July is National Ice Cream Month, and to celebrate we’re sharing two Ontario-inspired twists on a classic vanilla milkshake. Whether you prefer natural or French vanilla, the creamy coolness of Ontario-crafted ice cream made from fresh local cream delivers the sweetness of summer in a tall glass. Of course, a vanilla milkshake is delicious on its own, but why not elevate your milkshake game with these locally-inspired flavours?
Our Vanilla Butter Tart Milkshake features Reunion Butter Tart Moonshine, crafted by Perth Ontario’s Top Shelf Distillers and topped with a real butter tart made by Mrs. Garrett’s Bake Shop in Inverary, Ontario. This moonshine was inspired by Ontario’s Best Butter Tart Festival – the world’s largest – which takes place annually in Midland, Ontario. Please enjoy responsibly!
For younger folk and those who prefer a non-alcoholic option, we have our Marvellous Maple Vanilla Milkshake, made with Jakeman’s maple syrup in Beachville, Ontario, topped with real maple candies and classic maple cookies! Jakeman’s has been a family-owned and operated business since 1876 and are known for their signature blend of 100% pure maple syrup sourced from over 200 rural Ontario farms.
While these are some of our favourites, vanilla is a perfect companion for so many flavours! We encourage you to experiment with your own flavours and garnish like vanilla strawberry mint, vanilla salted caramel pretzel and vanilla lavender!
In a blender, combine ice cream, milk and 65ml Butter Tart Moonshine. Blend on low speed until mixture blends freely and desired thickness is reached.
Pour milkshake mixture into a heavy, tall glass and top with scoop of ice cream.
Slowly push the point of a wooden or metal barbecue skewer through the diameter of the butter tart, twisting gently as you push to avoid crumbling the pastry shell. When the skewer is fully through the tart, place inside your milkshake glass.
Drizzle 1 tsp Butter Tart Moonshine over the ice cream scoop and serve immediately!
Place 6 of the maple candies on a cutting board. Using the flat side of a chef’s knife covered by a clean kitchen towel, crush candies to desired fineness and set aside.
Take one of the maple cookies and, working from the stem to the tip of the cookie, slowly push the point of a thin wooden skewer through the cream layer. Continue to move the cookie down the skewer until there is room to add the second cookie. Add second cookie. When both cookies are in place, use kitchen scissors to snip off the sharp end and set aside.
In a blender, combine ice cream, milk and 5 tbsp maple syrup. Blend on low speed until mixture blends freely and desired thickness is reached.
Pour milkshake mixture into a heavy, tall glass, top with scoop of ice cream and insert cookie skewer with cookies on top.
Drizzle 1 tsp maple syrup over the ice cream scoop and sprinkle on crushed maple candies. Add one whole maple candy to each glass and serve immediately!