Root-Beer Float
Let root beer freeze partially up one side of a popsicle mold, add vanilla ice cream, and freeze for a snack or dessert that's as good as the drink.
Ingredients
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8 maraschino cherries, stemmed, drained, and patted dry
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4 cups root beer (before using, chill in bottle with cap loosened)
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2-1/2 cups vanilla ice cream, softened
Directions
1.
Place a cherry in each of eight 6- to 7-ounce molds or paper cups. Fill halfway with root beer. Tilt to get the angled design and freeze until almost firm, 1 to 2 hours.
2.
Add ice cream and insert sticks. Cover and freeze for 1 hour. Slowly add more root beer, skimming off any foam, until the molds are full. Cover; freeze for at least 6 hours, or until firm.
3.
Remove from freezer. Let stand at room temperature for about 5 minutes before unmolding.
4.
Recipe adapted from Pops! Icy Treats for Everyone copyright 2008 by Krystina Castella. Photographs copyright 2008 by Emily Brooke Sandor. Reprinted with permission of Quirk Books; quirkbooks.com.
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