Root Beer Float Pops Recipes

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.

Steps:

• Melt the ice cream in the microwave. Pour about 1/4 of the mould full of the melted ice cream. Freeze the layer of ice cream for about an hour. Mix the Root Beer with the remaining melted ice cream and stir well. Scoop off any bubbles and stir again. (removing any bubbles again) Pour the blended mixture into the moulds, about 3/4 full, leaving room for expansion. Freeze for 6-8 hours or until fully frozen. Invert mould under warm, running water, to loosen the pops. Enjoy!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
• To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

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.