A collab with Ace Coffee Roasters in Edmonton, Alberta, this flavour boasts a rich coffee base. Incorporated throughout is a cocoa nib crunch!

Our Chocolate Fudge Brownie is so decadent you’ll never know it’s not the “real deal”. Made with homemade cashew and coconut milk.

Made with Valrhona chocolate, chunks of chocolate cake and a fudge ripple throughout, a chocolate lovers dream come true! 

Cinnamon steeped oat and coconut milk base, coconut caramel cream ripple and our homemade, gluten-free, snickerdoodle cookie crumb!

Cocoa noir is added to the base of this Cookies & Cream ice cream, making it extra chocolatey for double the fun.

Lovers of classic, bergamot rich earl grey ice cream will love this cassis liqueur infused version! 

Our Lemon Curd Blueberry has been on our menu since day one! Zesty lemon ice cream is swirled with wild blueberry jam.

Valrhona malted chocolate ice cream mixed with homemade, chocolate coated honeycomb/sponge toffee.

We created a Marcona almond toffee and incorporated it into our sweet cream base and finished this flavour with a ganache ripple!

Inspired by the retro-American dessert, this flavour features a creme de menthe base, mint meringues, and chocolate cookie crumb!

A collab with our friends at Monogram Coffee, This flavour features an espresso base packed with chunks of pretzel toffee!

Marcus' favourite flavour! This fresh passionfruit ice cream has a slightly herby flavour due to the incorporation of fresh basil from the Basil Ranch.

Tangy buttermilk combined with local Albertan strawberries balances out the sweetness of this family favourite.

A collab with Edmonton's Sea Change Brewery! $1 from every pint of this boozy blackberry and raspberry sorbet will be donated to Fruit Loop.

Our Sea Salt & Goat Milk Caramel is sweet and salty in all the right ways, featuring goat milk from Fairwinds Farm.

This MBM classic uses Tahitian vanilla beans for their aromatic flavour, which boasts notes of cherry and spice.