Ice Cream Musings & More

It's yet another rainy #WickedWednesday and we're lifting our spirits with some Chocolate Cherry Whisky Sours made with Boylan Black Cherry Soda, Dillion's Rye Whiskey and our Chocolate Truffle Sorbet.

It's #TryThisAtHomeTuesday and we're feeling a little Martha Stewart after spending time with the family this weekend, so we made some Vegan & Gluten-Free Chocolate Ice Cream Cupcakes!

Wow-ee! It's almost been a year since we opened our Tasting Room and started stocking cubes around Waterloo Region. This is so exciting for us, especially looking at the crazy numbers that tell us just how much the KW community loves ice cream. We want to take this #TellAllThursday to reflect on some of these numbers and what they mean to us.

Happy Valentine's Day! Mix it up this year with an ice cream cocktail for #WickedWednesday. In true spirit, we made a Blushing Valentine with our Hibiscus Rosehip Sorbet and Yongehurst rum.

Imagine getting to enjoy deep fried ice cream really easy, at home, without deep frying anything... Well you can stop dreaming because we've got the recipe right here!

Happy #FeatureFlavourFriday! Stop by our Tasting Room this weekend to try our trio of our flower ice creams.

Back in December, we officially launched our Online Store. More than that, we started shipping ice cream to doorsteps. How the heck is that even possible? We'll tell you more today for our #TellAllThursday series.

Valentine's is just one more #WickedWednesday away! We made a Rose Gin Fizz ice cream cocktail with Willibald Gin, Lemon La Croix, and scoops of our Queen of Roses ice cream.

Looking for some creative ways to impress your loved ones this Valentine's? How about ice cream truffles! This super simple recipe will have you wondering why you would ever need to buy an expensive box of chocolates.

Here's our full line-up of our seasonal February flavours. This month's theme is Chocolate & Flowers!

Our Lavender Honey ice cream is making a sweet return to join our February Chocolate & Flowers flavour line-up, so this #WickedWednesday we used some to make a twist on the classic Bee's Knees cocktail.

We are so fortunate to be surrounded by many family farms here in Waterloo Region where we can source some of our constant ingredients like maple syrup. Thanks to our local suppliers, we can create ice cream flavours that are sweetened only with local maple syrup. Currently, we are getting our maple syrup from Synder Heritage Farms in north Bloomingdale.

It's been a rough, rainy start to the week. Let us brighten your #WickedWednesday with a Salted Caramel Butterbeer!

When we decided that January was the perfect time to make breakfast-themed ice cream, one of our first thoughts was, "how do we incorporate local bacon?!". Luckily, the Kitchener-Waterloo community is blessed with the brilliant minds and taste buds of Mike Lurz and Nick Hattan of Breadbaron Sandwiches!

We know all those dairy-free folks out there have to miss out on some of the best treats in the world... like affogato. Fear no more! We've made a delicious Vegan Affogato with a scoop of our Coffee & Donuts dairy-free ice cream!

Here's your ice cream breakfast of champions: the Ice Cream Parfait! Made with our Fro-Yo Parfait ice cream.

We can bet you never imagined you'd come across an ice cream made to have the nostalgic taste of the bottom of a cereal bowl... Well, we've done it!

When we can't source our ingredients locally, we look to get the best quality and most ethical ingredients possible. That's why we use Cha's Organics coconut milk to make our vegan ice cream base.

This #WickedWednesday we made a twist on the classic White Russian cocktail by using our homemade Kahlua recipe, Yongehurst Liberties Vodka and scoops of our new Childhood flavour Cereal Milk.

An ice cream sammie is just about the perfect treat. We've made it even better by putting our Waffles & Bacon ice cream between two GF Waffles.

Waffles. And. Bacon. Ice. Cream.

Just like last year, we are continuing to change our 8 seasonal flavours every month. For the month of January we let you know that we are doing a breakfast theme. Well - here are the 8 flavours you can look forward to for the month!

The first #WickedWednesday of the year is a Kiwi Kolada made with our Arctic Kiwi Sorbet, Yongehurst Harbour rum and Cha's Organics coconut milk.

The holidays are officially over but there are still so many yummy treats sitting around. Why not use them to make a holiday trash sundae?

Ahh, the holidays are just about over and the new year is coming in hot! Take a minute to chill and enjoy our last two holiday flavours to be featured: Oh My Darling Clementine, Sorbet & Maple Spiced Pecan.

Another year, another month, more new seasonal flavours!

It's almost time to say "see ya later" to 2017! What drink will you be holding in your paw when the clock strikes? How about a mimosa made with our Oh My Darling, Clementine Sorbet?!

We're making the kids' table the place to be for the holidays with these two tasty ice creams: Candy Cane Hot Chocolate & Gingerbread Cookie.

Four All Ice Cream exists to create some of the most unbelievable ice cream flavours you've ever tasted month to month, but among these fleeting seasonal flavours also lies an utmost classic that we've sought to perfect year-round: Vanilla Bean. This simple flavour brings attention to some interesting complexities this season after the price of vanilla rose to US$500/kg.

Time to take a break from the holiday scramble to enjoy another #WickedWednesday!

Who else thinks chocolate orange tastes like the holidays? Here's an easy way to make your own chocolate orange treat at home using our Oh My Darling, Clementine! Sorbet.

This holiday season we've prepared flavours to be the life of the party: Boozy Egg Nog & Gluhwein.

Meet Courtney! She's the Four All kitchen and production manager who makes sure we have ice cream every week:

Together We're Bitter has created the perfect spiced stout to pair with our Boozy Egg Nog ice cream, so this #WickedWednesday we made Sloppy Santa floats.

Happy #TryThisAtHomeTuesday! This week is a Christmas classic recipe straight from the province Quebec. Impress your friends and family with this spectacular yet easy holiday treat.