Our ice cream is distinctly unique as it is produced using a soft serve machine yet is made entirely based on our own formulation instead of from industrial mixes. Without those chemically engineered mixes it is very difficult to formulate recipes from fresh ingredients using that type of machinery. Our artisan ice cream is handcrafted in micro batches to be lower in fat (8% or less), sugar (18% or less) and is made with pure fruit (on average 30% or more depending on the type of fruit). We also do not use eggs so that we do not need to heat the mix* thus retaining all of the aromatic properties of the final product. *We use pasteurized dairy and flash processed pasteurized fruit purées as they are as close to fresh picked fruits and do not need further processing.
The BC-Local Stone Fruits (Apricot + Peach) & Blueberry Blackberry Cookie Crunch ice cream is 'marbled' together and textured with crushed honey roasted almonds and of our own almond French 'Sablé' cookie baked in-house to a ‘soft and chewy’ texture.
Servings: Sold in recyclable 355 mL / 12oz tub | 2-servings depending on portion size (150 g per serving)
Serving/Storage: This dessert is sold frozen and can be kept in that state for up to 6-weeks (-18°C / 0°F). Our ice cream is best enjoyed at a temperature between -6 to -8°C / 18°F to 21°F so remove from the freezer and leave in fridge for up to 30 minutes to allow it to reach the perfect serving temperature.
NB - Ice cream marbling / crunch dispersion is different in every tub and therefore may not be exactly as shown in picture.