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Root-Beer Float Pops
Ingredients
- 8 maraschino cherries, stemmed, drained, and patted dry
- 4 cups root bear, chill in bottle with cap loosened
- 2 - 2 1/2 cups vanilla ice cream, softened
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Directions
- Place a cherry in each of the 6-7 oz pop molds or paper cups. Fill halfway with root beer. Tilt to get the angled design and freeze until almost firm (1-2 hours).
- Add ice cream and insert sticks. Cover and freeze for 1 hour. Slowly add more root beer, skimming any foam, until the molds are full. Cover and freeze for at least 6 hours or until firm.
- Remove from freezer. Let stand at room temp for 5 minutes before unmolding.
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