Prepare root beer: Pour root beer into a large glass measuring cup, and let stand, uncovered, in refrigerator 8 hours or up to overnight. (This is to let it go flat and to keep it chilled.)

Make cream mixture: Whisk together whole milk, condensed milk, evaporated milk, and vanilla in a glass measuring cup; chill until ready to use.

Freeze root beer section: Carefully pour 1 1/2 ounces of flat root beer (about 3 tablespoons) into each of 10 (3-ounce) ice pop molds. Freeze molds 1 1/2 hours. Remove from freezer, and insert ice pop sticks into partially frozen root beer. Return to freezer, and freeze 1 hour.

Add creamy section: Remove ice pop molds from freezer, and top root beer layer with milk mixture, filling almost to top of mold, leaving 1/4- to 1/8-inch at the top. (You may not use all the mixture; discard any remaining.) Return ice pops to freezer, and freeze until completely frozen, about 4 hours.

Remove pops and enjoy: Gently run bottom of molds under hot water to remove ice pops.
PREP TIME & NUTRITION :
Prep Time : 10 minutes, Cook Time : 0 minutes, Total Time : 12 hours, Servings : 10, Calories : 120, Net Carbs: 15g, Fats: 4g, Protein: 2g