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It's official — Port Moody's Rocky Point Ice Cream is one of the best in North America

Rocky Point Ice Cream has been tantalizing Port Moody taste buds since 1997.
Jamie and Yvette Cuthbert show off the blue and red ribbons awarded to their strawberry and chocolate ice creams at ConeCon, the annual convention of the North American Ice Cream Association.

Port Moody loves its Rocky Point Ice Cream (RPIC).

Now, the rest of North America knows why.

The proprietor and manufacturer of frozen treats has been awarded a blue ribbon for its strawberry ice cream recognizing it as the best in North America at ConeCon, the annual convention of the North American Ice Cream Association that was recently held in Las Vegas.

As well, Rocky Point's chocolate ice cream earned a red ribbon, the second-highest tier of recognition.

"We take pride in crafting ice cream with time-honoured techniques," said Yvette Cuthbert, who started RPIC with her husband, Jamie, as an adjunct to their kayak and paddle board rental business that’s also located in Port Moody’s waterfront Rocky Point Park.

The awards aren't just a measure of flavour.

A team of experts from the Department of Food Science and Nutrition at New York's Cornell University also judges the ice creams submitted from dairies and creameries across North America for their body and texture, melting quality and colour. As well, their microbiology and bacteriology results are analyzed to ensure they pass strict food safety standards.

The Cuthberts started Rocky Point Ice Cream in 1997 from a small kiosk next to the park's outdoor pool and have expanded over the years to a larger, purpose-built parlour, a second one in New Westminster, a concession at Coquitlam's Town Centre Park as well as several mobile scooping trucks that attend community events and festivals.

Their ice cream is also available at several tourist destinations around Metro Vancouver, like the Capilano Suspension Bridge.

In 2021, Cuthberts opened their own 7,500 sq. ft. creamery and canteen in a former safety products warehouse on Murray Street, allowing them greater control of all their production of about 170,000 litres of ice cream a year.

"Making ice cream is complicated," said Yvette, who spent the better part of two years designing the facility and its production lines based on information and experiences she gathered from other ice cream dairies the couple visited.

The couple is particularly proud of their dedication to using locally-sourced, seasonal ingredients rather than commercial flavourings; about 140 kg of fresh Fraser Valley strawberries are used to make 600 kg of its strawberry ice cream.

"We believe good ice cream makes everything better," said Yvette.