Victoria’s ice cream parlours are trading on creativity, locality and comfort as operators across the city turn casual scoops into a craft experience that draws residents and visitors alike. One standout example is 49 Below, which has become known for playful, island‑rooted flavours served from its Oak Bay kitchen.
Small‑batch, bold flavours
Located at 420 Craigflower Rd., 49 Below makes every batch from scratch using a custom dairy base produced on Vancouver Island. The parlour pairs traditional favourites — vanilla bean, mint chocolate chip and birthday cake — with more adventurous offerings such as a flavour inspired by Hawkins Cheezies and a Nanaimo bar riff that speaks to B.C. and Vancouver Island culinary traditions.
"It was a hit," says team member Inari Minja of the Hawkins Cheezies flavour, adding that the team were surprised by how well the snack‑inspired scoop landed with customers.
Minja said the shop tries to balance playful experiments with classics. Among the most popular choices, customers frequently pick honeycomb and Vietnamese coffee. The latter, she notes, is deliberately caffeinated and aimed at customers who want a pick‑me‑up with their cone.
Options for different diets and tastes
49 Below also emphasises inclusivity in its offerings. The business produces sorbets and coconut milk‑based flavours for those seeking dairy‑free options, while continuing to make a full range of traditional dairy scoops. Toppings and mix‑ins are crafted in‑house, reinforcing the small‑batch, local approach.
- Made in Oak Bay: all ice cream produced at the company's Oak Bay kitchen.
- Local dairy base: custom base produced on Vancouver Island.
- Vegan and dairy‑free: sorbets and coconut milk options available.
At a time when many food businesses are rethinking how to attract customers beyond the peak summer months, craft parlours that emphasise novelty, quality ingredients and local identity can sustain foot traffic through the shoulder seasons. The mix of nostalgic flavours — like birthday cake studded with sprinkles — alongside inventive experiments helps shops remain relevant to families, young adults and tourists.
| Feature | Examples at 49 Below |
|---|---|
| Traditional flavours | Vanilla bean, mint chocolate chip, chocolate, birthday cake |
| Experimental flavours | Hawkins Cheezies, Nanaimo bar |
| Popular choices | Honeycomb, Vietnamese coffee |
| Dairy‑free | Sorbets, coconut milk‑based flavours |
What it means for neighbourhoods
For neighbourhoods, a successful craft parlour can be more than a place for a treat; it becomes a gathering spot and a small‑business anchor that supports local suppliers and tourism. Producing bases and mix‑ins locally helps keep supply chains shorter and gives parlours a story to tell — an important selling point for visitors looking to sample Vancouver Island flavours.
At the same time, operators face the usual pressures of food service: balancing labour and ingredient costs while keeping innovation lively enough to keep customers coming back. Shops that manage to combine dependable classics with rotating, conversation‑worthy flavours appear best placed to thrive.
For Victorians, the takeaway is simple: whether you crave a familiar cone or an off‑beat creation like Cheezies in ice cream, the city’s parlours are making it easier to indulge all year round — and doing it with a distinctly Pacific Northwest spin.
