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Marble Slab Creamery (Waterloo)

hippotatomus Apr 19, 2009 07:52 PM

One just opened up in Waterloo and I haven't yet had time to step in and take a look even though I must have passed by it over 4 times already. I know it's a franchise and there a quite a few locations dotted all over, but none in Toronto. Has anyone tried this, is it any good? Which flavours are yummiest? Thanks~

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  1. Royaljelly RE: hippotatomus Apr 19, 2009 08:25 PM

    We've tried the one in Thornhill (Toronto) twice already (near promenade mall). The ice cream is ok, nothing special that you can't get elsewhere. The difference is the toppings you get to add to it... gummy bears, chocolate bar, nuts, etc etc. They "chop and mix" it on a frozen marble slab (I presume it's marble).. The last time we were there we had the waffle cone, which was quite stale. Might be worth a try if you're in the area and like the toppings thing (great for kids), but not worth a special trip.

    2 Replies
    1. re: Royaljelly
      hippotatomus RE: Royaljelly Apr 19, 2009 09:10 PM

      Boo, I thought the ice cream would be something different 'cause they have the whole "made fresh daily" thing going on. But I wondered how they could make each flavour fresh daily. So maybe they just make one batch of ice cream daily, but not all..?

      1. re: Royaljelly
        flying101 RE: Royaljelly Apr 19, 2009 09:45 PM

        not to be picky but I believe it is a granite slab :P
        but ya, i don't find this place anything special, but I am sure there is a tasty combo of the right ice cream with correct topping that will make you happy... you just have to find it.

      2. a
        abigllama RE: hippotatomus Apr 20, 2009 12:33 AM

        I lived in California when these starting popping up around the US. It's about the mixins, ice cream is good but nothing to freak out about. I have a soft spot for sweat cream flavour with kit kat bars rammed into it,. The end product is similar to a thicker Blizzard at DQ if it were made with more complex ice cream. It's worth a stop if you're in the area, but not worth going out of the way for. The processs of putting mixins into the cream on the slab can resemble the table shows at Benihana so that's part of the appeal, especially if you have kids.

        1. Davwud RE: hippotatomus Apr 20, 2009 04:29 AM

          The ice cream is good as is noted above and the fixin's are good too but the problem for me is the cost. It's expensive. IMHO that makes it not worth it.


          2 Replies
          1. re: Davwud
            Lazar RE: Davwud Apr 20, 2009 05:15 AM

            I was wondering about the marble slab. It seems that after they are turning up everywhere within the past year. I always meant to try it, but every time I had gone to any of the locations, there has always been a large crowd, and I am not much for waiting around for my frozen dairy treat (unless you count Il Gelatiere on Mt. Pleasant, but that is another story)

            1. re: Davwud
              morefoodplz RE: Davwud Apr 20, 2009 07:03 AM

              All reports are that it isn't anything special, and to make the thing "worth it" you have to buy a ton of toppings (which aren't cheap, as mentioned). I doubt those crowds will be there in a month. As for cost, they put some 2-for-1 coupons out but even then, probably not worth braving the crowds. Probably will keep getting ice cream from the Grill in the back, at least they make your cone on the spot.

            2. Muffin__Top RE: hippotatomus Apr 20, 2009 05:34 AM

              I think I am going to stick to my dairy free sorbet options at A lotta Gelata on King

              3 Replies
              1. re: Muffin__Top
                flying101 RE: Muffin__Top Apr 20, 2009 10:45 AM

                a sorbet is dairy free? i think you are confused with sherbet...

                back on topic, the price is high, but the quantity is a lot, i found it easy to share a small or reg with two people.

                @Lazar yes the wait at Il Gelatiere is worth it much more then this place...

                1. re: flying101
                  Muffin__Top RE: flying101 Apr 20, 2009 11:48 AM

                  No I think you are confused




                  1. re: Muffin__Top
                    flying101 RE: Muffin__Top Apr 20, 2009 12:59 PM

                    your first link proves my point?
                    "The difference between sorbet and sherbet is that sherbets contain milk or another fat"
                    you posted "dairy free sorbet" (paradox)

                    my point was all sorbets are dairy free... just made it in a question ;) I think we are on the same page tho and have just confused each other

                    but I don't see the point in places posting non-ingredients in items
                    like 'gluten free potato chips' or in this case 'dairy free sorbet'

              2. r
                RYP RE: hippotatomus Apr 21, 2009 01:23 PM

                Where is it located?

                3 Replies
                1. re: RYP
                  morefoodplz RE: RYP Apr 21, 2009 03:47 PM

                  Across from the Pizza Nova, corner of University Avenue and Phillip Street. There's another one in Kitchener, 1170 Fischer-Hallman, wherever that is.

                  1. re: morefoodplz
                    caitlink RE: morefoodplz Apr 21, 2009 04:58 PM

                    I think it's a copycat of Cold Stone Creamery - which like Pinkberry is all over the place in California. The ice cream - especially the seasonal flavours are good but very expensive.

                    1. re: caitlink
                      celloplayer1 RE: caitlink May 3, 2009 12:47 PM

                      The guy that started Cold Stone worked dfor Marble Slab first. And Marble Slab Creamery opened October 1983 . It wasn't until 5 years later, in 1988, that the first Cold Stone opened.

                2. d
                  dwilli68 RE: hippotatomus May 14, 2009 02:36 PM

                  The ice cream is all made there, and seeing how busy the Waterloo one is, probably almost every flavour is fresh that day. They also use real flavourings (like pure vanilla, which is mad expensive) , with no additives which is where the value is.

                  It's not all that pricey either when you think about it. A DQ Blizzard is over $5 - which is essentially crappy ice cream with a cheap 'mixin'. Marble Slab the price includes a good portion of ice cream, a mix-in, and the waffle cone (you only pay extra for dipped). Plus they have coupons and the Slab card (buy 7, 1 free).

                  I love the place, you just have to figure out when the non-peak hours are (at least for the busy ones).

                  1. t
                    tigerlily104 RE: hippotatomus May 16, 2009 05:28 PM

                    We tried it on one of our rare sunny afternoons this past week. I had a mix of cheesecake and raspberry with chocolate chips, which was lovely-- fresh, subtle, not too sweet and very creamy. Boyfriend had the double dark chocolate and maple with graham crackers, which was also very good but probably a bit too rich for the huge portion size. Two standard orders came to about $15 after tax.

                    On the positive side, it's nice to have a new place at the U Plaza, especially one that focuses on fresh and "real" ingredients. You can definitely taste the difference between it and say, your regular grocery store fare. I work by the the DQ on Westmount, and Marble Slab didn't have that slight artificial aftertaste that you come to recognize in a lot of DQ stuff. I'd have to disagree with the comment that it's only "worth it" with lots of toppings. The toppings are a nice extra, but it really is very very good ice cream.

                    I'm not sure if the price suits the student budget of the area, but I hope it manages to stick around. My only complaint would be that the standard order is just too massive-- I appreciate good portion sizes as much as anyone, but perhaps a sampler size would make the place more accessible?

                    We're definitely going back, but will probably share one next time.

                    1. jayt90 RE: hippotatomus May 16, 2009 07:48 PM

                      Is the ice cream made from a mix, with the usual additives? Or a true creme anglaise?

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