foodsources
the ongoing Syrian refugee crisis, and were so
moved by people’s generosity they decided to
use Joseph’s dairy know-how to open an ice
cream shop and become a permanent part of the
neighbourhood.
In 2018, Chaeban’s “Louis Lavender” pints
won the Great Manitoba Food Fight. This annual
competition, organized by the Province of
Manitoba and supported by Food and Beverage
Manitoba, awards entrepreneurs with new and
innovative products, providing cash prizes to help
with further development and opening doors for
retail expansion.
For several decades, freezer space has been
dominated by Nestle and Chapman’s. However,
consumers are revealing a desire for alternatives
that are as wholesome as they are delicious, and
this is where Chaeban is delivering big. “Our
hopes and plans are to be a nationwide company,
and that’s what we’re working on right now,”
Joseph smiles at his wife.
Demand has rapidly grown for their jars. They
have begun to distribute throughout Winnipeg,
Gluten-free Double
Chocolate Fudge Ice
Cream Sandwiches
Pair Chaeban’s ice cream with these
cookies for a sweet summer treat.
INGREDIENTS
1 cup butter
3 3/4 cups dark chocolate chips
4 eggs
1/2 cup sugar
3/4 Tbsp vanilla
1 cup gluten-free fl our
4 Tbsp cocoa powder
1 tsp baking soda
Owners Joseph Chaeban and Zainab Ali
and their specialized pints can now be found at
close to twenty retail locations, including Co-Op,
Sobeys and Chaeban’s own South Osborne
location.
1/8 tsp salt
2 cups dark chocolate chips (at the end)
4 pints of Chaeban ice cream
METHOD
1. In a double boiler, melt butter and
dark chocolate chips over low heat. Stir
continuously until fully melted. Cool
completely.
2. In a small bowl, combine dry
ingredients. Set aside.
3. In large bowl of an electric mixer, beat eggs
and sugar on high until fl uffy.
4. Whip in vanilla and melted chocolate
mixture.
5. Mix in dry ingredients, then fold in
chocolate chips.
6. Cover and refrigerate for at least 4 hours.
7. Form 2” balls of dough and place on tray
covered in parchment paper.
8. Bake for 8-10 minutes at 325°F. Let cool,
then refrigerate until needed.
ASSEMBLY
1. Place a scoop of ice cream between two
cookies. Serve immediately.
Yield 16 sandwiches
ciao! / jun/jul / two thousand nineteen
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