The Great Canadian Farm Tour ended on a sweet note with its final stop of Season 4 at Chaeban Ice Cream in Winnipeg, Manitoba. Owned by dairy scientist and second-generation cheesemaker Joseph Chaeban, the ice cream shop has created premium, all-natural ice cream made from locally sourced ingredients since 2017.

During the tour, Joseph shared insights into ice cream production and answered questions from students across Canada.

Here are some fun facts we learned on the tour:

• Award-Winning Ice Cream: Chaeban Ice Cream’s salted caramel flavour won Canadian Grand Champion and is their best-selling creation.
• Locally Sourced Ingredients: From Manitoba milk and cream to locally grown pumpkins and berries, Chaeban Ice Cream is proudly 100 per cent Canadian.
• The Secret Ingredient: The key to great ice cream is air! Chaeban Ice Cream incorporates less air than traditional brands, creating a denser and creamier texture.
• Dairy-Free Options: While Chaeban Ice Cream celebrates dairy, they also offer select non-dairy flavours to cater to lactose-intolerant customers.

Joseph’s process is a labour of love. Creating each batch of ice cream takes three days, from preparing the base to aging, freezing and packaging. During peak summer, the shop produces up to 300 litres of ice cream daily, amounting to nearly 100,000 pints annually.

Reflecting on his journey, Joseph shared, “my very first memories, I was going into my father’s cellar eating cheese every single morning, and I knew at a young age I wanted to be a cheesemaker and a dairy scientist, so this allowed me to love my job. I’m happy to come to work every day and put smiles on people’s faces.”

If you missed this stop, you can watch the recording here: WATCH THE TOUR

A big thank you to Farm Credit Canada and Agriculture and Agri-Food Canada for supporting the Great Canadian Farm Tour and bringing these stories to classrooms across the country!