The scoop of the summer: This fan-favourite N.L. ice cream is now available in grocery stores

Following the success of making their own ice creamfrom wild Newfoundland and Labradorberries last year, getting theirproduct in the frozen-food aisleis thecherry on top for Kier and Stacey Knudsen of the Dark Tickle Company.

Based in St. Lunaire-Griquet on the province's Northern Peninsula, the company signed anagreement to sell its bakeapple, partridgeberry and blueberry varietiesin Sobeys and Foodland stores across the island.

Knudsen says they just shipped the first 1,100 containers last week.

The company createdand sold its homemade ice cream from its caf last summer,where it was scooped into homemade waffle cones shaped like sculpins,a fish often found in Newfoundland waters.

Knudsen said it went over well with customers, but getting into grocery stores was always the plan.

"We were just using the caf just [to] try andto test it.To get the reaction but also to develop the recipes," he told CBC Newfoundland Morning.

Staceysaid the feedback from handing out free samples at the shop was invaluable as they tweaked the recipes. However,it was serving it to children who came looking for chocolate and strawberry flavoursthat showed her they had a great product.

"I'd say, 'I don't have strawberry but why don't you try this one called partridgeberry?' And their eyes would light right up after the first taste. They'd say it was the best ice cream they ever tasted," she said.

Once theyperfected their recipes, Kierapproached Sobeys, which had alreadybeen selling the company's jams and syrups for years.

He admits it was a bit of a jump to go from makingenough ice cream for one caf to supplying a chain of grocery stores. The company had to ensure the quality of the ice cream stayed the sameeven when they were producing it on a bigger scale.

But by sticking to their simple recipe and using locally sourced ingredients, Kiers said, every spoonful tastes the same no matter how big the batch.

"If you want to do anything really, really fresh, it's best to get a local product," said Knudsen.

"The Newfoundland eggs, they try to handpick the eggs for us so they're as fresh as possible. Central Dairies, they actually manufactureonce we call in the order to get that as fresh as possible. And the same with the local berries. They're right off the bog. I think we live in a special place and we're trying to promotethat and showcase that."

Read more from CBC Newfoundland and Labrador