Turn a root beer float into an ice pop. Recipe and photo courtesy Volpi Foods.
August 6th is National Root Beer Float Day. For something even colder, try this food fun: Root Beer Float Ice Pops.
Active prep time is 15 minutes, plus freezing.
Ingredients For 6 Pops
1. SOFTEN the ice cream slightly on the counter, 5 minutes or so. Then fill the tip of each mold with about 2½ tablespoons of ice cream, packing the ice cream down firmly. Place in the freezer to set until the ice cream is firm again, 15 to 20 minutes. Meanwhile…
2. BRING the root beer to a low simmer in a medium saucepan, whisking to help remove the carbonation. Simmer gently until there are no remaining carbonation bubbles, about 5 minutes (new bubbles will be caused around the edge of the liquid the process of simmering). Allow to cool.
3. REMOVE the molds from freezer. Pour about 2 ounces of root beer into each mold. To reduce foaming, it’s best to slowly pour the root beer down the inside wall of the mold, and not straight on top of the ice cream.
4. LET the root beer settle a moment. Then top the molds with the lids, and insert the sticks or handles.
4. FREEZE until solid, at least 8 hours or overnight.
5. SERVE: Unmold the pops by running the molds under water for about 60 seconds (or follow manufacturer’s directions).
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