This small ice cream shop west of downtown Toronto offers premium plant-based ice cream options in numerous flavors. Visitors to the store can also shop for an array of ice cream sandwiches, cakes, and pies.
Polished, pastel-walled boutique scooping traditional Italian gelato from sunken counters. Running taps of white and milk chocolate sit behind the marble bar to coat fresh wafers for every order.
Bustling Italian espresso bar running steady from morning coffee to afternoon aperitivo. Staff in shirts and ties pull dark-roast shots for quick counter stops, keeping the laptop-free space loud and moving fast.
Italian-style gelateria and cafe across from Vasaparken. A steady line stretches out the door on warm afternoons for fresh focaccia and daily gelato batches in rotating flavors like burnt butter and pistachio.
Small, retro gelateria serving traditional flavors from hidden tubs. The standard order is an affogato – a flower-shaped scoop drowned in hot espresso – eaten standing out on the piazza.
Compact Prenzlauer Berg cafe serving traditional Italian gelato layered with a spatula. Steady lines spill out the door on warm afternoons for fresh pistachio, Basque cheesecake, and rich espresso poured over cold gelato.
Small Friedrichshain ice cream shop serving traditional Argentine dulce de leche and inventive flavors like lime, coriander, and chili. Space is tight, leaving just two sidewalk benches for late-night scoops and tasting bowls.
Plant-based Prenzlauer Berg scoop shop serving raw, soy-free ice cream made from nut milks and natural sweeteners. Pastel benches line the sidewalk for eating scoops of hazelnut baobab and blue coconut.
Historic half-timbered cottage set inside a quiet park, serving coffee and cake from a small, bright room. Most seating is outside on a sunny terrace surrounded by rose bushes.
Busy Overtoom gelateria and espresso bar spinning fresh seasonal flavors daily in a back lab. Classic Italian scoops and hot affogatos cross the counter in a compact room with a steady line stretching out the door.
Busy Lebanese parlor serving organic ice cream with the chewy texture of mastic. The signature Ashta scoops are rolled in a thick layer of crushed pistachios.
Sleek patisserie with elegant, brightly lit glass cases. Perfectly uniform macarons come in unconventional flavors like rose and lychee, carefully packed into sturdy boxes for takeaway.
Black-fronted glacerie on rue des Martyrs serving offbeat, rock-themed ice cream and seasonal sorbets. Staff scoop inventive pairings like wasabi dark chocolate and hemp vanilla alongside hot sweet waffles.
Compact Korean dessert shop tucked onto a quiet street near the Marais. The tight space serves bowls of shaved milk ice dusted with rice cake powder and scoops of lightly sweetened, homemade red bean paste.
Colorful ice cream shop turning out mix-in-heavy scoops and fresh brown butter waffle cones. Fast-moving lines wrap past the yellow metal benches outside, with most heading down to the nearby Canal Saint-Martin to eat.
Compact bean-to-bar chocolate shop filling the cobbled Rue du Nil with the scent of roasting cacao. Makers work in plain sight beside a counter serving single-origin bars, hot chocolate, and chocolate puffs to white sidewalk stools.
Packed railway arch slinging eighteen-inch New York pies with thin, foldable crusts. The massive rounds are built for sharing, with most tables splitting toppings half-and-half.
Compact Soho gelateria serving traditional Italian ice cream and gelato-stuffed brioche buns. Flavors are ordered from a wall menu instead of a display case, and usually taken to go with a chocolate-filled mini cone on top.
Tiny dessert shop applying French technique to giant American-style cookies with molten centers. The space is strictly grab-and-go – most customers take their warm cookies to nearby Soho Square.
New York-style slice shop dishing out foldable slices and 18-inch pies topped with pepperoni, jalapeños, and hot honey. The cozy room is strictly walk-in only, with cereal milk soft serve and warm chocolate chip cookies for dessert.
Division Street counter serving ultra-rich, French-style frozen custard. The dense base uses a dozen yolks per quart, with a short list of rotating flavors served in Roman cones or pints to go.
Bustling Circular Quay shop serving 40 flavors of gelato made entirely from scratch. The cabinet mixes classic scoops with five creative weekly specials loaded with house-made cake and brownies.
Minimalist lab serving daily batches from deep chrome Pozzetti cabinets. The organic, seasonal scoops melt fast, often keeping a line spilling out the bright yellow door onto King Street.
California-style roadside classics – from Angus cheeseburgers to ahi tuna tacos – served from a bustling Ferry Building counter. The large outdoor patio is a popular lunch spot right on the Embarcadero.
Wood-fired Italian restaurant serving handmade pastas and hearth-roasted meats from an open kitchen. The focaccia is essential, and the freshly churned ice cream is the only way to finish.
Tiny Thai Town storefront serving rich gelato and massive, bingsu-style shaved ice. The small room stays busy with orders of candle-smoked salted egg yolk and mango sticky rice bowls large enough to share.
Compact Atwater Village scoop shop serving globally inspired ice cream late into the night. The menu leans on Filipino and Asian ingredients, with scoops of ube malted crunch and sticky rice mango heading out to the shared patio.
Inventive scoop shop where lines move slowly because tasting is half the point. Staff hand over endless samples of Sea Salt with Caramel Ribbons or Arbequina Olive Oil before packing generous waffle cones.
Earthy Silver Lake cafe on Sunset Boulevard pouring specialty espresso alongside Filipino-inspired ube lattes and pandan matcha. The quiet room runs steady through the afternoon with open laptops and warm ensaymadas.
Takeaway dessert counter serving massive ice cream tacos and thick milkshakes. The family-run shop runs strictly as a grab-and-go stop for heavy, loaded sweets like banana pudding shakes and strawberry crunch balls.
Small North Park gelato shop keeping the name and decor of the dry cleaner that came before it, right down to the ironing board tables. Every order starts with a full tasting of all seven fabric-named flavors.
Pacific Beach walk-up window serving classic soft-serve and milkshakes. Fast-moving lines wrap the corner building for dipped cones, hot fudge sundaes, and simple chili dogs eaten at a few outdoor tables.
East Austin walk-up window blending frozen fruit straight into vanilla ice cream for a custom New Zealand-style soft serve. The large yard has plenty of picnic benches for eating outside.
Casual Hong Kong dessert shop dedicated almost entirely to fresh mango. The menu runs deep on fruit-heavy sago soups, chewy rice balls, and handmade pancakes filled with cream.
Family-run ice cream trailer tucked in a parking lot behind a North Lamar ramen shop. The walk-up window scoops small-batch dairy and vegan flavors alongside thick homemade milkshakes.
Retro-style walk-up stand and fast-paced drive-thru slinging thick frozen custard concretes and sundaes. Bright neon lights glow over the patio while staff blend fresh desserts behind wide storefront glass.
Compact gelateria churning daily batches with ingredients imported straight from Italy. Lines for Sicilian pistachio and espresso often spill onto the sidewalk, leaving standing room only.
Compact parlor near Wynwood churning tropical flavors like soursop and guava. Elaborate builds pile scoops onto red velvet bubble waffles and cinnamon roll towers.
Busy Nolita takeout window slinging gluten-free Thai fried chicken and street snacks. Paper trays of crispy tenders, curry puff mozzarella sticks, and taro tapioca donuts go straight to the sidewalk or a few covered tables.
Tiny, busy West Village frozen yogurt shop serving dense, tart swirls of imported Greek kefir. Monthly rotating flavors get piled high with dozens of Mediterranean toppings like pistachio paste and baklava crumbles.
Minimalist West Village parlor serving matcha gelato in five distinct intensity levels. Crowds pack the petite room to test the scale, moving from mild sweetness to the deep, grassy punch of ceremonial grade.
Sunlit NoHo cafe built around a green lava stone counter where baristas methodically whisk single-origin Uji matcha. Weekend lines run long for the strong lattes and slices of Basque cheesecake.
Bright SoHo corner shop running a self-serve, pay-by-weight frozen yogurt counter using upstate dairy. A massive toppings bar fills the minimalist room, loaded with seasonal fruit, pistachio sauce, and Swedish candy.
SoHo gelato shop spinning fresh batches daily in an on-site lab. Flavors stay tucked under traditional metal pozzetti rather than open display cases, keeping scoops of dense pistachio and dark chocolate perfectly soft.
Whimsical Upper East Side cafe and soda fountain filled with Tiffany lamps and eclectic antiques. Servers navigate the loud, multi-level townhouse carrying oversized sundaes and giant frozen hot chocolates to crowded tables.
Bright white Chelsea Market kiosk serving fresh tahini and dense slabs of flavored halva sliced at the counter. Staff swirl vegan tahini soft serve into cups piled with halva crumbles for walking the busy hall.
Slim, unfussy Lower East Side parlor serving generous scoops of old-school ice cream churned right in the back. The cozy counter fills with kids grabbing after-school milkshakes and classic sundaes loaded with house-made toppings.
Palermo ice cream workshop and open kitchen serving a tight menu of seasonal, culinary-driven flavors. The small-batch cups are kept slightly warmer than usual to bring out the flavor, meant to be eaten right at the counter.
