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.

Root-Beer Float
Servings: 8


  • 8 maraschino cherries, stemmed, drained, and patted dry
  • 4 cups root beer (before using, chill in bottle with cap loosened)
  • 2 1/2 cups vanilla ice cream, softened

Make It

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;