Choose Real Ice Cream

Ice cream is the ultimate crowd-pleaser - even if you’re just a crowd of two. You can enjoy ice cream year-round on top of piping-hot pies, with brownies, or even in an ice cream float.

Ice cream is made from milk, which is why it can also be a source of nutrients like calcium and vitamin A. But in freezer aisles across Canada, “frozen desserts” are masquerading as ice cream, fooling unsuspecting customers every day. Make sure you indulge in the real thing!

View the results of our national survey on Real Ice Cream and Frozen Desserts .

Learn how to spot the difference

• Join the campaign for real ice cream Show your support on Facebook

  
  • 
  • 
  • 
  • 
  • See all

• Is it the real thing?

  Do you know which ice cream brands are made of 100% Canadian milk? Look for the 100% Canadian Milk symbol.

  See a list of the brands
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 

• Ice Cream Tips

  • Cold fruit soups are refreshing on warm summer days. For an extra treat, add a scoop of vanilla ice cream.

  • Add nutritious fruit to your ice cream. Let vanilla ice cream soften slightly and fold in: rhubarb sauce, strawberry sauce, mango sauce, raspberry sauce, etc., then freeze until firm.

  • For easy serving when entertaining, pre-scoop ice cream: place on a parchment paper-lined baking sheet and freeze for about 2 hours or until firm. For longer storage, transfer to an airtight container until you’re ready to serve.

  • Get creative with your presentation for ice cream: use a frozen peach half, hollowed orange half, papaya half, coconut half or cream puff. For a crowd, use a hollowed pineapple half or large meringue shell.

  • Serve ice cream with Mexican flair – butter a small flour tortilla and sprinkle it with cinnamon, mold over the bottom of a bowl and toast it in the oven until crisp. Let it cool then fill it with ice cream.

  • Make a quick Praline Ice Cream Sundae: Toast chopped pecans in a skillet until fragrant and stir in corn syrup and brown sugar. Spoon over a bowl of vanilla ice cream.

  • Create your own Iced Café Latte at home: Combine coffee- or vanilla-flavoured ice cream, cold strong-brewed coffee and ice cubes in a blender and blend until slushy.

  • This variation on Macaroon balls makes a terrific accompaniment to a slice of cake. Simply roll small scoops of ice cream in toasted shredded coconut and freeze on a parchment paper-lined baking sheet until ready to serve.

  • Need a smashing dessert fast? Fill store-bought crepes with chocolate ice cream, drizzle with Kahlua or chocolate sauce and dust with icing sugar

  • Applesauce Parfaits can be an ‘any day’ dessert: Layer vanilla ice cream with applesauce, chopped toasted pecans or walnuts and top with whipped cream scented with cinnamon

  • For a comforting treat, top vanilla ice cream with apples sautéed in butter and brown sugar. Sprinkle with chopped toasted pecans.

  • Quick Tortoni Delight makes a fabulous dessert: For each serving, combine 1 scoop of softened rum-raisin ice cream with 1 small coconut macaroon cookie, crumbled, and fold in 2 tbsp (30 mL) whipped cream. Spoon into paper-lined muffin pans and sprinkle with walnut crumbs. Freeze until firm.

  • Short-cut eggnog for the festive season: combine high-quality French vanilla ice cream, milk or light cream, rum extract or rum and refrigerate until ice cream is melted. Whisk or whiz in a blender, pour into chilled glasses and garnish with a pinch of grated nutmeg

  • Classic ice cream sodas get a new twist: Combine fruit juice and sparkling water (or use sparkling fruit juice) and add a scoop of ice cream. Serve in a chilled tall glass with a straw, of course.

  See ice cream recipes