The story of MacKay’s legendary ice cream started with a vibrant and optimistic entrepreneurial couple: James and Christina MacKay. Over the years, their delicious ice cream became a beloved tradition in Cochrane, Alberta. To learn more about this iconic spot and others in the area, check out iCalgary.
The Scoop on MacKay’s
In 1948, James and Christina MacKay bought and started running a general store in Cochrane, Alberta. They were ambitious and wanted to attract tourists from nearby Calgary and win over the locals with something special. So, they started making ice cream right in the back of the store. It was an instant hit, especially on sweltering summer days.
Christina, originally from Wishaw, Scotland, met James there. He was a mechanic during World War II, working on the front lines to keep soldiers and their vehicles moving. Christina was a strong and beautiful woman who not only raised their four children—Heather, Rona, Robin, and Allan—but also worked full-time in the family business. The couple lived just a block and a half away from the shop, fully immersed in their community.
In the mid-1960s, Alberta’s laws changed, allowing ice cream shops to open on Sundays. For Calgary families, this meant one thing: a perfect Sunday outing for a cone. This tradition quickly took root. Gradually, the general store’s other goods were phased out to focus entirely on the ice cream that everyone loved.
In 1976, on one particularly scorching summer Sunday, they set a record, serving over 4,500 scoops in a single day.
From the Back of the Shop to a Full-Scale Factory
As the business and the fame of MacKay’s Ice Cream grew, it became clear that the production facilities needed an upgrade. The small space behind the store just couldn’t keep up with the demand. The production methods and ingredients were moved to a new, dedicated manufacturing plant in Cochrane’s industrial area.
A New Generation Takes the Reins
In 1983, James MacKay passed away suddenly, and Christina was getting ready to retire. Their daughters, Rona and Robin, decided to take over the family business. They had seen firsthand how quickly the demand for the ice cream had grown. Eager to not only continue the legacy but to perfect it, they attended short courses on ice cream production at Penn State University and the University of Guelph. They were determined to carry on the family tradition, much like other long-standing Calgary institutions such as Luke’s Drug Mart.
Robin, for example, travelled extensively and brought back fresh, exotic ingredients to add to the menu. They introduced flavours like young coconut, durian, purple yam, and green tea, much to the delight of their adventurous customers.
Rona and Robin’s hard work paid off. In 1994, the University of Toronto’s Faculty of Management named them Canadian Women Entrepreneurs of the Year. That same year, they were honoured on Maclean’s magazine’s list of notable Canadians.
The Next Generation of Owners
In the mid-1990s, new flavours like mocha, cookie dough, and cotton candy became instant bestsellers. In 1995, the original storefront was restored to honour the history of the shop that started it all, just in time for its 50th anniversary in 1998.
By 2010, Rona and Robin were considering retirement, but they hoped the store would stay in the family. Their wish came true. Megan Tyefel, Heather’s daughter, had grown up helping her aunts at the shop. Megan and her husband, Mark, ran the store alongside Rona and Robin for a year before officially taking over in 2011.
In 2011, as MacKay’s celebrated its 65th anniversary, Megan and Mark became the third generation to run the family business. They not only continued the tradition of making beloved ice cream but also added a personal touch, decorating the store with historical artifacts they’d found. They also continued to add new and exciting flavours to the menu, including Haskap Berry Cheesecake, Kulfi, and Queso.
Before taking over the business, Megan had a background in defence, and Mark worked in aviation. The new owners emphasized their respect for the previous generations and their commitment to staying true to the business’s core values and product quality. Mark even attended ice cream-making courses at the University of Guelph to deepen his knowledge and expertise.
MacKay’s Ice Cream Scholarships
The James and Christina MacKay Community Scholarship ($1500) was created to honour the founders’ entrepreneurial spirit and commitment to their community. They believed in supporting their friends, neighbours, and fellow business owners. This scholarship is awarded to MacKay’s employees who are pursuing post-secondary education and demonstrate a strong sense of community and civic responsibility.
Another initiative is the Anders Newman Memorial Scholarship ($750). Anders was a kind and thoughtful person loved by everyone. This scholarship is dedicated to MacKay’s employees who plan to continue their education after high school and who show leadership, kindness, and community spirit.
Eco-Friendly Initiatives
- According to the MacKay’s Ice Cream website, the company recycled 9,115 pounds of materials in 2016. The recycling rate increased from 58.25% in 2015 to 61.27% in 2016.
- The waste diversion rate at the production plant rose from 43% to almost 51%.
- Due to federal regulations, the company cannot reuse its ice cream buckets. Instead, they give them away for free for recycling into various uses like compost bins, toy chests, storage for camping gear, or containers for flour, potatoes, dog food, or paint. They leave the clean, used buckets outside the store for anyone to take.
- The retail shop diverts almost 72% of its waste annually. The owners have also installed energy-efficient LED lighting in the store.
- The production facility has been upgraded with energy-efficient ice cream-making machines and two high-efficiency furnaces. It also features energy-efficient lighting.
MacKay’s Ice Cream is continuously working to improve its carbon footprint.
MacKay’s Ice Cream: A Must-Stop Destination
The shop is located at 220 1st Street W, Cochrane, Alberta. Since May 16th, the store has been open daily from 10 a.m. to 9 p.m., including on statutory holidays.
In 2014, then-Premier Jim Prentice, his wife Karen, and Minister of Agriculture and Rural Development Verlyn Olson famously stopped by to get some ice cream from owner Megan herself.
Trying a single scoop of MacKay’s ice cream is a way to appreciate the company’s values and traditions. The creamy, smooth texture of their ice cream starts with 100% fresh Canadian cream (16-18% milk fat). MacKay’s is a prime example of how small-town Alberta entrepreneurial spirit can be combined with top-notch ingredients to create something truly special. It’s a must-do on any Calgary bucket list.
