April Seasonal Flavours
Piña Colada (vegan)
IF YOU LIKE PIÑA COLADAS…. then a tropical escape awaits you this month! 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!
This month we’re serving up Mini Egg ice cream that features crushed mini eggs inside of a milk chocolate base, with an added dark chocolate swirl.
We’re welcoming spring with a brand new floral ice cream! Our lavender honeycomb ice cream starts by steeping lavender tea overnight into our cream base. The following day, we hand crushed bits of our house made honeycomb toffee and sprinkle it throughout the base to give this batch a little bit of crunch!
Saskatoon Lemon Pound Cake
This batch starts by churning a batch of creamy saskatoon ice cream, made with locally grown saskatoon berries from Desert Springs Farm. From there, we brush our house made lemon pound cake and with a light mixture of Grit City Saskatoon vodka and limoncello liqueur, dice the cake into small cubes, and mix it throughout the saskatoon ice cream.
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.