Ingredients
Equipment
Method
- In a shallow bowl or measuring cup, gently stir the root beer to remove some of its carbonation. This step helps prevent large ice crystals from forming and ensures a smoother popsicle. If you notice excessive fizzing, let it sit for a few minutes until it subsides slightly.2 cups root beer
- In a separate bowl, whisk together the softened vanilla ice cream and milk until well combined and smooth. If you're using a splash of vanilla extract, add it now and stir. The goal is to create a creamy, homogenous mixture that mimics the creamy head of a root beer float.1 cup vanilla ice cream, 1/2 cup milk, splash vanilla extract
- If you want a more distinct root beer layer and vanilla ice cream layer, you can do this. Pour about 1/4 cup of the carbonated root beer into each popsicle mold. Then, carefully spoon or pour the vanilla ice cream and milk mixture over the root beer. Alternatively, for a more integrated flavor, you can gently fold the softened ice cream into the de-carbonated root beer, stirring just enough to combine without losing all fizziness, then pour into molds.2 cups root beer, 1 cup vanilla ice cream, 1/2 cup milk
- If your popsicle molds don't have built-in sticks, insert popsicle sticks into each mold, ensuring they are centered and stand upright.
- Place the filled popsicle molds in the freezer. Allow them to freeze completely, which typically takes 4-6 hours, or overnight, until they are firm and solid.
- Once frozen, run the outside of the popsicle molds under warm water for a few seconds to help release them. Gently pull the Root Beer Float Popsicles from the molds.
Notes
Store popsicles tightly wrapped in plastic wrap or parchment paper in an airtight freezer-safe container for up to 1-2 months. Best enjoyed directly from the freezer.
