The case
Twelve flavours rotate through the case. Year-round bases ground the list; seasonal flavours come and go as the harvest moves. Allergens and ingredient sources are listed on every card. If you have a specific allergy concern not addressed here, please call the shop before you visit.
Always in the case
Our base list. The recipes we rebuild every other flavour against.
Our flagship. Single-origin maple syrup folded into a slow-churned vanilla bean base. Sweet without being sugary, with a clean finish.
Madagascar vanilla bean steeped in the cream overnight, then churned slow and stiff. The simplest flavour in the case and the one we rebuild every recipe against.
Local wildflower honey caramelized in a copper pot until it reads almost bitter, then folded into cream with toasted walnut halves.
Butter browned to a deep amber, swirled into a custard base, finished with toasted Quebec pecans. Old-fashioned in the best sense.
In the case now
Made with fruit picked the same week. When the season ends, the flavour ends.
Picked the morning we make it from a farm twelve kilometres up the road. We use the whole berry, ripple and all. Available June through early August only.
Stewed Ontario rhubarb with a whisper of rose water. Bright, dairy-free, and sharp enough to wake up a heavy plate of dessert.
Wild Ontario blackberries with fresh thyme from the garden out back. Adults swap their cone for this; kids ask for two scoops anyway.
Niagara concord grapes pressed and frozen with nothing else but lemon and sugar. Tastes the way grape juice did when you were six.
Pressed cider from a Mountain orchard reduced by half, then frozen with a touch of cinnamon. Tastes like an October walk.
In and out
Flavours we run for two or three weeks at a time. Follow us on Instagram if you want to know what is in this week.
Vanilla beans smoked over apple wood, then steeped with a small pour of Canadian bourbon. Twenty-one and over only. The alcohol does not bake out.
Reduced stout from a brewery in Pakenham folded into bittersweet Quebec chocolate. Closer to a frozen ganache than a sweet ice cream.
Single-origin Ethiopian beans cold brewed for sixteen hours, then steeped with green cardamom pods. Floral, not sweet.
A note on allergens
Our cream, sorbet, and tree-nut flavours are made on the same freezers and scooped with the same equipment. We clean between batches and use dedicated scoops where possible, but we are a small kitchen. We cannot guarantee a fully allergen-free environment for severe allergies.
Dairy-free flavours are clearly labelled on the case and on each card above. If you are managing a severe allergy, please call the shop before you visit so we can talk you through the day's batches.