“Oh my god, chocolate and avocado are amazing together,” he says. But there’s a dark horse on the horizon: chocolate-avocado. The most popular flavour last year was raspberry-lime, and the avocado-lime is a real winner. Wikkerink uses local produce wherever possible (berries and apricots from Langley, elderflowers from Agassiz) and freshly squeezed citrus rather than concentrate. “I basically, at five in the morning, decided I should sell popsicles. “I thought it would be fun to sell delicious things to people, rather than objects,” he says. Wikkerink has dabbled in small businesses before but this is his first foray into edibles. He’s the founder, chief popsicle maker and pedal power behind Johnny’s Pops, an artisanal popsicle stand run out of a red bicycle cart. Rain or Shine Homemade Ice Cream (1926 West Fourth Ave.) And because this is Vancouver, there are always a few vegan options, as well as gluten-free cones. Standouts include the cracked mint - named because of its shards of crackly chocolate, rather than its addictive quality - and London Fog, which is full-flavoured without being too sweet. We wanted the whole ingredients to shine through.” “Our dairy is so good in B.C., and is heavier and masks the taste. “We try and make everything from scratch,” says Fenton, “…our sauces and toppings and our waffle batter.” And of course, the ice cream, which is Philadelphia-style, made without egg yolks. Open since November 2013, Fenton and her husband, Blair Casey, have infused that sense of humour throughout the shop - such as the chalkboard menu, which features ten “keepers” and up to five “seasonal flings.” On Tuesdays, you can get an ice cream taco: three small scoops of ice cream in a waffle cone shaped like a taco shell. Josie Fenton, co-owner of the ice cream shop, calls it her unicow. There’s a purple cow on the wall of Rain or Shine Homemade Ice Cream, bearing a dip-coated waffle cone in the centre of its forehead. blueberries just around the corner, it’s one to watch for. It’s more cheesecakey than goaty, and with B.C. Watson especially likes the blueberry billy, featuring blueberry-goat cheese ice cream on a lemony oatmeal cookie. And, of course, there are the cult-status ice cream sandwiches. Pazzo Chow offers Brown Paper Packages’ ice creams by the scoop and by the pint. Watson also makes seasonal sorbets, like the delightfully puckery rhubarb sorbet that lets the fruit’s green, apple-y flavours take centre stage. Some flavours run more Italian, like a buttery lemon olive oil ice cream. Watson works with Pazzo Chow’s owner, Maya Sciarretta, to come up with “Italian-inspired flavours…with sort of a Chinatown twist.” Case in point: chocolate Thai basil. “I started doing ice cream sandwiches,” she says, “And I got really obsessed with ice cream.” That obsession has turned into Brown Paper Packages.Īfter launching the business last year at Baker’s Market and Hawkers Market, Watson has landed at Pazzo Chow, an Italian eatery located in Chinatown. How else to explain the lineups snaking outside Earnest Ice Cream on Fraser Street, or the city’s collective trembling for the forthcoming Yaletown location of Bella Gelateria? In the interim, here are three options for your frozen fix.Īshley Watson spent eight years making bags from recycled leather, hosting and catering bag parties with her mom.
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