Those with a sweet tooth will now have one less option when it comes to local ice cream.

Lisa Dyck is the owner of Cornell Creme in Anola and says they have made the difficult decision to stop production.

She says making ice cream started as a hobby in July 2012.

"My family bought me an ice cream maker and I just started making ice cream at home with the milk from our farm. I realized it was amazing. Just by chance, we had invited some friends over to try it and that friend was a chef, a local chef, with pretty heavy duty credentials behind him as far as his resume goes. He loved it and said he was going to put it on the menu of a restaurant."

Dyck notes in October he called to say it was on a restaurant menu and by May 2013 it was on the shelves of 14 stores.

She says their decision to stop production was not because of a lack of sales, rather the cost of production was getting too high to continue and they ran out of time to figure out another avenue.

"We were starting to branch out and we were in Red River Co-ops, we got into Sobey's, we were working with Federated Co-op on a deal. Cost of ingredients went up. The cost of the vanilla we use went from $80 a gallon to $500 a gallon due to the global crisis of vanilla shortage."

Dyck adds, "food is really difficult. I have a lot of food entrepreneur friends and the profit margins are very, very slim for us, and the general public needs to know that. I know everyone fights everyday to keep those prices affordable, but it's extremely hard to do that when you're trying to make a premium product with natural ingredients. Those ingredients cost more."

She says there are many memories from the almost six years of business.

"I remember trying to get the formulas to work and I was directed to the University of Manitoba, they're amazing, we wouldn't have been able to do this without them. We went there to formulate and I remember the first batch of ice cream coming out and it was just such a flop, it wasn't working in the machine, but then it finally did. That moment of it coming out was, I thought, well, this is great! It was such a phenomenal feeling."

Dyck says she's been carrying a lot of stress for the past year-and-a-half as she was trying to find ways to keep the business alive but in the end adds she had to make the executive decision to pull the plug. 

"It's been amazing, I have to reiterate, the support from our customers. I'm feeling heartbroken for them because they loved our products so much. But I'm hopeful for the future that someone with deeper pockets and more money can take over the brand and make is a success financially."

She adds vanilla bean was her favourite Cornell Cream ice cream flavour.