There’s always very little to say about Beta5 apart from, ‘yes, please’ and ‘more’. But I guess I should at least mention how superb their ice cream sandwiches are, right? OK, well these beauties change up flavour depending on what local produce pastry chef Adam has to play with. Recent creations have included a peach melba, a cherry cheesecake and mint chocolate chip. All of these will have been superb.
Currently riding high with a host of new venues coming soon, check out the original Railtown Café’s Oreo Cookie ice cream sandwich from their pastry chef, Alex Abley. An upmarket version of the childhood classic, this one features a dark chocolate cake cookie with almond financier sandwiching Railtown’s house-made Oreo ice cream.
Head on over to Chinatown’s Pazza Chow to pick up and devour some of the city’s most exciting ice cream sandwiches from Brown Paper Packages, handmade in small batches and probably everyone’s favourite thing. Flavours switch up all the time, but recent faves include White Turtle with vanilla bean ice cream and a chocolate, pecan, caramel and sea salt cookie, and the fruity Blue Belle with lavender ice cream and a lemon blueberry cookie.
For a different take on an ice cream sandwich, try Denman Street’s Che’Licious’s Icy Bun, a sweet brioche bun with gelato inside that gets heat pressed together so the bun is warm while the gelato inside stays cold. Flavours rotate such as green tea, coconut, chocolate mango and vanilla. Add toppings to make it a seriously decadent treat.
Meat & Bread, 370 Cambie Street and 1033 West Pender Street
Double sandwiches all round for lunch at both Meat and Bread Vancouver locations! While you’re cramming down the city’s favourite porchetta sammie at Meat and Bread, don’t forget to make room for one of their dessert ice cream sandwiches which come courtesy of Beta5. Flavours include cocoa nib and chocolate brownie, so yeah, stretchy pants will probably be required.
Matthew Serjeant Photography
Lisa Lou’s, 1007 Main Street
New kid on the block, LisaLou’s Chocolate Bar, has up to 12 different flavours available that you can mix and match with cookies, brownies, blondies and waffle cookies to create the perfect ice cream sandwich. Everything is made in-house using local dairy, cage-free eggs, and organic and fair trade sugar.
Popular flavours include coffee cardamom made with single origin Sumatra coffee and green cardamom-infused salted caramel ice cream, and malted chocolate ice cream with bourbon caramel ripple and roasted Marcona almonds. Vegans are not left out—there are always four vegan-friendly fruit sorbets to sandwich up too. Probably one of the best deals in town, ice cream sandwiches are $5 each or 4 for $18.
Well Seasoned Gourmet Food Store, #117-20353 64 Avenue, Langley
There is something decidedly cunning about the idea of take-home ice cream sandwiches to have stashed away in the freezer, ready to break out when the craving hits. Thank goodness then, for Well Seasoned’s handmade chocolate and vanilla classics which come wrapped in an awfully cute little package. The only problem? Trying to get them home without gobbling them up...
It's impossible not to drool at this confection from Burdock & Co.'s chef Andrea Carlson: a heavenly sour cherry ice cream parfait with Dutch-style waffle cookies drizzled with wild rose honey caramel. It's also impossible to contemplate waiting for dessert. Can we maybe just get this for the main course too?
Gastown champs Cadeaux make everything in-house, including their silky smooth ice cream. The flavours switch up on their ice cream sandwiches, but there’s usually a vanilla bean and one or two others, such as fresh cherry, chocolate or caramel. One thing that doesn’t change though is the terrific dark chocolate short dough cookie which creates the sandwich.
Because of course Jackie Kai Ellis is making something splendid over in Kitsilano. Scoop up peanut butter cookies with strawberry jam and lashings of butter, and ice cream made with fresh strawberries. I’m told that a chocolate chip cookie ice cream sandwich with a grilled banana ice cream inside could be in the works too. Probably worth hanging out at Beaucoup every day, just, y’know, to check.
Nikki Bayley is an award-winning travel writer, guide book author and spirits and cocktail journalist whose work appears in National Geographic Traveller, The Globe and Mail and the Difford’s Guide. A cheese fan, hula hooper and all-round word nerd, she writes regularly for BCLiving about food, drink, spas and everything else that makes life worth living.