January Seasonal Flavours
Almond Confetti (vegan)
THREE….TWO…. ONE….. it’s the New Year! And since we can’t celebrate with you in person…. we figured we’d send you home with some confetti to celebrate. For this vegan batch, we made a roasted almond milk base and tossed in some edible rainbow glitter. It’s nutty with a hint of cake batter. Delicious!
Enjoy a creamy tropical escape with this month’s toasted coconut ice cream! For this batch, we paired our cream base with coconut cream and added golden toasted coconut flakes. If you can’t travel somewhere warm this month… you can at least take a bite, close your eyes, and imagine you’re sitting on a beach somewhere… right?
Chocolate Peanut Butter
Enjoy the irresistible savoury taste of a peanut butter cup in ice cream form – with creamy peanut butter sauce swirled into our chocolate base. We’ve had some requests for low sugar ice cream, and so for this batch, we’ve used a low sugar chocolate and peanut butter sauce sweetened with monk fruit.
Roasted Pear and Peppercorn
This flavour is our spin on “Pear Moos” – a hearty Mennonite dessert traditionally served in the cooler months of the year. For this batch, roasted sliced pears are combined with our peppercorn infused vanilla custard base. To finish it off, cracked pepper is added to give this sweet, creamy flavour a bit of spice.
Champagne Sorbet (alcoholic)
Celebrate the new year with this limited run of Champagne Sorbet – with notes of honeyberry and grapefruit! With 2020 behind us, we hope you’ll raise a glass of champagne sorbet and look forward to what 2021 has in store. (contains alcohol, sorry kiddos)
Chocolate Covered Strawberry
Classic strawberry ice cream with a bit of a twist. For our chocolate covered strawberry ice cream, we use fresh strawberries and add milk chocolate drops to give a nod to chocolate fondue.
Salted Caramel Ribbon
Looking for something that’s sweet and salty? Look no further than salted caramel. Salted caramel has been a popular flavour since it was first invented by French Pastry chef Henri Le Roux in 1977. Our Salted Caramel Ribbon ice cream features a creamy homemade caramel sauce with a pinch of sea salt marbled throughout our creamy base.
Campfire Hot Chocolate
If it’s a cool evening around the fire, a cup of hot cocoa can really ‘hit the spot’. While our ice cream won’t warm you up (thanks to science), it will ‘hit the spot’ just the same. Our Campfire Hot Chocolate features a creamy malted milk chocolate base swirled with marshmallow fluff, marshmallows, milk chocolate, and a hint of cinnamon.
Honeyberries (aka Haskap berries) are a wonderful berry that originate in Siberia, and have a similar taste to blueberries or saskatoons. Our honeyberry cheesecake ice cream features a homemade honeyberry syrup, made from locally grown berries, swirled into our cream cheese base and crushed graham cracker crust.
For all of you classic vanilla ice cream lovers! We add our personal twist on this classic flavour by infusing madagascar bourbon vanilla bean pods with our cream base. Simply delicious!
A childhood classic that is sure to bring back memories of warm summer nights, and the goodness of simple times shared around the campfire with friends. If you’ve ever made a banana boat, you probably found that there’s an overwhelming amount of ways to top your banana. For our batch, we keep it simple and savoury by blending toasted banana slices with our cream base and adding chocolate flakes and homemade marshmallow caramel sauce.
Our Espresso Flake ice cream starts by infusing Kona coffee with our real cream base. We let this batch sit for at least 24 hours before dark chocolate flakes are sprinkled in with cocoa powder to give this flavour a distinctly dark and creamy taste.
Cookies & Cream
Our cookies and cream starts by crushing oreo cookies by hand, and then sprinkling them throughout our vanilla cream base. It’s simple and delicious. Enjoy our take on this classic flavour!
Peanut Butter and Jam
While the original inventor of PB & J is a bit hard to say for sure, the first peanut butter and jam sandwich recipe appeared in the Boston Cooking School magazine by Julia Davis Chandler in 1901. Since that time, PB & J has been a source of both protein and comfort through tough times like the Great Depression, and it was even on the menu for soldiers through WWII. It’s a recipe that has endured over 100 years, and reminds us that “tough times don’t last, tough people do”. For our batch of PB & J ice cream, we mix smooth natural peanut butter with locally made haskap raspberry jam into our cream base. We like to keep it simple: no tricks, no gimmicks… just like PB & J should be.
Kona Coffee Stout
Our Kona Coffee Stout is what happens when Hawaiian coffee meets locally made Oat Stout Beer. Featuring the dark richness of MH Brew Co.’s Gentlemen’s Stout, the bold flavouring of macadamia nut coffee from the Big Island of Kona, and the richness of our cream base… this flavour is sure to please both lovers of dark coffee and dark beer.
This batch features the buttery texture of skor toffee bits that are crushed and sprinkled throughout our vanilla cream base. The skor toffee gives this batch an elegant flavour profile that will keep you coming back.
Past Seasonal Flavours
Black Licorice – Oct 2020
For our licorice lovers… this month we’ve made something just for you: a black licorice ice cream that features black licorice all the way from Finland. It’s creamy and dark in the best ways.
Apple Caramel Swirl – Oct 2020
This November seasonal flavour features a homemade apple cider infused cream base, finished off with a cinnamon dulce de leche caramel sauce swirled throughout.
Chai – Oct 2020
The flavours of Chai have stood the test of time; with origins dating back somewhere between 5,000 and 9,000 years ago. This seasonal flavour is gluten friendly, and features the creaminess and hint of spice that chai lovers can appreciate.
Mint Chip – Summer 2020
Mint Chip ice cream first had it’s “royal beginning” when it was invented in 1973 by Marilyn Ricketts; a student who took part in an ice cream competition for providing dessert for the wedding of Princess Anne and Captain Mark Phillips at Westminster Abbey. Since that time, Mint Chip has become one of the most popular flavours of ice cream in the world. For our batch of mint chip, we keep the tradition going by mixing freshly picked mint leaves and chocolate drops with our real cream base.
Apple Cider Sorbet – Sept 2020
This seasonal flavour is a vegan sorbet that features the comforting and classic taste of homemade apple cider.
Mulled Wine and Plum Sorbet – Oct 2020
Featuring mulled wine and fresh plums from BC, this dairy free option is sweet and spiced to taste just like the holidays.
Maple Bacon – Oct 2020
This one’s great if you’re craving something sweet & salty… featuring bits of candied bacon and 100% Canadian maple syrup.
Watermelon Sorbet – Summer 2020
For our watermelon sorbet, we walk uphill both ways to knock on hundreds of watermelons to find the juiciest watermelon we can find. From there, the watermelon is diced up, crushed, and mixed with a splash of lime juice. It tastes like a mouthful of summer. Sweetened with cane sugar