Our good friends at The Hop Creamery here in Asheville, NC are kicking off spring with a delectable new flavour release featuring our Golden Milk blend. Don't live in Asheville? Don't panic, co-owner and lead creator at The Hop, Ashley Garrison has got you covered with this small-batch recipe! Dust off that ice cream machine in the back of your pantry and make yourself this amazing vegan ice cream at home. The delicious earthy, spicy flavour of our Golden Milk with a tangy, colorful swirl of mixed berry jam will make this recipe your go to sweet treat of the spring & summer!

Spicewalla Golden Milk Berry Swirl Vegan Ice Cream

½ cup Sugar

4 tsp Cornstarch

4 tsp Spicewalla Golden Milk

2 ¾ cups Oat Milk (or non-dairy milk of choice)

¼ cup Maple Syrup

¼ cup Safflower Oil (or other neutral tasting oil)

⅛ tsp salt

¼ cup mixed berry jam (we use a blend of strawberry, raspberry, and blackberry)

Note: If using an ice cream maker with a removable canister, be sure to freeze the canister the day before.

In a medium saucepan, whisk together all ingredients except for the jam. 

Heat on medium-high heat, whisking until the mixture begins to simmer. Reduce heat to medium-low and continue to whisk 7-8 minutes or until the mixture begins to thicken.

Remove from heat and pour the thickened mixture into a mixing bowl, allowing to cool slightly, then transfer to the refrigerator for 4 hours or until completely cooled.

Pour the cooled mixture into the chilled bowl of your ice cream maker and follow the manufacturers instructions. 

Once your ice cream is the consistency of soft serve, scoop into a freezer safe container. 

Pour jam on top of ice cream and gently fold into the ice cream, taking care not to over mix so that the jam stays in ribbons throughout. 

Place in freezer and chill completely for 2-4 hours,

When ready to serve, allow your ice cream to rest at room temperature for 10 minutes, then scoop and enjoy!