Root Beer Float Pops Recipes

ROOT BEER FLOAT POPSICLES

Steps:

• In popsicle molds, fill the bottoms with vanilla ice cream. Freeze for 2-4 hours.
• In a large bowl, combine 2 cups of rootbeer (could be more or less, depending on popsicle mold size) with 1/2 cup melted vanilla ice cream. Once combined pour into popsicle molds and freeze for 3-4 hours.
• To remove from popsicle molds, submerge molds in water careful not to reach the top and gently slide popsicles out of molds. Enjoy!

ROOT BEER FLOATS

Steps:

• Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!

ROOT BEER FLOAT ICE POPS

Steps:

• Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.

ALL ROOT BEER POPSICLES®

Steps:

• Pour root beer into a wide pot. Bring to a boil; reduce heat to low. Stir in sugar until dissolved. Simmer until reduced by 1/3, 15 to 20 minutes. Remove from heat; cool completely, about 30 minutes. Stir root beer flavoring into mixture. Pour root beer mixture into ice pop molds; freeze until firm, about 1 hour and 30 minutes.

ROOT BEER FLOAT POPS RECIPE - (4.5/5)

Steps:

• Melt the ice cream in the microwave. Pour about 1/4 of the mould full of the melted ice cream. Freeze the layer of ice cream for about an hour. Mix the Root Beer with the remaining melted ice cream and stir well. Scoop off any bubbles and stir again. (removing any bubbles again) Pour the blended mixture into the moulds, about 3/4 full, leaving room for expansion. Freeze for 6-8 hours or until fully frozen. Invert mould under warm, running water, to loosen the pops. Enjoy!

ROOT BEER FLOAT POPS

Steps:

• Pour cold root beer into a pitcher and put it in the freezer for 10 minutes. (This will make it very cold reduce the ice cream melt factor).
• Put a cherry in each mold. Pour some root beer into each mold until it is half full.
• Gently lower a small scoop of ice cream into each pop mold so it is about three quarters full.
• Slowly add more root beer until the molds are full. Scoop off the foam with a spoon. Freeze for at least 6 hours.
• Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.