Preparation time: 20 minutes
Total time: 20 minutes (plus freezing time)
4 cups root beer
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6-8 maraschino cherries, stemmed
2 1/2 cups vanilla ice cream
Pour cold root beer into a pitcher and put it in the freezer for about 10 to 15 minutes. This will make it very cold and almost syrupy, reducing the ice cream melt factor.
Put a cherry in each mold. Pour some root beer into each mold until it is half full. Place in the freezer until almost frozen. Remove from the freezer and 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.