Tacofino and BETA5 Announce Exciting Summer Ice Cream Collaboration

TACOFINO AND BETA5 ANNOUNCE EXCITING SUMMER ICE CREAM COLLABORATION

Beloved BC Brands Team Up to Offer Limited-Edition ‘Diablo Horchata’ Ice Cream Sandwich, Lime-Mint Freshie-Inspired Sundae, July 4 Evening Summer Social at BETA5

Tacofino and BETA5 are excited to announce an exclusive summer collaboration that offers tasty new spins on a pair of long-time Tacofino menu favourites as well as a special Evening Summer Social at BETA5 to celebrate on Thursday, July 4.

#TACOFINOxBETA5 DIABLO HORCHATA ICE CREAM SANDWICH

The Diablo Horchata ice cream sandwich ($6) — featuring horchata ice cream custom created by BETA5 between two sweet-and-spicy wafers inspired by Tacofino’s signature Diablo Cookies — will make its debut exclusively at the Shipping Container Summer Pop-Up Series at Shaw Tower (1067 W Cordova St.) from July 1 to 7. The Diablo Horchata ice cream sandwich will then be available throughout the summer for dine in or take out at all of Tacofino’s brick-and-mortar locations in Vancouver.

#TACOFINOxBETA5 EVENING SUMMER SOCIAL

To celebrate the collaboration, Tacofino and BETA5 will host an exclusive Evening Summer Social at BETA5 (413 Industrial Ave.) on Thursday, July 4 from 6 to 9 p.m. Tickets to the event are available online at shop.beta5chocolates.co m for $29 per person plus tax, and include a Tacofino taco, beer from Strange Fellows Brewing, and the first taste of the Lime-Mint Freshie-inspired sundae that will be featured that upcoming weekend.

#TACOFINOxBETA5 LIME-MINT FRESHIE-INSPIRED SUNDAE

As part of the collaboration, BETA5 will also offer a limited-edition Lime-Mint Freshie-inspired sundae ($12) during its ongoing Ice Cream Social series on Saturday, July 6 (with a sneak preview at the Evening Summer Social on Thursday, July 4). A unique take on the Lime-Mint Freshie made famous at the original Tacofino Cantina in Tofino, BC, the BETA5 creation conjures up Tacofino’s beloved Baja-by-way-of-West-Coast vibe courtesy of lime and mint shaved ice with avocado ice cream, fresh pineapple, Tajín-spiced churros and condensed milk Chantilly.

“We’ve been fans of the talented team behind BETA5 for a long time,” says Gino Di Domenico, managing partner of Tacofino’s Vancouver-based operations. “It’s exciting for us to be able to team up with another homegrown, community minded brand and of course to create something delicious for the summer.”

ABOUT TACOFINO | Since its inception, the Tacofino brand has been celebrated for its trademark fusion of sun-dappled, surf-centric spirit and quality, fresh and affordable fare with an environmental and nutritional conscience. From its humble beginnings in Tofino, where the Tacofino Cantina was first launched at the back of the Live to Surf parking lot in 2009, the brand has now grown to include the original Cantina, a fleet of roaming food trucks, six brick-and-mortar restaurants in Vancouver and Victoria, a growing workforce of more than 250 employees and a legion of loyal fans. | tacofino.com

For more on Tacofino, go to tacofino.com, become a fan of /TacofinoVAN on Facebook or follow @TacofinoVAN on Twitter and Instagram.

ABOUT BETA5 | Established in 2011, BETA5 is a contemporary and innovative chocolate and pastry shop in Vancouver recognized internationally for melding art and science and emphasizing technical precision and design to create visually stunning products that showcase the flavours of the premium ingredients it works with. BETA5 prides itself in sourcing only directly traded artisanal cacao grown under sustainable and ethical conditions by skilled farmers before being roasted and making its way to BETA5, where it is combined with a variety of specialty local and organic products to create the company’s unique chocolate and pastry creations. | beta5chocolates.com

For more on BETA5, go to shop.beta5chocolates.com, become a fan of /beta5chocolatesltd on Facebook or follow @beta5chocolates on Instagram.

Media release and images provided by Shelley McArthur Everett, SMC Communications Inc.

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