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This frothy, spicy pop is inspired by my teenage pre-coffee addiction to root beer floats. Tiny bubbles in the ice cream trigger the formation of the large bubbles of carbon dioxide when combined with root beer. To make these pops solid, you have to cut down on the characteristic foam a bit by carefully lowering the ice cream into the root beer and scooping off any foam that forms on the top.
4 cups root beer
6 to 8 maraschino cherries, stemmed
2 and 1/2 cups vanilla ice cream
Pour cold root beer into a pitcher and put it in the freezer for 10 minutes. (This will make it very cold and 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 three-quarters full.
Slowly add more root beer until the molds are full. Scoop off the foam with a spoon. Freeze for at least six hours.
Remove from the freezer; let stand at room temperature for five minutes before removing the pops from the molds. It’s time for a nostalgic treat!
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