Ok, as you know I’ve been on a low sugar diet recently. Although I plan to continue watching my sugar intake I just cant resist one of my favorite summer time treats….the root beer float! When we were kids my mom used to buy my brother and I these amazing root bear float pops. I haven’t thought about them i years until I ran across this post from Boulder Locavore. The other thing I love is the simplicity….only two ingredients. These are high on my “to do” list! And in my true fashion I’ve made some of my own adaptations that I’ll be trying out
Root Beer Float Pops – original recipe and instructions found on Boulder Locavore
- 12-14 ounces Root Beer (a non-sugar brand that’s made with stevia that I love is called Zevia and they make a great Root Beer)
- 1 1/4 cup Vanilla Bean ice cream, slightly softened (instead of traditional ice cream I will be using Coconut Milk ice cream the brand I often buy, Luna & Larry’s Coconut Bliss, is made with agave nectar instead of refined sugar but it’s soooooo darned yummy!)
- Pour a small amount of the root beer into each popsicle mold (equivalent of aproximately 3/4 inch in the mold).
- Evenly distribute the ice cream between the popsicle molds in spoonfuls.
- Pour root beer into molds in small amounts allowing the foam to die back before pouring more to fill molds to the top.
- Cover with lid of popsicle molds. Place an sheet of foil on top of the popsicle mold top and insert sticks (the foil keeps the sticks in place so they don’t slip into the mold more than desired or float).
- Freeze until fully frozen. To remove popsicles run molds until hot water for a few seconds and remove.