DEE DEE'S ICE CREAM: Six frozen desserts you have try this summer

DEE DEE'S ICE CREAM: Six frozen desserts you have try this summer

Article and photo: Kelly Neil

Any true ice-cream aficionado in Halifax worth their salt knows the name Dee Dee’s, and those that don’t, well, it’s high time you do. A small, family-run business, Dee Dee’s Ice Cream opened their first location in Peggys Cove during the summer of 2004. In 2010, after six years of scooping cones during the high season, a decision was made to open a second location on Cornwallis Street in Halifax. Open year-round, the Halifax location serves small-batch and hand-crafted ice cream, as well as burritos, homemade soups, chili, baked treats, and a selection of hot and cold drinks. Here we dish on six flavours of Dee Dee’s frozen dessert.

Clockwise from top left: 

MANGO ICE CREAM

A creamy taste of the tropics, Dee Dee’s mango ice cream is made with finely puréed mango, and it’s enriched with local milk, cream and egg yolks. “It’s just really smooth,” says Dee Dee’s owner Ditta Kasdan. A gorgeous shade of warm golden yellow, Dee Dee’s mango ice cream is a hit of sunshiny goodness any day of the year.

CHOCOLATE

All of Dee Dee’s ice cream is made in small 12- to 18-litre batches using only the highest quality of ingredients. Made with dark European chocolate, Dee Dee’s chocolate ice cream may be a classic perennial, but its luscious, rich texture and flavour make it feel more like a decadent luxury.

DREAMSICLE

Dee Dee’s twist on a Creamsicle, Dreamsicle ice cream is a blend of vanilla ice cream and black currant swirl. “My sister used to come into the shop and get the vanilla ice cream and blackcurrant-lime sorbet together. This combines the two of them,” says Kasdan. The vanilla ice cream is flavoured with organic Madagascar vanilla, which gives a delicate, creamy, floral backdrop to the dark, tart zing of blackcurrant ribbon.

RHUBARB GINGER SORBET

A selection of dairy-free and vegan-friendly offerings are always available at Dee Dee’s, and this pale blush sorbet is one of them. Here, fresh seasonal fruit is added to a base of water and organic raw cane sugar imported from a sugar co-operative in Paraguay. The rhubarb ginger sorbet is only available in the spring, when Nova Scotia rhubarb is at its peak. Try it by the scoop or serve it to dinner party guests in a dish with a splash of Champagne as a palate cleanser. Trust me: they’ll think you’re a genius.

MINT CHOCOLATE CHIP

With nary a drop of green food dye in sight, Dee Dee’s old-fashioned mint chocolate chip has a rich white-custard base, is flavoured with organic peppermint extract and is speckled generously with tiny European chocolate chips. It has a lovely blend of sweet cream and refreshing peppermint flavours with small hits of crunchy decadence from the frozen dark chocolate bits.

BERRY BERRY – Take the very best berries Nova Scotia has to offer, purée them, then mix into a gourmet ice cream base and you’ve got Dee Dee’s Berry Berry. Local raspberries, blueberries, blackberries and strawberries (seeds and all) mingle harmoniously in this dense, softly sweetened, mauve-coloured ice cream. 

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