Flavours

This month, we thought we would combine the best of both worlds – peanut butter and chocolate. This batch features our classic peanut butter cream base, paired with chunks of housemade chocolate fudge brownies made with chopped pecans, peanut butter chips, and butterscotch chips. To finish it all off, we swirled a milk chocolate fudge throughout the base. It’s a rich tasting batch that pairs well with a stormy evening, a crackling record, and a warm blanket.

ingredients: table cream, peanut butter, skim milk powder, pure cane sugar, light corn syrup, xanthan gum, butter, sugar, eggs, cocoa powder, all purpose flour, salt, baking powder, butterscotch chips, reese chips, espresso powder, pecans, nutella, kahlua, vanilla extract, milk chocolate

The Rum & Raisin flavour can be traced back to Sicilians. In those days, Sicilians made a gelato called Málaga that involved soaking Málaga raisins in wine. During the late 1700s, there was a large increase in sugar and rum production in the Caribbean, and as these products made their way into the European market, many recipes began to incorporate them. As it turned out, Rum was a great substitute for wine in the making of Málaga, because of its sweet yet light flavour. The flavour then made its way to North America with the immigration of Italians in the late 19th Century, and was popularized by Häagen-Dazs.

For our Rum Raisin ice cream, we start by soaking raisins in Canadian spiced rum for a week. We then combine these rum soaked raisins with a freshly churned rum cream base. It’s a warm, nostalgic flavour with hints of butterscotch and nutmeg.

ingredients: table cream, skim milk powder, raisins, pure cane sugar, light corn syrup, xanthan gum, nutmeg, vanilla paste, rum extract, molasses, rum

Back by popular demand, this month we’re serving up our Toasted Coconut Ice Cream! For this batch, we toasted coconut flakes until golden brown, and then sprinkled them into our coconut cream base. We’ve also added a vegan option of this flavour, if you happen to prefer dairy free. Both versions are creamy, dreamy tropical batches that are sure to sweeten up your day!

ingredients: table cream, coconut milk powder, coconut cream, toasted coconut, pure cane sugar, light corn syrup, xanthan gum

ingredients: coconut milk, glucose, sugar, coconut, toasted coconut, salt, cellulose gum, xanthan gum, silicon dioxide, tapioca maltodextrin

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.

ingredients: pureed fresh strawberries, milk chocolate, 18% cream, skim milk powder, pure cane sugar, light corn syrup, xanthan gum

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.

ingredients: table cream, cane sugar, light corn syrup, water, unsalted butter, skim milk powder, sea salt, xanthan gum

This silky, fruity batch is made by mixing our cream base with a housemade raspberry curd made from locally grown raspberries. To finish it off, our signature honeyberry syrup is marbled throughout the base to give an added splash of colour and sweetness.

ingredients: cream, skim milk powder, raspberries, haskap berries, brown sugar, white sugar, corn syrup, xanthan gum, butter, egg yolks, lemon juice, salt

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!

ingredients: table cream, cane sugar, light corn syrup, skim milk powder, xanthan gum, cream cheese, oreos (wheat flour, sugar, modified palm oil, vegetable oil, cocoa, glucose-fructose, soy lecithin, corn starch, salt, baking soda, ammonium bicarbonate, artificial flavour)

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.

ingredients: table cream, cane sugar, light corn syrup, icing sugar, malt drink mix, mini marshmallows, cocoa, skim milk powder, xanthan gum, sea salt, cinnamon, milk chocolate (sugar, milk, cocoa mass, cocoa butter, milk fat, lecithin, natural flavour)

The name says it all – this batch is mmm mmm good. For this silky-smooth batch of ice cream, we made a cookie butter infused cream base, and mixed pockets of cookie chunks throughout it. It’s a velvety treat with just a hint of spice – and it’s absolutely delectable.

ingredients: table cream, skim milk powder, pure cane sugar, light corn syrup, xanthan gum, evaporated milk, sweetened condensed milk, butter, biscoff cookies (Wheat flour, Sugar, Vegetable oils [contains one or more of soybean oil, sunflower oil, canola oil, palm oil], Brown sugar syrup, Sodium bicarbonate [leavening], Soy flour, Salt, Cinnamon], Canola oil, Sugar, Soy lecithin, Citric acid. Does not contain nuts.)

Inspired by a dessert we enjoyed once upon a time in our Hawaiian travels, this month we bring you Island Mud Pie ice cream. This ice cream features a dark coffee base, mixed in oreo cookie crumbs, and a chocolate sauce to top it all off.

ingredients: table cream, skim milk powder, pure cane sugar, light corn syrup, xanthan gum, instant coffee, oreo crumbs, butter, fudge sauce, kahlua, sugar, vanilla extract, black cocoa, salt, milk chocolate, dark chocolate, cream

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.

ingredients: table cream, cane sugar, light corn syrup, pure vanilla paste, cream cheese (milk, cheese cultures, salt, guar gum), haskap berries, unsalted butter, skim milk powder, xanthan gum, sea salt, graham crackers (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate {vitamin b1}, riboflavin {vitamin b2}, folic acid), graham flour (whole grain wheat flour), sugar, soybean oil, honey, leavening (baking soda and/or calcium phosphate), salt, soy lecithin, artificial flavor),

IF YOU LIKE PIÑA COLADAS…. then a tropical escape awaits you with this batch! Enjoy a creamy vegan coconut base mixed with fresh pineapple puree. It’s gluten free, vegan, and a mouth full of warm weather summer beach vibes!

ingredients: water, glucose, cane sugar, coconut, puréed fresh pineapple, pineapple juice, starch (modified food starch, derived from tapioca), salt, cellulose gum, xanthan gum, silicon dioxide

For this batch, we aimed to capture the flavour of wild berries that you can find right here on the prairie. What we came up with was a sorbet featuring a medley of raspberries, saskatoons, and haskaps grown right here in Southern Alberta on Desert Springs Farm. Prairie Berry is a deep burgundy sorbet that has a delightful balance of sweet and tart – perfect for summer on the prairies!

ingredients: water, saskatoons, raspberries, haskap berries, cane sugar, lime juice, cherry purée, salt, citric acid, vodka

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!

ingredients: table cream, cane sugar, light corn syrup, pure vanilla paste, cream cheese (milk, cheese cultures, salt, guar gum), skim milk powder, xanthan gum

Our Bananas Foster ice cream consists of a caramelized banana base, with a housemade caramel rum sauce ribboned throughout it. We think you’ll love it a bunch! 😉 

A brief history: The Bananas Foster was first made in a New Orleans Bourbon Street restaurant by Chef Paul Blange back in 1951. Searching for a last minute fancy dessert to make as tribute to Richard Foster, the newly named Crime Commissioner, Chef Blange and restaurant owner Ella Brennan searched through the kitchen to find an idea.

It was then that Ella remembered a desert her mother made by sauteing bananas in butter and brown sugar. As it was served, they poured rum and banana liqueur on top, lit it on fire, tossed in some cinnamon to make it sparkle. They served the concoction over vanilla ice cream to Mr. Foster, and the legendary Bananas Foster was born. 

Ingredients: fresh bananas, banana pudding mix, white sugar, brown sugar, corn syrup, cinnamon, vanilla extract, xanthan gum, cream cheese (8 oz), water, butter, cream, rum, rum extract

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.

ingredients: table cream, cane sugar, light corn syrup, ground coffee bean, roasted, coffee, skim milk powder, cocoa, xanthan gum, dark chocolate (sugar, cocoa mass, cocoa butter, soy lecithin, vanilla, may contain peanuts, tree nuts, and milk)

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.

ingredients: table cream, cane sugar, light corn syrup, 100% natural peanut butter-creamy, unsalted butter, haskap, raspberries, skim milk powder, xanthan gum, sea salt

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.

ingredients: table cream, skim milk powder, pure cane sugar, light corn syrup, xanthan gum, black licorice (licorice root extract, wheat flour, molasses and aniseed oil.), anise extract, vanilla paste

This batch features the buttery texture of toffee bits that are crushed and sprinkled throughout our vanilla cream base. The toffee gives this batch an elegant flavour profile that will keep you coming back.

ingredients: table cream, sugars (cane sugar, skor toffee bits, light corn syrup, pure vanilla paste), skim milk powder, xanthan gum