Laiterie Coaticook: Québec's Famous Iced Cream

 

Founded in 1940 by Arthur Bédard, Arthur St. Cyr, and Henri Gérin, Coaticook Dairy began as a small local distributor of pasteurized milk, chocolate milk, and cream delivered by horse-drawn carts. Just two years later, in 1942, Arthur Bédard became the sole owner, and with his sons, iced cream was introduced and quickly became the company’s signature product, made with quality 100% Canadian milk and cream, which is still famous to this day. The dairy finally passed into the hands of the Provencher family in 1976. The second generation of Provencher also marks the history of the dairy thanks to Jean and his sister Johanne who in 1989 offered new products to differentiate themselves from its competitors with iced cream logs, iced milk, cheddar cheese and goat cheese. The company which is now celebrating its 86th anniversary this year is constantly creating distinct and innovative products, including La Gourmande decadent ice creams, the festive Iced Cream Log and Maple Taffy Log. However, it's the Coaticook vanilla iced cream, its long-standing flagship product, that wins the award for the most popular ice cream in Quebec!

Laiterie de Coaticook Ltée circa 1940's

Laiterie de Coaticook workers circa 1942

Laiterie Coatiocok vintage cash register

Coaticook iced cream is made with quality 100% Canadian milk and cream

Famous for their iced cream, Laiterie de Coaticook has been a family-owned dairy since 1940

Laiterie de Coaticook is made with quality 100% Canadian milk and cream as the first ingredients

Butterscotch Ripple Iced Cream served in a handmade Sugar Cone

Banana Iced Cream in a bowl

Cherry Cheesecake and Double Chocolate iced cream in a bowl

Coaticook traditional Iced Cream Log is enormously popular at Christmas

The Maple Taffy Log

The Coaticook La Gourmande collection of decadent iced creams

laiteriedecoaticook.com

Turtle Iced Cream Dessert

Serves 12

One 14.3 oz package chocolate sandwich cookies, such as Oreos

1/4 cup salted butter melted

1 1/2 quarts Coaticook vanilla ice cream, softened

2/3 cup caramel ice cream topping

1 cup chopped pecans

1 1/2 quarts Coaticook chocolate ice cream, softened

8 oz whipped cream

Crush the Oreo cookies in a food processor. Add the melted butter and stir until well-combined. Reserve 1/4 cup of the cookie mixture and set aside. Press the rest into the bottom of a deep 9"×13" pan. Scoop the softened vanilla ice cream over the crust and smooth out into an even layer.

Drizzle the caramel topping over the vanilla ice cream and spread it out. Sprinkle half of the pecans over the caramel and cover the pan, and freeze for at least 2 hours.

Spread the softened chocolate ice cream over the caramel-pecan layer, then top with whipped cream and sprinkle with remaining cookie crumbs and pecans. Freeze at least 6 hours or overnight. When ready to serve, set it out for 10-15 minutes in order to soften it up enough to cut into squares.