"Root Beer Float Pops"

By RoketJSquerl

Open the soda and put it in a pitcher in the fridge for a bit (5-20 minutes) depending on how much you want to flatten the liquid.

Once the fizz is mostly out of the soda put it in the pop molds leaving 1/2 inch at top and it should turn out fine.

If you like the airy texture that you get from using carbonated soda than let the liquid flatten for a shorter period of time

Ingredients

• 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

Details

Adapted from erincooks.com

Preparation

Step 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).

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.