done push pops with sorbet, ice cream, gelato, cookies mixed in, toppings in the middle, etc. And what I have learned is that the sorbet sells best 100%. I think because they are similar to a popsicle....people desire a dairy free, fruit based product.

Making your own sorbet without a commercial machine can be a bit challenging to get the right texture so my recommendation is to use someone else's. It will save you time (which will in turn save you money) and just make the production process easy peasy!

Try GS GELATO. Or find someone local! And yes, same thing, you can still call the products 'handcrafted' :)

Another idea is Italian / water ice which you can get from a store such as Restaurant Depot for a great price! A lot of BBU students have gone this route and had success with it! Italian ice is super refreshing and that's a big part of what people love about the push pops.

As you notice in the training video....I have a pretty solid system filling the pops with a pre-made sorbet using an ice cream scoop or a spoon.....but some other BBU students have made the process even faster and more efficient using a SAUSAGE FILLER.

Watch the recorded meeting below for all things push pops thanks to Love (Popsicle Pedaller) & Leah (Sweet Cow Creamery).

PUSH POP CONTAINERS

PUSH POP STANDS

PIPING BAGS FOR THE PUSH POPS

STORAGE BOXES FOR SANDWICHES & PUSH POPS(will fit 40 ice cream sandwiches & 50 push pops)

SAUSAGE STUFFER FOR SPEEDING UP PRODUCTION (watch this video here to explain)