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The scoop of the summer: This fan-favourite N.L. ice cream is now available in grocery stores

A year after Kier and Stacey Knusden started making wildberry ice cream, the Dark Tickle Company has signed a deal with Sobeys to sell it in grocery stores on the island.

The Dark Tickle Company started selling their wildberry ice cream last Summer

Dark Tickle ice cream comes in blueberry, bakeapple and partridgeberry flavours. (Submitted by Kier Knudsen)

Following the success of making their own ice cream from wild Newfoundland and Labrador berries last year, getting their product in the frozen-food aisle is the cherry on top for Kier and Stacey Knudsen of the Dark Tickle Company.

Based in St. Lunaire-Griquet on the province's Northern Peninsula, the company signed an agreement to sell its bakeapple, partridgeberry and blueberry varieties in Sobeys and Foodland stores across the island. 

Knudsen says they just shipped the first 1,100 containers last week.

The company created and sold its homemade ice cream from its café last summer, where it was scooped into homemade waffle cones shaped like sculpins, a fish often found in Newfoundland waters. 

Knudsen said it went over well with customers, but getting into grocery stores was always the plan.

Kier and Stacey Knudsen spent months working on recipes for their ice cream. (Submitted by Kier Knudsen)

"We were just using the café just [to] try and to test it. To get the reaction but also to develop the recipes," he told CBC Newfoundland Morning.

Stacey said the feedback from handing out free samples at the shop was invaluable as they tweaked the recipes. However, it was serving it to children who came looking for chocolate and strawberry flavours that showed her they had a great product. 

"I'd say, 'I don't have strawberry but why don't you try this one called partridgeberry?' And their eyes would light right up after the first taste. They'd say it was the best ice cream they ever tasted," she said.

The Knudsens first started selling their ice cream at their café in homemade sculpin cones with chocolate codfish. (Submitted by Kier Knudsen)

Once they perfected their recipes, Kier approached Sobeys, which had already been selling the company's jams and syrups for years.

He admits it was a bit of a jump to go from making enough ice cream for one café to supplying a chain of grocery stores. The company had to ensure the quality of the ice cream stayed the same even when they were producing it on a bigger scale.

But by sticking to their simple recipe and using locally sourced ingredients, Kiers said, every spoonful tastes the same — no matter how big the batch.

"If you want to do anything really, really fresh, it's best to get a local product," said Knudsen.

"The Newfoundland eggs, they try to handpick the eggs for us so they're as fresh as possible. Central Dairies, they actually manufacture once we call in the order to get that as fresh as possible. And the same with the local berries. They're right off the bog.… I think we live in a special place and we're trying to promote that and showcase that."

Read more from CBC Newfoundland and Labrador

With files from CBC Newfoundland Morning