The sweetgrass ice cream flavour earned the title of most innovative ice cream at the International Ice Cream Consortium held in Thessaloniki, Greece. Chapman’s
A talented Indigenous chef from Owen Sound has gained international attention for his one-of-a-kind ice cream creation.
Chef Zach Keeshig, 35, took home first place at the International Ice Cream Consortium in Thessaloniki, Greece, for his innovative sweetgrass ice cream. He tied for top honours among 11 contestants from around the world.
The award came through a partnership with Chapman’s Ice Cream, Canada’s largest independent ice cream maker. Together, they created a flavour that blends traditional Indigenous ingredients with modern dessert techniques.
“It’s a privilege to work with a company so close to home,” said Keeshig, who grew up in the Chippewas of Nawash Unceded First Nation at Cape Croker.
From Local Market to World Stage
Keeshig began his culinary journey at 17, selling food at the Owen Sound Farmer’s Market. Over time, he opened his own restaurant, Naagan, on 10th Street East in Owen Sound. His focus has always been on showcasing Indigenous food and flavours.
The chef first developed his sweetgrass ice cream a few years ago. When Chapman’s reached out to collaborate, the flavour gained wider attention. Ashley Chapman, the company’s Chief Operating Officer, invited Keeshig to compete in the global event.
Their partnership started during the pandemic when they teamed up to prepare boxed lunches for frontline workers. That teamwork eventually led to their entry in the international competition for the most innovative ice cream of 2025.
Getting the ice cream to Greece was no small task. It took six days and 40 kilograms of dry ice to transport the frozen dessert safely overseas.
The Inspiration Behind the Flavour
Keeshig’s idea came from a deep cultural connection. He remembered smudging with his father, a ceremony that burns sacred plants like sweetgrass. “Sweetgrass smells like vanilla,” he said. “We thought it would make a perfect dessert flavour.”
Indigenous chef Zach Keeshig, who hails from Owen Sound, is pictured here. (Chapman’s)
He planted a small garden of sweetgrass, known in Ojibway as Wiingashk, and harvested it for his recipe. To make the ice cream, he steeped the grass, strained it, and combined it with cream, egg yolks, and Canadian maple syrup. The result was a flavour that blends vanilla, almond, and cinnamon in a smooth, custard-like texture.
A Partnership Rooted in Community
Chapman’s had been searching for Indigenous-inspired flavours for an event in Toronto and immediately thought of Keeshig. Together, they produced small batches for special events and pop-ups. The ice cream’s popularity quickly grew, drawing praise for its creativity and meaning.
Proceeds from the sweetgrass ice cream currently go to The DreamCatcher Charitable Foundation, which supports Indigenous communities across Canada.
Looking Ahead
Keeshig hopes to see his sweetgrass ice cream on grocery store shelves soon. He dreams of expanding production and inspiring more Indigenous chefs to share their food stories.
“You don’t often see Indigenous products in grocery stores,” he said. “This is a way to show that Indigenous food belongs on Canada’s map.”
His long-term goal is even bigger — to become the first Indigenous chef in Canada to earn a Michelin star for his restaurant.
