Montreal's 24 Best Ice Cream Spots

When Kem CoBa's pink awning goes up on Fairmount, Mile End collectively exhales. Since 2010, Ngoc Phan and Vincent Beck have been drawing lines down the block with small-batch ice creams and sorbets made without preservatives or shortcuts. Phan, a pastry and chocolate chef trained at the ITHQ, and Beck, a French pastry chef turned ice cream obsessive, channel genuine restlessness into flavour combinations you won't find elsewhere: durian, pandan, coconut-mango, salted butter caramelized in-house. The name means "third auntie's ice cream" in Vietnamese, which tells you everything about the intimacy behind the operation, a neighbourhood institution built on personal history and obsessive craft. A second location has since opened in the east end, but the lineups on Fairmount haven't thinned. The wait, at this point, is part of the ritual.

There's no kulfi on the menu at Meetha, and that's intentional. This Parc-Ex spot isn't about recreating old-school Indian desserts, it's about remixing them. Owners Deexit and Aakruti Patel, the duo behind Tiffin, channel their Gujarati roots and childhood cravings into ice creams that don't exist anywhere else: rose-syrup falooda with basil seeds, turmeric-spiced haldi doodh, malted Bournvita, and a mango-chili chaat that hits sweet, sour, and heat all at once. Flavours rotate, but the experimental spirit stays constant, whether you're ordering scoops, soft serve, pints, or chai with Parle-Gs on the side. Even the name plays with meaning: Meetha is Hindi for "sweet," but it's also a tribute to Deexit's grandfather. Located in a semi-basement on Rue Liège and scored by Bollywood beats, this place feels more like a family project than a brand rollout. That's the point.

Dalla Rose didn't just open in St-Henri, it became part of its fabric. Co-owners Michael Dalla Libera and Nick Rosati both logged time at Nora Gray before trading wine pairings for waffle cones, bringing chef-level rigour to a neighbourhood ice cream shop. The result is a tight counter-service setup slinging bold seasonal scoops and some of the best ice cream sandwiches in the city. Flavours rotate often, up to 40 over the course of a season, but the throughline is local: Quebec milk, regional fruit, and a commitment to real ingredients over shortcuts. Vegan options hold their own, and the cookies, five kinds on rotation, aren't just vehicles, they're part of the draw. The place is compact, tiled, and always humming with foot traffic from nearby institutions like Arthurs and Campanelli. Just damn good ice cream, made by people who know how to feed a city.

What started as an afterthought has become one of the more thoughtful gelato counters in the city. Dalmata Gelateria was born from a soft serve machine inherited with the lease at Le Violon, and it now occupies a former barbershop at Bernard and Clark in the Mile End, reworked by Ménard Dworkind into a stylized throwback of marble, chrome, and saturated pastels. Out back, a courtyard feels like a secret garden. The menu keeps things focused: two seasonal soft serves, barbotines, sundaes, and a brioche sandwich that nods to Sicilian seaside tradition. Every mix is made in-house using Quebec-grown ingredients and a base developed by chefs Danny Smiles, Mitch Laughren, Laura Faria, and Sara Raspa. No flash, no filler. Just clean, seasonal gelato worth lingering over.

Anabelle Berkani wanted to open a creamery that broke the mould, and she named it accordingly. Since launching in Petite-Patrie in 2023, Iconoglace has built a following on flavour and craft alone: every cone, every swirl, every crumble made in-house. The Mile End location, with its double kitchen and kid-friendly setup, gives Berkani room to push further, with Middle Eastern-inspired flavours, full sundae narratives built around pistachio cake and rhubarb compote, and a deep seasonal rotation driven by curiosity and quality. The menu runs four vegan options at any given time, and flavours earn their return rather than being assumed. Expect lineups, but not repetition. This isn't nostalgia ice cream. It's a reinvention led by someone who treats dessert like a cinematic experience: immersive, unexpected, and meant to be remembered.

Ca Lem means "ice cream" in Vietnamese, but in NDG it also signals the arrival of something different. Opened by Stephanie Le in 2016, this compact corner shop set out to bring more than just dessert to the neighbourhood, arriving with a whole spectrum of flavours influenced by Southeast Asian ingredients and Le's own creative instincts. Expect rotating combinations like black sesame, Thai tea, and ube, alongside coconut-based vegan options and a weekly soft serve twist that rarely repeats. Everything is made on-site in small batches, with serious attention to texture and balance. The vibe matches the scoops: bright, playful, full of charm without trying too hard. A patch of fake grass out front and a wall covered in customer notes speaks to its standing as a true community fixture. Now with locations across the city, Ca Lem started local and never lost that homegrown curiosity.

SWIRL does a lot with a little. The takeout window on the corner of Rachel and Laval runs a deliberately minimal setup: a sorbet, a soft serve, and the namesake swirl of the two. But what lands in the cup hits harder than the format suggests. Everything here is vegan and coconut milk-based, with no shortcuts on flavour or texture. Founders Charles Deluvio and William Valle, previously behind Épicerie Hào, brought in cook Alexis Diestro (ex-Au Pied de Cochon) to rethink what plant-based ice cream can be. The gravitational ice cream machine they use produces a dense, almost buttery mouthfeel without a drop of dairy. Flavours change weekly and lean seasonal, with the occasional house-made cookie rounding things out. Hand-painted signage, a mural by artist Catherine Potvin, and a stripped-down design make the whole operation feel like a design-forward love letter to old-school ice cream culture.

Unicone treats soft serve like a passport. Each week, sisters Yasmine and Sara Atouk roll out a new flavour inspired by desserts from across the globe: tiramisu, kulfi, ube, baklava. This family-run Plateau spot keeps the format simple but playful, with a rotating "Nomad" cone, a few mainstays like vanilla and chocolate, and both dairy and vegan options made fresh daily. The milk is local, the cones are made with care, and the approach is as much about storytelling as it is about taste. The small storefront on Saint-Denis leans soft pink and plant-life minimalism, with the occasional ice cream cake or stuffed cookie rounding out the menu. For anyone who gets bored eating the same thing twice, Unicone's globe-trotting rotation makes the return trip worthwhile every time.

Anton Dutot, the founder of Tap Tap Cocktail, opened Coquine on Avenue Laurier Est as a natural extension of his background in both mixology and frozen desserts. The concept is equal parts ice cream parlour and cocktail bar, translating classic cocktail recipes into house-made ice creams infused with real spirits: espresso martini with tonka bean, Aperol spritz in sorbet form, tequila-spiked mango-chili. The boozy lineup shares the menu with real fruit slushies, freshly blended milkshakes, soft serve, and kegged iced teas, alcoholic or not. Flavours rotate with the seasons and Dutot's inspiration, and a few preparations get finished tableside. The retro-pop interior and swing-equipped patio set a festive, unhurried tone that makes it easy to lose track of how many rounds you've had. Technically, it's still ice cream.

Ripples has been part of Montreal's ice cream scene since 1984, when Richard Bernett, armed with a refrigeration mechanics diploma and zero experience in frozen desserts, decided to figure it out anyway. The early years were full of long hours and trial and error, but the persistence paid off. Ripples became known for its rich, house-made ice creams, from classic French vanilla to flavours like kulfi and green tea, long before either became mainstream. After 35 years on Boulevard St-Laurent, Bernett opened a second location at St-Viateur and Jeanne-Mance in 2019, larger than the original and home to soft serve, dip cones, and the "yorbet," a swirl of sorbet and frozen yogurt. Now with his son by his side, Bernett keeps experimenting, balancing nostalgia with a restless eye toward what's next.

Les Givrés was founded by Alexandre Deslauriers and Martin Maheux-Picard, both former Bilboquet artisans who set out to do things their own way. Starting in Vieux-Rosemont before expanding to Villeray and Hochelaga, the mission has stayed simple: artisanal ice cream from scratch, built on natural local ingredients with no artificial additives in sight. The seasonal menu draws directly from Quebec's harvests, think maple in spring, strawberry-rhubarb through summer, apple pie come fall, with room for more inventive turns like a "Republic of Bananas" or a corn-based Épluchette de blé d'Inde ice cream that reads more like a local joke than a dessert. An oat-milk option runs year-round for those skipping dairy. For two artisans who left a good thing to build something better, it shows.

Matcha Zanmai brings a focused slice of Japanese tea culture to the corner of Mackay and Sainte-Catherine, built almost entirely around one ingredient. The name translates loosely to "matcha indulgence," and it earns that billing, especially through the soft serve, which has quietly developed a reputation as some of the best in the city. The 18-seat space feels closer to a Japanese kissaten than a typical café, with a counter full of confections by pastry chef Yukiko Sekiya, who trained in Tokyo and previously ran Yuki Bakery in Montréal. Classic matcha cones and parfaits topped with azuki, jelly, and shiratama share the menu with lattes, hojicha sodas, mille crêpe cakes, lemon tarts, and handmade mochi, all executed with a restraint and technique that doesn't need to announce itself. Open since 2019, it's built its following one cone at a time.

Gema Pizzeria arrived in Little Italy as the casual sibling to Impasto, but it didn't stay in anyone's shadow for long. Founded by Stefano Faita and Michele Forgione, it's become a destination in its own right, with a menu of classic and creative pies anchored by the 1889, which layers fior di latte, San Marzano tomatoes, and basil into something quietly perfect. Most ingredients are sourced locally, the kitchen cures its own meats in-house, and the decor by Zébulon Perron hits that sweet spot between rustic and refined. What earns Gema a spot on this list, though, is the takeout window: a frozen custard counter that's become its own reason to show up on a hot summer night in the neighbourhood. The pizza is excellent. The custard might be the move.

For nearly a decade, Quai des Glaces has been serving house-made ice cream along the Lachine Canal, first under founders Mario and Sophie, now with Martin and Pascale carrying the operation forward. The ownership has changed; the small-batch approach hasn't. This family-run creamery makes everything in-house, from oat- and almond-based vegan scoops to rich gelatos, fruit-packed sorbets, and velvety soft serve available with a library of Belgian chocolate dips. Rotating sundaes layered with homemade brownies and seasonal cakes round out the menu. The weekly fruit-forward vegan soft serve draws its own loyal following, particularly when paired with a classic vanilla twist. Whether you're stopping in post-bike ride or making a dedicated trip, the focus on quality and short supply chains has kept this spot a west-end favourite for ten summers running.

Open since 1983, Le Bilboquet has grown from a single counter on Bernard to a citywide name stocked in gourmet grocers and scooped across multiple locations. But the original Outremont shop still draws lines, and for good reason. Everything is made without shortcuts: real Quebec cream, organic fruit purées, no artificial additives. That commitment has held through decades of ownership changes, from founders Carole Lavallée and Yves Lebuis to a loyal customer-turned-owner to the current team, who've expanded the offerings while keeping the core intact. Flavours rotate with the seasons, strawberry basil in July, pumpkin in October, but the mission never shifts. While other creameries chase trends, Le Bilboquet keeps it simple: high-quality scoops, made with care, in a spot that still feels woven into the neighbourhood's fabric after more than 40 years.

Since 1989, this little yellow storefront on Saint-Denis has quietly built a legacy on quality, consistency, and an almost stubborn commitment to real ingredients. For over three decades, founder Guy Morad ran the shop himself, churning out small-batch ice creams and sorbets without artificial flavourings or shortcuts. Now the reins have passed to longtime staff, who continue making everything in-house using Quebec milk, organic cane sugar, and egg yolks for that custard-style richness. Classics like vanilla and Dutch chocolate share the lineup with floral and fruit-driven options, lavender, hibiscus, passionfruit, plus almond milk-based vegan flavours that hold their own. Nothing here is flashy, and that's precisely the point. Meu Meu has stayed relevant not by chasing trends but by refining its own formula: quiet excellence, one scoop at a time.

Wild Willy's has been holding it down in Pointe-Claire Village for years, serving big scoops and even bigger personality. This West Island favourite takes a no-shortcuts approach: over 40 rotating flavours of hard ice cream made in-house, plus soft serve, slushies, frozen yogurt blended with fresh fruit, and the Ziggamazoo, half soft, half hard, all indulgence. Dairy-free, vegan, and gluten-free options are in the mix, with even iced tofu on offer for the curious. The vibe is pure summer: casual, dog-welcoming, and reliably swarming with locals post-lake or post-dinner. A new Valois Village location is on the way, doubling down on the homemade model without losing what makes the original work. They also run an ice cream truck and make custom cakes for those occasions where a cone simply won't cut it. Out here, Wild Willy's is basically tradition.

Blueboy leans into nostalgia without getting stuck in it. This Plateau shop channels a '50s diner aesthetic through chrome accents, pastel colours, and jukebox energy, but the menu feels fully contemporary. It's a family-run operation making its own frozen yogurt, ice cream, and sorbet on-site, with flavours changing weekly and leaning into the unexpected: pomegranate-rose, Tahitian vanilla with caramel and Oreos, mochaccino churro sundae. The frozen yogurt setup is weigh-and-pay, pick your base, pile on toppings, settle up by the gram. The real showstoppers, though, are the over-the-top creations served in pineapples or carved-out watermelons, often announced spontaneously on social media. Fried churro cones, fruit-packed sundaes, and seasonal surprises make Blueboy more than a summer pit stop. If you're after something a little extra, this is the spot that gets it.

Bouza brings a different kind of scoop to Montreal: dense, elastic, and rooted in Middle Eastern tradition. Opened in 2019 by two brothers chasing the flavours of their childhood, the shop builds its product from scratch using sahlab and mastic, giving it a signature chew that sets it apart from your standard soft serve. Classic flavours like achta with pistachio, rose water, and mango sit alongside more playful options like cotton candy, Oreo, and banana chocolate chip, all handmade with natural ingredients. The texture is rich, the flavours run deep, and the presentation goes well beyond cones: pancake bites, Nutella-stacked fruit bowls, and a seasonal Hot Bouza round things out. Grab-and-go pints and curated six-scoop boxes make it easy to take the experience home. Bouza is a reminder that ice cream doesn't have to follow the same formula to hit just right.

Hoche Glacé takes "house-made" seriously. Every swirl, scoop, and frozen slab cake is crafted on-site in its Hochelaga workshop, with a menu covering classic dairy, bold vegan soft serve, fruit-packed sorbets, and gluten-free options that don't feel like compromises. Flavours lean comfort-heavy: cookie dough, raspberry-Oreo, apple crumble, layered into cones, cakes, and sundaes built for the neighbourhood. A solid coffee program gives those who want it a reason to linger. The view of the Olympic Stadium comes with the territory, and an active social media presence keeps regulars up to speed on new releases and returning favourites. Whether you're vegan by choice or just chasing something cold on a hot afternoon, Hoche Glacé is a local staple with serious range and plenty of reasons to come back.

Virevent may be low-key, but it's earned its place as a fixture on Promenade Fleury. For nearly a decade, this family-run creamery in Ahuntsic has been quietly turning out some of the city's most lovingly made frozen treats, without hype or gimmicks. Everything is crafted in-house using natural ingredients, from silky soft serve to inventive hard ice cream and sorbet flavours: pistachio that actually tastes like pistachio, mango with real fruit bite, lime-basil that resets your whole palate. The staff behind the counter feel like part of the neighbourhood, and there's a clear sense that regulars are part of the family. Whether you're going for a dark chocolate-coated cone or chasing new pairings like Vietnamese coffee and mango, Virevent hits that sweet spot between craft and comfort. It never tries too hard, and it never needs to.

The team behind Pâtisserie Mélilot didn't have room to grow, so they built a new space next door and turned it into a creamery. Atelier Mélilot, in Outremont, runs on the same ethos as the bakery: simple ingredients, careful technique, and a genuine love of sharing good food. Pastry chef Aurélien and co-owner Clémence offer a rotating selection of soft serve, often flavoured with their signature mélilot or inspired by their famous kouign-amann, with a focus on seasonality that extends into holiday bûches glacées. Designed in collaboration with Sarah Pelletier, the space is built for families, with a playful kids' corner and a welcoming openness that keeps it from feeling precious. Nothing here is overly curated. It's a creamery that feels like an extension of the bakery next door: warm, considered, and worth the detour.

Crèmes Boboule has been a summer constant in Verdun since 1979, long before the neighbourhood was on anyone's radar. Known for classic soft serve and unfussy charm, it pulls in loyalists for everything from swirl cones to hard scoops and frozen yogurt blended with real fruit. Vegan options aren't an afterthought here, with caramel-vanilla swirl cones that hold up against any dairy version. Sundaes stacked with fudge, biscuits, and caramel share the menu with simpler options for those just looking to beat the heat. There's always a line, but the staff moves it fast, and regulars show up nightly like it's a standing appointment. No frills, no hype, no attempt to be anything other than exactly what it is. Verdun wouldn't be the same without it.

Alice & Theo brings fine-dining technique to the ice cream counter: chef Oleg Reznikov cooked at Toqué! and Hôtel Le St-James before this Verdun pastry shop, run by two families and named after their youngest kids, became his canvas. The flavours read like a dessert menu, spiced rum, tarte tatin, a vegan rose sorbet with raspberry and lychee, and the cream puffs alone justify the trip. Locations in Saint-Hubert and downtown have followed, but Wellington Street is the original.