Healthy, Spicy and Indulgent Golden Milk Ice Cream Float with he easiest and quick to make vegan caramel sauce.

Golden Milk Ice Cream Float

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 2 1x


  • 1 1/2 cups sweetened coconut almond milk ( here we used So Delicious)
  • 2 tsp maple syrup (or to taste)
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh grated ginger
  • 1/8 tsp black pepper
  • 2 scoops non dairy vanilla ice cream ( here we used So Delicious Cashew Milk Ice Cream)
  • For the Tahini Salted Caramel Sauce
  • 12 vegan sea salt caramels (here we used JJ’s Sweets Cocomels )
  • 2 tbsp coconut almond milk
  • 2 tsp tahini
  • 1/8 tsp sea salt (optional)


  1. To prepare the golden milk, combine coconut almond milk, maple syrup, turmeric, cinnamon, ginger and black pepper in a small sauce pan. Bring to a simmer and over medium heat for about 10 minutes, whisking often. Turn off the stove and let it steep for another 10 minutes and chill until ready to use
  2. In the meantime, prepare the caramel sauce. Combine all the ingredients in a small sauce pan. Cook over medium heat, whisking constantly for 2-3 minutes or until the caramels have melted and all the ingredients are well incorporated. Set aside until ready to use
  3. To assemble the float, strain the golden milk to get rid of any spices that didn’t dissolve. Drizzle the sides of 2 glasses with caramel sauce. Add ice cubes and pour the golden milk over. Top with a scoop of ice cream and top with more caramel sauce