Monday, June 13, 2011

Root Beer Float Pops

I have been on a popsicle kick lately. It may or may not have something to do with picking up these mini popsicle molds at the dollar section at Target. Those darn aisles always get me in trouble. You know you don't really need any of that stuff, but for a dollar, how can you resist? Am I sending mixed messages here? Just to be clear... you do need these. These popsicles may not be the prettiest, but they are delish! This idea had been floating around in my head for several weeks, and they did not disappoint. Let me know what you think.

Root Beer Float Pops

-1 16 oz bottle root beer, flattened (pour your root beer into a large cup and leave in your refrigerator for a day or so. You can omit this step but your root beer layers will be very icy and will not firm up completely.)

-vanilla bean ice cream (the bean part is important- if you have not come over from the dark side yet, ban plain vanilla anything from your life permanently. You will not regret it.)

Let your ice cream sit out on the counter for a few minutes to make it easier to work with. Use a spoon to put a small dollop of ice cream in each mold. Use a thin spoon or a wooden skewer to push it down and eliminate all crevices. Top with a little bit of root beer. Freeze (without sticks) for two hours, or until root beer is firm enough to top with another layer of ice cream. If you have room add a second layer of root beer, and insert sticks.

If your first two layers have frozen too hard for sticks to slide in, just let them come to room temperature for 5 or 10 minutes or until they slide in. Your pops won't be quite as pretty and will melt together more, but they will still be yummy.

The texture of the root beer layers will not be consistent throughout your pops but after a little bit of therapy I've come to terms with that. So will you.
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