SOFT PEAKS

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25 Alexander Street, Vancouver

Tel: (604) 559-2071

Web: http://softpeaks.ca/

Twitter: @soft_peaks

Advice: Never share with your friend, enjoy each creation solo.

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My love for soft serve ice cream began at a young age and there weren’t many options back then, here at Soft Peaks they are serving organic milk soft serve made with local Avalon Dairy milk with premium toppings. The ice cream isn’t too sweet neither are most of the toppings so the guilt factor doesn’t even come into play. Situated inside the historic BC Market Company building is their two-level space, designed with a rustic modern aesthetic. Clean white subway tiles are balanced with natural woods and polished concrete, and a wall installation of vintage milk caps adds a sense of history.

The Honeycomb Peak

The Honeycomb Peak

Sunrise in California

Sunrise in California

Mudslide

Mudslide

Salty Himalayan

Salty Himalayan

I tried a variety of their creations, all of which are made with their soft serve, starting off with my two favourites The Honeycomb Peak with cornflakes on the bottom and delicious honeycomb on top; along with the bright citrusy, Sunrise in California with yuzu marmalade. The other 2 creations that I tried were the Mudslide with timtam flakes and chocolate syrup; followed by the Salty Himalayan with Himalyan pink salt and maple syrup.

Owned by brothers Dan & Ken Kim, both who had a childhood of worldly culinary experiences and extensive travel made the pair foodies from a young age. Soft Peaks ice cream is made from scratch every day using fresh Avalon Organic milk. It’s lightly sweetened, then churned to a rich soft serve consistency. With a base of milk, the fat content of their ice cream is less than 6%, as opposed to more typically cream-heavy recipes that average 15%. The result is an all-natural dessert that’s at once thick, creamy, and refreshing. A unique array of premium toppings have been crafted into menu items.

This is a spot you are going to want to frequent, and I am looking forward to seeing and trying more unique toppings as the seasons change.

Review by: Richard Wolak