Gluten-Free Cherry Cola Float Popsicles

Creamy, fizzy, and ready to cool down any summer crowd — these gluten-free cherry cola float popsicles come together in minutes with just three ingredients.

The smell of a cherry cola float takes me straight back to my grandma’s kitchen counter every Fourth of July. She’d scoop vanilla ice cream into tall glasses and pour cola over it until it foamed up like a science experiment — we thought it was the greatest thing in the world. I’ve been chasing that memory ever since, and one summer afternoon I realized: why not freeze it?

The very first batch I made, I overfilled the molds and the whole thing expanded into one giant cherry cola glacier. You know, I actually consider that a success story — because it taught me to leave that half-inch of space, and every batch after that has been exactly right. These gluten-free cherry cola float popsicles have become my go-to for backyard cookouts, lazy pool days, and honestly, any Tuesday that needs a little pick-me-up.

Why You’ll Love These Gluten-Free Cherry Cola Float Popsicles

• Nostalgic flavor in frozen form — all the creamy, fizzy magic of a classic float, no glass required
• 3 ingredients, zero baking — can’t get easier than spoon, pour, freeze
• Naturally gluten-free — no flour, no grains, no cross-contamination worries
• Great for parties or kids — make a full batch of 10 and keep them on hand all summer long

The Secret to Perfect Gluten-Free Cherry Cola Float Popsicles

Carbonation is the key player here, and you have to work with it, not against it.

• Pour slowly — rushing the cola pour causes overflow and uneven distribution; a slow, angled pour keeps the carbonation from going wild inside the mold
• Leave the expansion gap — cola expands as it freezes, so filling to the very top guarantees cracked molds or popsicles that won’t release; that half-inch of space is non-negotiable
• Freeze the full eight hours — cutting this short leaves a slushy center that pulls apart when you try to remove the popsicle; overnight is even better
• Warm water release — running the mold under warm (not hot) water for 1–2 minutes gently loosens the seal without melting your popsicle into a puddle

Ingredients

Makes 10 popsicles

Ingredient	Amount	Notes
Ice cream	1¼ cups	Vanilla works beautifully; use dairy-free for a vegan version
Cherry Coke	2–3 cups	Start with 2 cups; add more as needed to fill molds
Maraschino cherries	10, cut in half	Two halves per mold; adds color and a sweet pop of flavor

Note: Maraschino cherries are typically gluten-free, but always check the label if you’re cooking for someone with celiac disease. For a trusted guide on ingredient safety, the Celiac Disease Foundation’s ingredient database is a reliable resource.

Instructions

1. Load the ice cream and cherries

Spoon two tablespoons of ice cream into each popsicle mold, then add two maraschino cherry halves — one on each side of the mold so you get that gorgeous pop of red when you bite in. The ice cream acts as a creamy base that anchors everything together once frozen.

2. Pour the cherry coke

Slowly pour cherry coke into each mold, stopping about half an inch from the top. Tilt the mold slightly as you pour to reduce foaming — patience here pays off. The fizzing will settle within a minute or two, so don’t panic if it bubbles up at first.

Pro Tip: Use a measuring cup with a pour spout for better control. It makes filling individual molds much less messy.

3. Freeze

Insert your popsicle sticks (most molds include a tray lid that holds them in place), then freeze for at least eight hours. Overnight is ideal — the longer freeze gives you a firmer popsicle that releases cleanly and holds up longer in summer heat.

4. Release and store

Run the bottom of the mold under lukewarm water for one to two minutes, then gently pull each popsicle free. Don’t force it — if there’s resistance, give it another 30 seconds of warm water. Store finished popsicles in a freezer bag or airtight container with parchment between layers so they don’t stick.

Make It Your Own

Dairy-free version: Swap the ice cream for your favorite coconut milk or oat-based frozen dessert. The texture turns out slightly icier — which honestly feels even more refreshing on a hot day. These make excellent gluten-free dairy-free popsicles for guests with multiple dietary restrictions, and no one at the table will know the difference.

Cherry cola float flavor variations: Try using regular Coke or Dr. Pepper instead of cherry coke for a slightly different spin on the classic cherry cola float flavor. You can also experiment with flavored sparkling water for a lighter, less sweet version that still has that satisfying fizz.

Fruit additions: Toss in a few fresh raspberries or a thin slice of lime alongside the maraschino cherries. The tartness plays against the sweet cola and creamy ice cream beautifully — like a summer float got a gourmet upgrade.

Well… if you want to go all out for a crowd, try layering a second flavor of ice cream — chocolate at the bottom, vanilla on top — before pouring the cola. It creates a striped effect when you bite in that looks as good as it tastes.

Common Problems & Solutions

Problem: Popsicles won’t come out of the mold Run the mold under warm (not hot) water for a full two minutes, covering all sides. Twisting slightly while pulling also helps break the seal. Never use boiling water — you’ll melt the outer layer before the inside has a chance to release.

Problem: Popsicles are too icy and lack creaminess This usually means the ice cream-to-cola ratio tipped too far toward cola. Make sure you’re using a full two tablespoons of ice cream per mold — it’s the fat in the ice cream that creates that smooth, creamy bite you’re after. Dairy-free versions with lower fat content will naturally be a bit icier, which is worth knowing upfront.

Problem: The popsicle broke apart when pulling it out Man, oh man… this is almost always a freeze-time issue. Eight hours is the minimum, but in a warmer kitchen or during summer humidity, the freezer has to work harder. Give it a full 12 hours if you can, especially if your freezer runs on the warmer side.

Problem: Overflow during freezing You filled the mold too full — easy fix for next time. That half-inch gap isn’t just a suggestion; carbonated liquids need room to expand as they freeze, and skipping that space creates pressure inside the mold.

Storage Guide

Method	Duration	Notes
Freezer (in mold)	Up to 2 weeks	Cover mold or wrap in plastic wrap
Freezer (removed)	2–3 months	Store in airtight bag with parchment between popsicles
Counter	Not recommended	These melt faster than a standard popsicle — serve immediately

Once removed from the mold, these nostalgic frozen treats hold their shape for about 10–15 minutes in warm weather, so serve them right away or keep them in the freezer until the moment guests are ready. Leftover popsicles that have partially melted can be re-frozen, though the texture won’t be quite as clean the second time around.

Gluten-Free Cherry Cola Float Popsicles FAQs

Serving Suggestions

These popsicles shine on their own, but they’re even more fun alongside a full spread of nostalgic summer treats. Serve them as part of a backyard Memorial Day or Labor Day dessert table next to something equally crowd-pleasing like this gluten-free s’mores brownie icebox cake — the contrast of fudgy brownie and icy fizzy pop is a combination that disappears fast.

For drinks alongside, this gluten-free orange pineapple refresher keeps the fruity theme going in a beautiful way. And if you’re building out a full party snack lineup, those gluten-free dill pickle deviled eggs make a savory counterpoint that has people going back for seconds.

Let’s Hear From You

If you give these gluten-free cherry cola float popsicles a try, I’d love to know how they turned out. Drop a comment below and let me know if you made any fun swaps — and if you’re saving this for later, pin it on Pinterest so it’s easy to find when summer calls.