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Six Toronto chefs got to design the ice cream bowl of their dreams. Here’s how they turned out

By Rebecca Fleming| Photography by Stefania Yarhi

| July 19, 2016

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A handful of Toronto chefs have teamed up with Häagen-Dazs to make one-off ice cream creations—and they’re taking them on the road. From now until the end of August, the company’s ice cream mobile will be rolling through the city, popping up in parking lots and at events, to hawk frozen fare. Here’s a look at what the chefs came up with.

Cory Vitiello

The Harbord Room

Six Toronto chefs got to design the ice cream bowl of their dreams. Here's how they turned out — Chocolate peanut butter ice cream topped with house-made toasted marshmallow meringue, fried cornbread, sour cherries and roasted peanut sauce. $8. Photo by Julian Peter

Six Toronto chefs got to design the ice cream bowl of their dreams. Here's how they turned out — Pineapple-coconut ice cream topped with a Thai basil crumble, drizzled with chili caramel and sprinkled with puffed coconut tapioca. $8. Photo by Julian Peter

Craig Harding

Campagnolo

Six Toronto chefs got to design the ice cream bowl of their dreams. Here's how they turned out — Two scoops of strawberry ice cream topped with fresh strawberries, balsamic glaze, cracked black pepper, basil and meringue sheets. $8.

Six Toronto chefs got to design the ice cream bowl of their dreams. Here's how they turned out — Caramel Cone Explosion ice cream with hand-crafted waffle cone crumbs, candied bacon and sugar-dusted rosemary. $8.

Devin Connell

Delica

Six Toronto chefs got to design the ice cream bowl of their dreams. Here's how they turned out — Cookie Dough Dynamo ice cream dusted with cookie powder and topped with marshmallow fluff, black salt and cocoa nibs. $8.

Six Toronto chefs got to design the ice cream bowl of their dreams. Here's how they turned out — Caramel Cone Explosion ice cream dressed with house-made butter tart sauce, salted chips and crushed corn nuts. $8.

Nick Liu

DaiLo

Six Toronto chefs got to design the ice cream bowl of their dreams. Here's how they turned out — Pineapple-coconut ice cream topped with coconut-lime caramel, chili meringue, black lime powder and fresh kaffir lime leaves. $8.

Six Toronto chefs got to design the ice cream bowl of their dreams. Here's how they turned out — Strawberry ice cream topped with a White Rabbit candy glaze, chocolate polvoron, cocoa rice noodles and mint sugar. $8.

Allyson Bobbitt and Sarah Bell

Bobbette and Belle

Six Toronto chefs got to design the ice cream bowl of their dreams. Here's how they turned out — Customers can pair their choice of cookie with one of two ice cream options. This one’s made with oatmeal cookies and Cookie Dough Dynamo ice cream. $7.

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