Thank you for sharing!

I’m so sad that summer is almost gone. I would love to have it stick around for another month or two or five. Oh, wait, I live in Texas so, yeah, it’ll still be here until Halloween or Thanksgiving (sometimes until January). So, yeah. If you are like me, you’ll be hot for the next 500 years until the earth finally turns just enough for some relief. I’m stoked, though, because I’ve found a new and fun way to keep my kids cool (and me too). Vegan Rootbeer Float Popsicles. Mmmmm…

Ingredients for Vegan Rootbeer Float Popsicles

• 1 can rootbeer
• 2 cans coconut milk (I have the best luck with Sun Luk brand–the other stuff just doesn’t behave right and get fluffy while Sun Luk fluffs right up)
• 1/2 cup powdered sugar
• 2 tspn vanilla extract
• You’ll also want some popsicle forms–you can buy some or just use paper cups and cake pop sticks. Whatever.

How to Make Vegan Rootbeer Float Popsicles

1. Refrigerate coconut milk in the can overnight (or just for an hour, or even 10 minutes, if that’s all you’ve got). This is so it will separate.
2. Open your cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
3. Add the powdered sugar and vanilla to the coconut cream.
4. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
5. Pour rootbeer into popsicle forms up to about halfway.
6. Layer on a dollop of the cream on top of the rootbeer.
7. Freeze overnight (or just 2 hours if you’re really impatient).
8. Remove from freezer and run warm water over form until popsicles slide out easily.
9. Enjoy!

Yield: 10

Vegan Rootbeer Float Popsicles

Prep Time: 10 minutes

Total Time: 10 minutes

If you are like me, you’ll be hot for the next 500 years until the earth finally turns just enough for some relief. I’m stoked, though, because I’ve found a new and fun way to keep my kids cool (and me too). Vegan Rootbeer Float Popsicles. Mmmmm…

Print

Ingredients

• 1 can rootbeer
• 2 cans coconut milk, I have the best luck with Sun Luk brand–the other stuff just doesn’t behave right and get fluffy while Sun Luk fluffs right up
• 1/2 cup powdered sugar
• 2 tspn vanilla extract
• You’ll also want some popsicle forms–you can buy some or just use paper cups and cake pop sticks. Whatever.

Instructions

1. Refrigerate coconut milk in the can overnight (or just for an hour, or even 10 minutes, if that’s all you’ve got). This is so it will separate.
2. Open your cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
3. Add the powdered sugar and vanilla to the coconut cream.
4. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
5. Pour rootbeer into popsicle forms up to about halfway.
6. Layer on a dollop of the cream on top of the rootbeer.
7. Freeze overnight (or just 2 hours if you’re really impatient).
8. Remove from freezer and run warm water over form until popsicles slide out easily.
9. Enjoy!

Did you make this recipe?

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For More Vegan Ideas, Check Out These:

Vegan Chocolate Cake Donuts

 

Vegan Butterbeer Crepes

Vegan Chocolate Chip Scones

Thank you for sharing!