Ingredients
One 12 ounce can root beer
6 Tbsp crushed root beer candies (about 14)
1 1/2 cups vanilla ice cream, softened
Preparation
In a small saucepan, bring the root beer to a boil and simmer until reduced to about 1 cup, about 5 minutes; 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 on top. Set the ice pop inserts into place and freeze them until firm, about 6 hours or over night.
