Root Beer Float Pops

July 3, 2008 · 32 comments · Print This Post

in Desserts, Ice Cream / Frozen Treats

Root Beer Float Pops

My first batch of Root Beer Float pops bubbled up and created a sticky lava flow all over the frozen broccoli and chicken breasts in my freezer. So you’d think that the second time I made them I’d manage to not repeat the same mistake twice, right? Well, what do you suppose I did two hours into the freezing process after noticing that the popsicles weren’t filling out the molds as I’d hoped? Why panicked of course! Than made CK come into the kitchen to debate whether or not we should add more root beer.

I thought maybe the Virgil’s Root Beer that I used this time would behave differently when frozen than the Mug Root Beer I’d used in the first batch. Don’t laugh! It’s been eight years since I’ve had a science class. So CK and I decided we should add more root beer to the molds with a turkey baster. It was pretty ridiculous. Of course three hours later the pops overflowed again. Not to the extent that they did the first time but they still pushed the tops of the pop molds up.

The author of the cookbook, Krystina Castella, was kind enough to send me a note last night and offered the following additional advice surrounding the exploding soda pop phenomenon:

  • 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

Even though these pops gave me a host of gooey trouble it’s hard to stay mad at something so frosty and delicious. The best part is the hidden bite of Maraschino Cherry!

Root Beer Float Pops
Adapted from Krystina Castella’s new book: Pops! Icy Treats for Everyone published by Quirk Books.
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

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.

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