Root Beer Float Freeze Pops (photo credit: Pink Pistachio)

Hilliards House of Candy – the leading candy and chocolate maker in Greater Boston – has a suggestion for a key ingredient in a delicious and cold confection. 

We have copied this recipe from the website of Simpson Spring, our fellow Washington Street/Route 138 in Easton denizen handcrafter of great-tasting products.  

Located at 719 Washington Street in South Easton, Simpson Spring – provider of pure spring water (from its on-site spring) and maker of “old fashion, hand-mixed sodas in a variety of flavors” – is the oldest independent bottling company in the United States.  

As for that recipe – it is for Root Beer Float Popsicles® made with Simpson Spring Root Beer and vanilla ice cream – with our strong suggestion that that ice cream be Hilliards House of Candy Vanilla Ice Cream. 

Here’s the recipe (slightly amended in that we substituted “freeze pops” for “Popsicles®” and made a pitch for Hilliards House of Candy Vanilla Ice Cream): 

Root Beer Float Freeze Pops


Simpson Spring Root Beer

Vanilla Ice Cream (Hilliards House of Candy Vanilla Ice Cream is highly recommended)

Freeze Pop Sticks

Freeze Pop Mold 


  1. Soak freeze pop sticks in almost boiling water for 30 minutes (this keeps the sticks from bobbing to the top when freezing)
  2. Fill a pitcher with chilled Simpson Spring Root Beer and cool further in the freezer for 10 minutes
  3. Fill molds with Simpson Spring Root Beer, a spoonful of vanilla ice cream, additional root beer, and another scoop of ice cream.
  4. Remove excess foam
  5. Insert sticks
  6. Freeze overnight
  7. Place freeze pop mold under warm water for 15 seconds to remove freeze pops.

Yumm!! And, again, a medley of delicious delights both handcrafted in Easton, on Washington Street/Route 138.