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This cheerfully unassuming warehouse full of award-winning pastries and chocolate delicacies serves up slices of chilled heaven sandwiched between macaron and shortbread cookies. Their focus on fresh fruit is a “delicious way to incorporate seasonal ingredients” into the frozen treats, says manager Adam Chandler. Because of this mandate, flavours like iced tea imbued with local peaches and black forest cheesecake come and go like a summer blockbuster. These babies get snatched up fast, so try to swing by before 3pm to get the biggest variety.
Flavour to try: Blueberry cheesecake made with local berries on a graham cracker crust. A major crowd-pleaser.
Ashley Watson’s sandwiches first made waves at last year’s inaugural Hawkers Market, and thanks to the huge success of her made-from-scratch ice cream in funky flavours (goat cheese and cranberry swirl with an orange oatmeal cookie, for one), she hasn’t missed one since. This summer, Watson partnered up with Chinatown’s Pazzo Chow, a quaint spot to grab freshly made Italian lunches, to sell the sought-after goodies. But here’s a fair warning: the sandwiches are huge, so bring your appetite, hide your pride, and get messy with it.
Flavour to try: The White Turtle has vanilla bean ice cream sandwiched between a chocolate, caramel, pecan and sea salt cookie… ’nuff said.
Foodie hotspots around town are no stranger to the ice cream sandwich craze. Meat & Bread’s Cambie location wisely partnered up with aforementioned Beta 5 Chocolates to whisk together a dreamy maple-bacon version. Soon after, the Four Seasons’ Yew restaurant debuted its pistachio ice cream, raspberry-studded sandwiches among an otherwise blazer-friendly dessert lineup this summer.