Canadian ice cream

The story of Ice cream

Whether scooped from a bowl or piled high in a cone, ice cream is best enjoyed cool, creamy, and Canadian. See why ice cream is the perfect way to top off your next meal.

Ice cream bowl

It starts with Canadian milk

The best ice cream comes from fresh and delicious milk. Collected at the dairy farm, it is brought to the creamery.

Ice cream bowl

Adding sweet flavours

A tasty combination of cream, milk, sugar, and sometimes eggs is blended together, pasteurized, and homogenized. To this mixture, flavours are added – from simple vanilla to fruit, candy, or chocolate.

Three balls of Ice Cream

The perfect chill

A special freezing machine paddles the mixture, adding air while keeping ice crystals small. This ensures the ice cream freezes at just the perfect rate to create an expertly smooth and enjoyable texture.

Ball of ice cream in scoop

Serving up the good stuff

Ice cream is packaged up and sent out to your local grocery stores and ice cream shops where you can pick out a delicious flavour that suits your fancy.

For Canadian goodness,
look for the logo

All kinds of Ice cream

  • hard ice cream image
    Hard ice cream

    Your traditional scoop contains a mixture of cream and/or milk, sugar, and sometimes eggs that’s churned and aerated with paddles for a uniform, creamy texture.

  • soft ice cream image
    Soft serve ice cream

    Made the same way as hard ice cream, soft serve is then frozen at a warmer temperature to preserve its silky-smooth consistency.

  • italian ice cream image
    Italian-style gelato

    This dense form of ice cream is made with egg yolks, sugar, and more milk than cream. Serve it at a slightly higher temperature than you would ice cream to enhance its soft, silky texture.

  • reduced fat ice cream image
    Reduced in fat

    Frozen dairy treats with less fat are equally delicious. Per serving, light ice cream contains at least 25% percent less fat than the regular kind, low-fat ice cream contains 3 g of fat or less, and fat-free frozen desserts contain less than 0.5 g of fat.

  • more ice cream image
    Lots more

    From organic to lactose- or sugar-free, there’s an ice cream out there for every lifestyle and palate. You can also change it up with frozen dairy treats like sherbet, ice milk, and frozen yogurt. You just can’t go wrong with Canadian dairy.

How to make the most of it

Ice cream container
Fresher longer

Once a tub is opened, put a sheet of wax paper directly on the surface of the ice cream. Place it back in the freezer immediately after serving to prevent crystallization.

Ice cream container
Easy to serve

Hosting dinner? Move the ice cream tub from the freezer to the fridge 10-20 minutes before serving. Dip the scoop in warm water between every scoop. (Shake off excess water before dipping again.)

Ice cream sandwich
Keep it extra smooth

Enjoy ice cream’s smooth texture while it’s at its best: within a month of opening for store-bought ice cream and within 2 days for homemade ice cream.

Ice cream beverage
Frozen float

For a fresh twist on a classic root beer float, combine fruit juice and sparkling water in a tall chilled glass and top with a scoop of ice cream. Serve with two straws—it’s a treat!