EASY Root Beer Float Popsicles Recipe

I made Root Beer Float Popsicles with just two ingredients and a tiny shortcut that turns pantry staples into a nostalgic summer standby.

I stumbled onto this ridiculous simple treat and couldn’t stop testing it. Creamy, fizz-forward bites made from root beer (chilled) and vanilla ice cream, slightly softened that somehow taste like a retro soda shop with a clever twist.

It’s stupidly easy but there’s a tiny trick I learned that makes the texture sing, so you might wanna play around a bit. This isn’t just another frozen snack, it’s the kind of Root Beer Float Popsicles that gets shouted about at summer cookouts and the Homemade Popsicles I actually bragged about online.

I messed up one batch and the surprise result became my favorite.

Ingredients

• Root beer: fizzy, sweet soda loaded with sugar; adds nostalgic cola like flavor.
• Carbonation gives lift and lightness, makes popsicles bubbly and more refreshing.
• Sweetness provides quick carbs and energy but less vitamins, watch portion sizes.
• Vanilla ice cream: creamy dairy with fat and sugar, adds rich mouthfeel.
• Milk proteins give some protein and calcium, not a lean health food.
• Fat slows digestion, makes taste satisfying, adds smooth, velvety texture.
• Overall treat is indulgent and sweet, best shared for special warm days.

Ingredient Quantities

• 2 cups root beer chilled
• 2 cups vanilla ice cream (sightly softened)

How to Make this

1. Make sure your 2 cups root beer is well chilled and your 2 cups vanilla ice cream is slightly softened so it’s scoopable but not melted.

2. Scoop the softened vanilla ice cream into a large bowl, break up any big clumps with a spoon or spatula.

3. Pour the chilled root beer in very slowly while stirring gently, this keeps the foam down, or pour against the side of the bowl. Stir until the mixture is smooth with a few little swirls left.

4. Taste quickly and adjust texture if you want it thicker add a bit more ice cream, thinner add a splash more root beer, but keep within your 2 cups each if you want the original ratio.

5. Pour the root beer and ice cream mixture into popsicle molds leaving about 1/4 inch of headspace for expansion; if foam builds up, skim it off with a spoon.

6. If your molds do not hold sticks upright, freeze the pops until edges are set about 30 to 60 minutes, then insert wooden sticks so they stay centered.

7. Freeze the popsicles until completely solid, usually 4 to 8 hours or best overnight for firm pops.

8. To unmold, run the outside of the molds briefly under warm water for 5 to 10 seconds, pull gently and enjoy your creamy root beer float popsicles.

Equipment Needed

1. Popsicle molds, silicone or plastic
2. Wooden sticks or reusable sticks, whatever you got
3. Large mixing bowl
4. Ice cream scoop or large spoon to scoop and break up clumps
5. Rubber spatula or sturdy spoon for stirring
6. 1 measuring cup (or a 2 cup measuring cup) for the root beer
7. Small ladle or pouring cup to pour slowly
8. Baking sheet or tray to keep molds steady in the freezer
9. Kitchen towel or a small bowl of warm water for easier unmolding

FAQ

EASY Root Beer Float Popsicles Recipe Substitutions and Variations

• Cream soda instead of root beer: equally fizzy and sweeter, keeps that classic float vibe. Use the same volume chilled.
• Cola plus a tiny splash of vanilla extract if you want less of the root herbal bite: cola stands in fine, add about 1/4 teaspoon vanilla per 2 cups for the creamy note.
• Frozen vanilla yogurt instead of vanilla ice cream: lighter and a bit tangy, makes a less heavy popsicle but still creamy. Swap 1 to 1, slightly softened.
• Dairy free vanilla ice cream (coconut or oat milk) for lactose free folks: similar texture and flavor, just use equal amount, slightly softened.

Pro Tips

Tip 1: Chill everything longer than you think, then work fast, foam is the enemy so pour slow and against the bowl wall when you mix it, if big bubbles still form scoop them off with a spoon before filling the molds.

Tip 2: For a creamier, less icy pop try giving the mix a quick blitz with an immersion blender or whisk it real hard to break up air pockets, you want smoothness but not melted soup so stop as soon as it’s even.

Tip 3: Keep sticks centered by freezing just until edges are set then push sticks in, or tape a strip of parchment or plastic across the top of the mold to hold them upright, this beats fishy lopsided pops later.

Tip 4: Small flavor hacks make them taste pro: a tiny pinch of salt brings out the vanilla, a splash of vanilla extract or a sprinkle of malted milk powder ups the float vibe, and if you want less sweetness use half diet root beer mixed with regular.