Calgary-based Foothills Creamery says it is committed to driving innovation in the dairy industry and its latest entry is a high-protein ice cream, which it says is a first in Canada.
“It’s an exciting time for our team at Foothills Creamery,” said Bill McKenzie, CEO of Foothills Creamery. “We have a very dedicated team that constantly comes up with new ideas that I believe will make the Canadian dairy industry more exciting, and our new Protein Ice Cream is leading that charge in 2026.
“As far as we know, this could be the first true ice cream, not a frozen dairy dessert, in North America that’s also high in protein. Refusing to compromise on the Foothills Creamery standards of excellence was a key goal when we set out to make this ice cream.”
Foothills Creamery was founded in 1969. It continues to use the same old-fashioned, barrel-churned techniques as it did in 1969. Foothills Creamery supplies over 80 flavours of ice cream, sorbet, sherbet, and soft serve to over 1,000 independent ice cream shops across Western Canada. Its ice cream is also available at grocery stores and currently offers 14 flavours in 1.4 L containers, 8 flavours in 500 mL, and 6 flavours of 237 mL single serve (also available as a multi-pack).
Scott Wegener, VP Brand Operations at Foothills Creamery, said product innovation is essential in today’s marketplace, not just to stay competitive but to stay relevant and top-of-mind.
“In a category like ice cream, customer preferences are constantly evolving, with more people looking for products that offer both indulgence and added benefits. At Foothills Creamery, innovation is a key focus for us as we continue to listen and adapt to what our customers want. It is important that we evolve alongside them, while staying true to the quality and nostalgic feel our brand is known for, bringing forward new products that feel both exciting and familiar,” said Wegener.
“Innovation like this also plays an important role in supporting dairy producers. By creating products that align with modern consumer preferences, we’re helping drive continued demand for high-quality Canadian dairy. It reinforces the versatility of dairy and ensures it remains relevant in new and growing areas of the category, which supports long-term growth for the producers behind our products.”
The new high protein ice cream has 30 grams of protein per pint and contains 50 per cent less sugar. It comes in 500 mL Coffee Bean and Chocolate Peanut Butter. They retail between $7.49 and $7.99 and are available at Freson Bros., and select Sobeys and Safeway locations across Alberta, with Calgary Co-op availability beginning in stores April 10.
The new high-protein ice cream is just the latest in a series of new butter and ice cream products. In 2025, Foothills Creamery launched single-serve ice cream (237 ml), available individually and in a 6-pack multi-pack. The Ice Cream Multi-Pack won the 2025 Alberta Food & Beverage Awards for Sweets and Candy, hosted by the Alberta Food Processors Association. Foothills Creamery also launched flavoured whipped butter, including Maple Brown Sugar and Cowboy Spice Blend varieties. Other new ice cream flavours for 2026 include Whisky Caramel (500 ml), Coffee Bean (500 ml), and Spumoni Twist (1.4 L).
Wegener said consumers today are more thoughtful and intentional with their spending, but they haven’t moved away from treating themselves.
“They’re simply more selective, choosing products that deliver clear value, whether that’s through quality, uniqueness, or how well it fits into their lifestyle. In categories like ice cream, there is still a strong desire for those small moments of enjoyment, but consumers expect more from what they choose, which is why delivering on both product quality and relevance is a top priority for us,” he said.
“We love creating new products for consumers to try, while also being mindful of the realities of today’s retail environment, where shelf space in the freezer aisle continues to be limited. That means focusing on innovations that truly resonate and earn their place in store. We’re very excited about the protein ice cream launch and look forward to seeing how consumers respond. If there is strong demand, we would absolutely love to expand the line with additional flavours in the future.”
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