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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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My first batch of Root Beer Float pops bubbled up and created a sticky lava flow all over the frozen broccoli and chicken breasts in my freezer. So you'd think that the second time I made them I'd manage to not repeat the same mistake twice, right? Read more ? ... Ingredients:
root beer float pops |
adapted from krystina castella's new book: pops! icy treats for everyone published by quirk books. |
makes six 8-ounce pops or eight 6-ounce pops |
4 cups root beer |
6 or 8 maraschino cherries, stemmed |
2 1/2 cups vanilla ice cream |
Directions:
1. 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).
2. Put a cherry in each mold. Pour some root beer into each mold until it is half full.
3. Gently lower a small scoop of ice cream into each pop mold so it is about three quarters full.
4. Slowly add more root beer until the molds are full. Scoop off the foam with a spoon. Freeze for at least 6 hours.
5. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.
6. Read about more of my cooking adventures
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