Pour cold root beer into a pitcher and place it in the freezer for 10 minutes making it very cold and reducing some ice cream melting.
Pour root beer into each mold until half full.
Gently lower a scoop of ice cream into each mold so that it is now three quarters full.
Slowly add more root beer until each mold is full. Scoop off the foam with a spoon. Freeze for at least 6 hours.
Remove from the freezer and let stand at room temperature for 5 minutes before removing the pops from the molds.
Can add a maraschino cherry or two to each popsicle
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 54 (31%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 24.2mg||7 %|
|Sodium 63.4mg||2 %|
|Potassium 110.9mg||3 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 28.4g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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