Girl Scout Thin Mint kicked off 2022 as the first new flavor released at The Hop Ice Cream.
All retail locations (640 Merrimon Ave, 721 Haywood Rd, 56 Patton Ave, and 114 Cherry St (Black Mountain)) are now serving a dairy and non-dairy hemp milk version of Girl Scout Thin Mint Ice Cream on the menu. The flavors will remain there for 4-6 weeks (through February).
Brownie Bite CBD Hemp Milk Ice Cream is set to be re-released on Monday, February 21, only at The Hop at 640 Merrimon Ave. To make this unique vegan, dairy-free flavor, The Hop sources hemp flower from two local companies, Franny’s Farm and Blue Ridge Hemp Co., and extracts the cannabinoids (CBD) from the flower, using it to create a Vanilla Hemp Milk Ice Cream base. They then add rich and delicious bits of housemade vegan, gluten-free brownies to that base for the desired result. Following its release on 2/21 this flavor will remain on the menu at The Hop on Merrimon Ave.
Cookie Party Ice Cream, a brand new and highly-anticipated Kid-friendly flavor by The Hop, will be released at all of its retail locations on Friday, March 18. Cookie Party will be completely all natural, consisting of a Vanilla Ice Cream base tinted blue with a dash of spirulina, an all natural food dye, and mixed with egg-free cookie dough topping and bits of housemade chocolate chip and funfetti cookies. After its initial release this flavor will be henceforth added into rotation with the likes of Unicorn Poop and Birthday Cake Ice Cream at all retail locations of The Hop.
In addition to those Ice Creams mentioned above The Hop will release several “small batch” flavors exclusively in its online store. Some of them will also be available for pre-order prior to the release so folks can be sure to secure one. Here are the most notable by release date:
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Monday, January 24 – Pollinator Sundae. This Honey Fig Balsamic Ice Cream (as deconstructed for the Chow Chow “Pollinator Metamorphosis” event) will be part of The Hop’s Bountiful Cities Series, which helps raise awareness for events and programs put on by Bountiful Cities, and made with figs harvested from the FEAST Elementary School Gardens.
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Friday, February 18 – Blood Orange Sorbet – When blood oranges are in peak season we always hope to squeeze out a few batches of this delicious dairy-free sorbet.
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Fat Tuesday, March 1 – King Cake Ice Cream – Ashley has a new and improved recipe for this flavor, which she has described as a cross between cinnamon roll and cheesecake with little swirls of color. It is made with bits of her from-scratch king cake and each pint includes a “baby”.
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Monday, March 28 – Mango Matcha Mochi Rice Milk – Ashley’s homemade mochi bites (pieces of little sweet, chewy Japanese rice cakes) infused with green tea matcha and mixed into a Mango Rice Milk ice cream base. Additionally, Ashley is making the rice milk base from scratch using locally grown short grain rice from Lee’s One Fortune Farm, out of Marion, NC!