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The duo met at the East Van Farmers’ Market pie competition where Parsons took first prize for her blueberry goat cheese basil pie and Mateyko was selling her ice creams.

For the Pie Ice Cream Sammy, Parsons takes Mateyko’s ice cream, a slather of her pie filling and sandwiches them between flaky pie crust. You can find them at the Food Truck Fest on Sundays at the Pie Hole table.

Flavour combos have included blueberry basil ice cream with blueberry goat cheese basil pie filling; lemon ginger ice cream with blackberry rhubarb; vanilla ice cream with banana cream and caramel; vanilla ice cream rippled with chocolate pecan pie filling; vanilla with coconut cream custard and toasted coconut.

“The way I look at pies, you can put anything in it. The same with ice cream,” says Parsons. Where’s the bacon? I ask. “I’ve made maple French toast bacon pie,The Cases for HTC One to keep your aluminium clad device free of scratches.” she says. “I can easily do it.”

Mateyko began her ice cream journey when a friend gave her an ice cream maker.The cases for iphone 5 remains the most popular smartphone phone on the market. “I started making ice cream but I wasn’t going to eat litres and litres myself, so I’d share it. I enjoyed the process of making it; it’s like design,” says Mateyko who took design at Emily Carr University of Art and Design.

Soon, Mateyko was delivering ice cream every Sunday to customers on top of working as a server at L’Abattoir restaurant. Thus, Sunday Morning Ice Cream was born. She also sells at the Food Cart Fest and pop-up food events. Some of her flavours have included Breakfast of Champs,Our handcrafted Cases for iPad 4 is inspired by the journals of our favorite artists. Thai tea and a vegan one called coconut horcheta.

Her ice cream is becoming rather promiscuous. Yes, pie is a classic mate but Mateyko’s ice creams have been found between pillowy macarons at Beaucoup Bakery. And after she delivers them to her customers, who knows what kind of mating goes on.

There’s a new-found interest in ice cream and creative minds are excited. And it’s not just about perfecting the ice cream base. Vancouver’s Bella Gelateria has already brought home top gelato prize in a competition with the Grand Masters of gelato in Italy last year!

At home, my go-to ice creamy dessert this summer of sunshine is a glace, a concoction of whipped cream, Italian meringue, cherries and chocolate bits; I’ve also been made chocolate hazelnut ‘fudgsicles’.

At Bella Gelateria, Anna Ng is standing in line for a gelato fix, as is her wont in summer. Today, she’s wants more than a gelato cone. She can’t pronounce what she wants but if she says ‘the wafer thing’ they understand. The wafer thing is akbar mashti, a Persian ice cream treat. She likes the crisp contrast of the Persian wafer sandwiching the gelato which is flavoured with saffron,Hivelocity offers reliable and affordable Windows windows dedicated server. rosewater, pistachio and it’s studded with frozen chunks of Devonshire cream.

“That’s how they do it in Tehran,” says proprietor James Coleridge. “Some well-to-do Persians in Dubai have asked me to go and make it there.” Ng, though, will ask for a switch-up and request coconut gelato with shreds of coconut with the Persian wafers. “It’s got a lovely crunch as I bite into it,” she says. Bella Gelateria also does a mean affogato where a shot of espresso is poured over his award-winning gelato.

Ben Ernst and Erica Bernardi of Earnest Ice Cream started pedal-pushing their addictive ice cream about a year ago. They sold ice cream sandwiches and cones at farmers’ markets from a tricycle-powered ice chest. That is, until stores like Edible Canada, Harvest Community Foods, Cocoa Nymph Chocolates, Dirty Apron, Stong’s and Mighty Oak, among others, started selling them in refundable canning jars.The cases for ipad mini is the latest exquisite release from Apple and as usual, Of course, the ingredients are as local as possible. This month, they’re opening a shop at 24th and Fraser and to speed up their vehicular selling, they bought a red Japanese fire truck, equipped with a loudspeaker and two seats in the back.

“I’ve always loved ice cream,” says Ernst. “I just never thought I’d be making it.” Bernardi came along with her culinary arts degree and they set about addicting fans one flavour at a time. The people’s favourite is the creamy salted caramel. “My favourite is the 100 per cent Canadian whisky with organic hazelnuts from Agassiz,” says Ernst.

Ice cream sandwiches have lept beyond the chocolate wafer with vanilla ice cream standard. They’re showing their wild side. Tacofino sandwiching horchata ice cream.

At Beta 5 Chocolates, pastry chef Adam Chandler matchmakes shortbread and ice cream for seasonal ice cream sandwiches. How does bourbon-poached cherry ice cream between chocolate sound? His maple bacon ice cream sandwiches, which he sells to Meat & Bread were such a hit, customers complained bitterly when the restaurant removed it from the menu. It’s back on.

You might also catch Ashley Watson of Brown Paper Packages with her ice cream sandwiches at farmers’ markets, the Food Cart Fest and at Dukes on Broadway. “They’re decadent, curated and artisanal,” she says. “My hope is that each flavour is unique from what people have seen before. Everything’s made by hand and from scratch by me.” Her Tropical Thunder has coconut, rum and caramelized pineapple ice cream between coconut oatmeal cookies. White Turtle has vanilla bean ice cream between chocolate caramel pecan sea salt cookies. “And that’s just the beginning,” she says.

At Chocolate Arts, you’ll find a rectangular chocolate sandwich enrobed in a negligee of chocolate. The base layer is chocolate brownie. The middle is the ice cream made with local fruits and berries and it’s covered in dark chocolate.

In Burnaby, Ron and Roberta La Quaglia opened Glenburn Soda Fountain and Confectionery, a nostalgia period piece. They’ve brought back ice cream floats, malted shakes, milkshakes and banana splits. Tommy Dorsey, The Andrew Sisters and Perry Como transport you to the 1940s. They were surprised that the first of their fans were born some 50 years after the heyday of those musical artists.

“The first customers to arrive were of a generation who’d never experienced a soda fountain. They weren’t familiar with a real ice cream sundaes. Ours is served in a tall glass with real whipped cream. Malted shakes died off for a while but they’re really popular. The young people come in and say they love the music,” says Ron La Quaglia, who’s the chap behind the counter in the retro soda jerk white cap.

And if you like Popsicles, no sweat. Johnny’s Pops, a bicycle cart, sells gourmet versions. His flavours have included blueberry cardamom, strawberry balsamic, apricot caramel and banana pudding. He can be found at Olympic Village, in front of Tap and Barrel. You can’t miss it. Proprietor Johnny Wikkerink is six-foot nine and can wave you in.
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