- Cook Time
- Prep Time
- 1 12 ounce can root beer
- 6 tablespoons crushed root beer candies (about 14)
- 1 1/2 cups vanilla ice cream, softened
In a small saucepan, bring the root beer to a boil and simmer until reduced to about 1 cup, about 5 minutes; let cool completely.
In a medium bowl, fold the candy into the ice cream; stir in the cooled root beer syrup. Spoon the mixture into ice pop molds, leaving 1/2 inch empty at the top. Set the ice pop inserts into place and freeze until firm, about 6 hours or overnight.