This year at Foothills Creamery, we are releasing a record seven new flavours. Usually, we only launch four a year, but we just couldn't help ourselves.

The new flavours coming your way are Shark Attack, Tropical Snap Soda, Just Peachy, Crème Brûlée, Cinnamon Twist, and our two lactose-free options, Oh Macaroon and Strawberry Sensation. 

There is a lot of time and effort that goes into making a brand new flavor. Aside from actually eating the ice cream, the creation process is half the fun!

In the fall of each year, our management team holds their annual general meeting. During this meeting, the team sits at a round table and conducts a taste test of all the supplier's submissions. Foothills Creamery requires that all submissions include at least one "kid friendly" flavour.

Following each taste test, the team member records their rating out of 10 and their comments.

If a flavour doesn't taste that great, but the team thinks the ingredients would work really well with another concept, they may combine submissions.

From there, our production planner will take all of the flavour ratings and average out the top four. They will then call the suppliers and ask for the minimum order for ingredients - this is the biggest factor in deciding a new flavour. For instance, one flavour got scrapped because the minimum order of one of its key ingredients would last for almost three years, which is way too risky for a brand new flavour. Our production planner will look for alternative ingredients if this is the case. Most of the time, Foothills already has a lot of the ingredients required.

If all goes well and we can order a suitable amount of ingredients for the trial run, the flavour moves forward. It must then pass a series of nutritional and quality assurance tests before the flavour is finalized.

And last but not least, picking the name – this is easily the most fun part of it all. Here at Foothills, we like to put our own creative spin on our flavours. Most often, we hold contests among employees to see who can create the best name. For example, our brand new flavour, Tropical Snap Soda, was named by our production planner’s daughter!

We take pride in the hard work that goes into creating a new flavour. With every creation, our customers can expect simply the best!


We hope everyone is having a good week so far! May Long Weekend is almost here and we stumbled across the perfect drink to help you wind down... but with a Foothills Creamery twist ;)

The food blog, Recipe Runner, created a super easy and tasty recipe for Bellinis, which you can find here.

It only calls for three ingredients, one of which we've substituted for our own delicious Strawberry Sorbet!


- 1 bottle Pink Moscato, Prosecco, or Champagne, chilled

- 1 pint Foothills Creamery Strawberry Sorbet

- 1/2 pint fresh raspberries or strawberries


  1. Place 1-2 small scoops of Foothills Creamery Strawberry Sorbet in the bottom of each Champagne flute.
  2. Carefully pour the Pink Moscato over the top of the sorbet.
  3. Top each drink off with 2-3 fresh raspberries or strawberries and serve.


Ah, butter. Butter is that simple yet savory ingredient that most recipes call for. Traditional butter has now expanded to unsalted butter, garlic butter, and whey butter. Butter is quite prevalent in most of our diets, but have you ever wondered how it's made? Here is a behind the scenes look into how Foothills Creamery makes their butter – from pasteurization, all the way to your kitchen table.

Firstly, cream is received in a tanker, which can hold up to 28,000 litres of cream. The cream is then run through what is called an HTST (high temperature short time) for pasteurizing. Like the title suggests, the cream is heated at a high temperature of 181 degrees Fahrenheit and held for the short time of 34 seconds. The cream then comes out extremely hot and goes through the plate exchanger, in which one side has warm cream and one side has cool cream. Finally, the cream is cooled to a refrigerated temperature using ice water and is ready for the silo.

The cream is pumped into the silo, where it is stored for approximately four to six hours. The silo is insulated so that even though its container extends outside the plant, the exterior temperature won’t affect the cream.

The cream must be stored here before churning because it holds latent heat. If they began churning right after the HTST process, the butter would either be very sticky or wouldn’t break at all.

Usually by the next day, the butter maker will pump the cream into the butter churn. (Fun fact: one of the two churns in our plant is the original churn that our president, Don Bayrack, bought from Swift & Company back in 1969!)

Next, the butter maker fills the churn about half way, which holds approximately 1600-1800 kilograms of cream. While churning, the fat is separated, and then the buttermilk is drained for resale or ice cream production. The cream is then rinsed down to drain any excess buttermilk. It is continually worked and then salt is added for flavour. For salted butter, 1.6% of the mixture is salt and 17.8% is moisture. Here at Foothills Creamery, we also make ‘Lightly Salted’ and ‘Unsalted Butter.’ The entire churning process takes about 50 minutes before the fresh butter is transferred into the butter tray.

From the butter tray, it goes into the butter boat. The butter boat has augers that push the butter towards the centre into a pump. The butter is then sent to wherever it needs to go: the butter patty machine, print machine, cup machine, etc.

From there onwards, the butter is packaged and distributed. Any defects from each machine will be re-pasteurized and go through the entire process all over again.


Kenya Feeding Program March 2017.jpg

Is there anything ice cream can’t do? It cures bad days, makes the good ones last, and it’s the perfect way to beat the summer heat. But, did you ever think it could also help feed over 6,000 hungry children in Kenya?

Well Foothills Creamery sure did.

Don’t worry, these children weren’t eating just ice cream. Instead, thousands of hungry children received over 600 delicious meals this past March thanks to the generous collaboration between Watson Road Elementary School in Kelowna, BC, Hope For The Nations, Food For Thought Kelowna Breakfast Society, Starbucks, and Foothills Creamery.

On March 3rd, 2017, each class at Watson Road Elementary received a box with cake pops sticking out of the top. Each child pulled out a cake pop, some of which were decorated with coloured rings. If a child pulled out a winning cake pop, they received one of various prizes including gift cards, sports equipment, books for the library, coffee for the teachers, and easily the most enticing – an ice cream sundae party.

Has anyone ever heard of a more fun and exciting fundraiser than this?

No surprise, the event was a huge success and raised $3,000 – above and beyond their target goal of $2,000, which alone would have bought 660 breakfasts for Hope for the Nations Kenya Feeding Program and food for 1,500 children for two weeks in Kelowna.

Gill Drakeford-Lewis, the Community Outreach Coordinator, thanked Foothills Creamery for their participation, "It isn’t just about giving free ice cream, it makes everyone feel better about their community, and feels like we are all working together to make the world better."

Thanks to some ice cream and many kind hearts, this amazing collaboration helped feed hungry children, taught students the value of helping others, and allowed Foothills Creamery to lend a hand by serving simply the best!



Mint Chocolate Chip Cookies

With St. Patrick's Day around the corner, here's a cookie recipe to enjoy with the festivities.


2 ½ cups flour

½ tsp. baking soda

1 ½ cups white sugar

1 cup of Foothills Old Fashion or Blend butter, softened

2 large eggs

1 tsp. peppermint extract

20 drops green food coloring

1 cup mint chocolate chips

1 cup semi-sweet chocolate chips



1.       Preheat the oven to 300ºF.

2.       In a medium size bowl, mix together flour and baking soda.

3.       With a stand mixer cream the butter and sugar.

4.       Add eggs, peppermint extract, and food coloring. Mix until just combined - do not over             mix.

5.       Slowly add the flour mixture, and mix on low until just combined.

6.       Add the chocolate chips, mixing briefly on low until evenly mixed.

7.       Drop by tablespoon on ungreased cookie sheet and bake for 18 minutes.

Yield - approximately 3 dozen cookies. ENJOY!!

**For a Little Extra Twist try these Mint Chocolate Chip Cookies with Foothills Mint Chocolate Chip or Chocolate Ice Cream and make some delicious ice cream sandwiches for your St. Patrick’s Day Celebrations!

Waffles n' Whipped Butter

Here's a delicious recipe for homemade Belgian waffles.


¾ cup all-purpose flour

¼ cup cornstarch

½ tsp. salt

½ tsp. ground cinnamon

1/8 tsp. ground nutmeg

½ tsp. baking powder

¼ tsp. baking soda

¾ cup buttermilk

¼ cup milk

6 tbsp. vegetable oil

1 large egg, separated

1 tbsp. sugar

½ tsp. vanilla extract



1.       Preheat your waffle iron.

2.       Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.

3.       In another bowl, beat the egg white to soft peaks. Gradually add the sugar and continue beating until firm peaks are obtained. Beat in the vanilla.

4.       Pour the buttermilk mixture into the dry ingredients and whisk until combined. Fold in the egg white mixture.

5.       Pour the desired amount of batter onto the hot waffle iron and cook until the waffle is crisp and brown.

6.       Repeat with the remaining batter.

Serve and enjoy your waffles with a dollop of Foothills Creamery Whipped Butter and syrup of choice. Or for a slight twist, serve you waffles with whipped butter and a dusting of powdered and cinnamon.