Root Beer Float Pops Recipes

ROOT BEER FLOAT ICE POPS

Steps:

• Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.

ROOT BEER FLOAT POPS

Steps:

• 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.

ROOT BEER FLOAT CAKE

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.