Turtle Crossing Ice Cream (Frozen)
Turtle Crossing Ice Cream (Frozen)

Turtle Crossing Ice Cream (Frozen)

  • In stock, ready to ship
  • Inventory on the way
Regular price$8.95
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Once you enter a shipping address, you will see our available shipping rates.

Ontario rates

  • Standard shipping: $15.00, FREE for orders over $100.00
  • Express shipping: $20.00
  • Cold shipping: $20.00, FREE for orders over $150.00
  • Gift Box Shipping: FREE

The free shipping promotion is not available for shipping to remote and rural areas (postal codes starting with P0 or K0).

Rates to other provinces*

  • Standard shipping: $20.00, FREE for orders over $150.00
  • Express shipping $30.00
  • Cold shipping $30.00
  • Gift Box Shipping: FREE

The free shipping promotion is not available for shipping to remote and rural areas (postal codes starting with A0, B0, C0, E0, G0, H0, J0, R0, S0, T0, V0). Cold shipping is also not available to these areas.

* Please inquire with us if you're looking to ship to the Northwest Territories, Yukon, or Nunavut.

Orders ship out Monday through Friday unless they contain refrigerated/frozen items.

Cold shipping orders ship Mondays and Tuesdays only.

If you're in Ontario, your cold shipping order might also ship on a Thursday.

Cold shipping rates include insulation and ice packs to help keep your items cold during transit.

Please familiarize yourself with our full shipping guidelines.

  • Vegan
  • Fairtrade Chocolate

Creamy vanilla with pockets of toasted pecan pralines and dark chocolate chunks. Help us protect turtles with this very special flavour. Pecans are pralined with sugar, nuts, salt, and constant heat in motion. It's crunchy and delightful. Dark chocolate is fairly traded.

Ingredients

Oat Cream Base (Purified Water, Oats*), Cane Sugar, Coconut Oil, Dietary Fibre, pecans, dark chocolate, vanilla bean, Pea Protein, Locust Bean Gum. Contains: nuts, soy, coconut

About Oat & Mill

Oat & Mill came about from wishing I could have an ice cream that tasted undeniably rich and creamy, and reminded me of the local parlour shop I went to growing up. After going dairy-free, in 2015 I started making my own recipe at home for a dairy-free version of ice cream.

It was challenging to replicate the taste I had imagined and remembered. It wasn’t until I was cooking oatmeal for breakfast on the stove one day that I realized how creamy oats were and saw the potential to make them into something reminiscent of the ice cream I had missed. I grew my company from the Carp Farmer’s Market on Saturdays to expanding onto grocery store shelves.




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