To get swirled scoops of ice cream/froyo - when the ice cream flavours you picked have slightly softened/thawed, scoop them out and pack them side by side in a tin (I used a loaf pan). Let them freeze completely.

Line a baking sheet with parchment paper and get the popsicle sticks ready. When the ice cream has re-frozen, scoop out small scoops of ice cream, making sure to get a mix of all the flavours. Use your hands to pack and shape the scoop into a small ball (about 2 inches wide)

Place the ice cream/frozen yoghurt scoops on the baking sheet and insert a popsicle stick into the middle of each one. Work quickly to roll out as many ice cream pops you will need (I made about 20).

Let the ice cream/froyo pops freeze overnight, until they are completely hardened.

To set up the dipping stations, place the Chocolate Magic Shell in a deep container and the toppings in smaller bowls next to it.

Let your guests dip their ice cream/froyo pops into the chocolate magic shell sauce and choose their toppings before the shell gets hardened. Kids (and some adults) may likely need supervision! :)

Alternatively, you can dip and sprinkle the pops with various toppings and store them in the freezer (as mentioned below in the text) until ready to serve.