When Kem Coba’s pink awning goes up, it’s a sure sign that summer has hit Mile End. Since 2010, Ngoc Phan and Vincent Beck have been drawing lines down Fairmount Avenue with their small-batch ice cream and sorbets, crafted without preservatives or shortcuts. Phan, a pastry and chocolate chef trained at Montreal’s ITHQ, and Beck, a French pastry chef turned ice cream maker, channel their restless creativity into flavour combinations rarely seen elsewhere—think durian, pandan, coconut-mango, or salted butter caramelized in-house. The shop’s name, meaning “third auntie’s ice cream” in Vietnamese, hints at the intimacy behind the operation: a neighbourhood institution built on personal history, family ties, and obsessive attention to craft. With a second location now open in the east end, Kem Coba’s fanbase only continues to grow—and yes, the wait 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, Meetha, plays with meaning: it’s Hindi for “sweet,” but 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? 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. Dalla Rose isn’t trying to be flashy. It’s just damn good ice cream, made by people who know how to feed a city.

Anabelle Berkani wanted to open a creamery to break the mould. That’s baked into the name Iconoglace, a nod to iconoclasts, and into the shop’s wild-card menu of small-batch soft serve, rotating sundaes, and unexpected combos like kombucha floats and maple-water slush. Since launching in Petite-Patrie in 2023, the shop’s built a following on flavour and craft alone: every cone, every swirl, every crumble is made in-house. The Mile End location, with its double kitchen and kid-friendly setup, lets Berkani push further—Middle Eastern–inspired flavours, full sundae narratives (think pistachio cake and rhubarb compote), and a deep seasonal rotation driven by curiosity and quality. Four vegan options are always in the mix. Expect lineups, but not repetition—unless a flavour’s earned its comeback. 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—it brought a whole spectrum of flavours, often influenced by Southeast Asian ingredients and Le’s own creative instincts. Expect rotating combinations like black sesame, Thai tea, or ube, alongside coconut-based vegan options and a weekly soft serve twist that rarely repeats. It’s not just about novelty—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 only adds to its standing as a true community fixture. Now with locations across the city, Ca Lem started local—but it never lost that homegrown curiosity.

SWIRL does a lot with a little. This takeout window on the corner of Rachel and Laval offers a minimalist setup—just a sorbet, a soft-serve, and the namesake swirl of the two—but what’s in the cup hits harder than you’d expect. 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, teamed up with cook Alexis Diestro (ex–Au Pied de Cochon) to rethink what plant-based ice cream can be. The gravitational ice cream machine they use gives the final product a dense, almost buttery mouthfeel, without any dairy in sight. Flavours change weekly and lean seasonal, and the occasional house-made cookie rounds things out. With its stripped-down design, hand-painted signage, and mural by artist Catherine Potvin, the whole place reads like a design-forward nod to old-school ice cream culture—just updated for the lactose-intolerant generation.

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—think tiramisu, kulfi, ube, or baklava. This family-run Plateau spot keeps the format simple but playful: 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. A background in marketing and environmental studies doesn’t scream ice cream expertise, but the sisters’ love for travel and homemade sweets shows in every swirl. The small storefront on Saint-Denis leans soft pink and plant-life minimalism, with the occasional ice cream cake or stuffed cookie for good measure. For anyone craving something new each visit, Unicone’s globe-trotting menu makes the return trip worthwhile.

Ripples has been a fixture in Montreal’s ice cream scene since 1984, when Richard Bernett—armed with a refrigeration mechanics diploma but no experience in frozen desserts—decided to dive headfirst into the craft. The early years were full of long hours and trial and error, but his persistence paid off. Ripples became known for its rich, house-made ice creams, from classic French vanilla to more adventurous flavours like kulfi and green tea—long before they became mainstream.

After 35 years on Boulevard St-Laurent, Bernett finally gave in to the constant demand for a second location, opening a new shop at St-Viateur and Jeanne-Mance in 2019. Larger than the original, it introduced soft-serve, dip cones, and hybrid creations like the “yorbet,” a swirl of sorbet and frozen yogurt. Today, with his son by his side, Bernett continues to experiment, balancing nostalgia with innovation.

Les Givrés, founded by former Bilboquet artisans Alexandre Deslauriers and Martin Maheux-Picard, began in Vieux-Rosemont and expanded to locations in Villeray and Hochelaga. Their mission is simple: create artisanal ice cream from scratch, with natural, local ingredients and zero artificial additives.

Each season, Les Givrés introduces flavours inspired by Quebec’s harvests—think maple in spring, strawberry-rhubarb in summer, and apple pie in fall. Unique creations like “Republic of Bananas” and corn-based “Épluchette de blé d’Inde” ice cream are just some of the inventive offerings. For those seeking vegan options, an oat-milk-based ice cream is available year-round.

Founded in 2003, Les Chocolats de Chloé operates out of a compact workshop on Avenue Duluth Est, where everything is made on site, in full view. Owner and chocolatier Chloé Gervais-Fredette trained at the ITHQ before honing her craft in restaurants, catering, and pastry kitchens, eventually opening her own shop after an early stint selling chocolates from a borrowed counter at Olive et Gourmando. The focus here is small-batch production using Valrhona chocolate, with a lineup that ranges from classic ganache truffles to more exploratory flavours like Earl Grey, Espelette pepper, basil, or passion fruit. Tablets, brownies, sponge toffee, and house twists on nostalgic sweets round out the offering. It’s a working chocolaterie first, designed around process, freshness, and repetition rather than scale.

Matcha Zanmai brings a slice of Japanese tea culture to the corner of Mackay and Sainte-Catherine, offering a focused menu built around one ingredient: matcha. The name translates loosely to “matcha indulgence,” and it delivers—especially if you’re here for the soft serve, considered by many to be among the best in town. The 18-seat space feels more like 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.

Alongside classic matcha cones and parfaits topped with azuki, jelly, and shiratama, the bar serves lattes, teas, and seasonal drinks like matcha sodas and roasted hojicha. There’s mille crêpe cakes, lemon tarts, and handmade mochi, all crafted with the kind of restraint and technique that doesn’t need to shout. Open since 2019, it’s quietly built a following—one cone, one cup at a time.

Since it opened, Little Italy’s Gema Pizzeria has been a testament to the skill and passion of its founders Stefano Faita and Michele Forgione. Though opened as a casual sibling to their acclaimed spot Impasto, Gema has been a leading spot for pizza in its own right: The menu here offers a range of classic and creative pies, with the 1889—featuring fior di latte, San Marzano tomatoes, and basil—being a particular favorite among regulars. There’s quality in every bite and detail.

The decor, designed by Zébulon Perron, blends simplicity with rustic charm, creating a welcoming space for families and casual diners alike. Most ingredients are sourced locally, and the kitchen cures its own meats in-house. Stop by for both their signature pizzas or a frozen custard from the takeout window—perfect during a hot summer night in the neighbourhood.

Havre-aux-Glaces started with a spreadsheet. When Richard and Robert Lachapelle opened their first stall at Marché Jean-Talon in 2004, they weren’t ice cream pros—they were just two food-obsessed brothers determined to figure it out. Today, Richard runs the operation solo, but the founding principle holds: keep it simple, and let real ingredients speak. Sorbets are built on ripe Quebec fruit and cane sugar, not culinary theatre. Vanilla comes from Papua New Guinea, and the pistachios get roasted in-house. The result is some of the most balanced, honest frozen desserts in the city—no additives, no gimmicks. There are vegan options, coconut-milk bases, and the occasional wildcard (soursop, anyone?), but you’re just as likely to crave the chocolate or lemon sorbet, made to exacting, purist standards. With locations at Jean-Talon, Atwater, and beyond, Havre-aux-Glaces has grown, but never lost its roots: market-first, family-run, and quietly excellent.

For nearly a decade, Quai des Glaces has been serving house-made ice creams along the Lachine Canal, first under founders Mario and Sophie, now with Martin and Pascale at the helm. The ownership may have changed, but 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 with a library of Belgian chocolate dips. You’ll also find a rotating lineup of sundaes layered with pastries like homemade brownies or seasonal cakes. The weekly fruit-forward vegan soft serve draws a loyal following, especially when paired with their classic vanilla twist. Whether you’re stopping in post-bike ride or just here for a sugar fix, the focus is clearly on quality. Every scoop is built on a short supply chain and a long-standing neighbourhood connection—one that’s kept this spot a west-end favourite for ten summers and counting.

Open since 1983, this Outremont institution has grown from a single counter on Bernard to a citywide name stocked in gourmet grocers and scooped across multiple locations. But the original shop still draws lines for a reason. Everything is made without shortcuts: real Quebec cream, organic fruit purées, and no artificial additives. That commitment has stayed constant through decades of ownership changes, from founders Carole Lavallée and Yves Lebuis to a loyal customer-turned-owner and, more recently, the team behind the Bernard Avenue location, who’ve expanded the offerings to include warm-weather snacks and cold-season comforts. Flavours rotate with the seasons—think strawberry basil in July or pumpkin in October—but the mission never wavers. While other creameries chase trends, Le Bilboquet keeps it simple: high-quality scoops, made with care, served in a spot that still feels like part of the neighbourhood’s DNA.

Since 1989, this little yellow storefront on Saint-Denis has quietly built a legacy on quality, consistency, and an almost obsessive 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 been passed to longtime staff, who continue to make everything in-house using Quebec milk, organic cane sugar, and egg yolks for that custard-style richness. You’ll find classics like vanilla and Dutch chocolate alongside floral or fruit-driven options—lavender, hibiscus, passionfruit—plus almond milk–based vegan flavours that hold their own. Nothing here is flashy, and that’s the point. Meu Meu has stayed iconic not by chasing trends, but by refining its own formula: quiet excellence, one scoop at a time. It’s a Plateau mainstay that’s earned its place by doing things the right way.

Wild Willy’s has been holding it down in Pointe-Claire Village for years, serving up big scoops and even bigger personality. This West Island favourite is known for its 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 something called a Ziggamazoo—half soft, half hard, all indulgence. Whether you’re after dairy-free, vegan, or gluten-free options, they’ve got you covered, with even iced tofu on offer. The vibe is pure summer: casual, friendly, dog-welcoming, and often swarming with locals post-lake or post-dinner. And with a new Valois Village location on the way, they’re doubling down on the homemade model without losing what makes the original special. They also run an ice cream truck for parties and custom-make cakes if cones just won’t cut it. If you’re in the West Island and craving something cold, this place is practically tradition.

Blueboy leans into nostalgia without getting stuck in it. This Plateau shop channels a ’50s diner vibe—chrome accents, pastel colours, jukebox energy—but the menu feels fully contemporary. It’s a family-run operation that makes its own frozen yogurt, ice cream, and sorbet on-site, changing flavours weekly and leaning into the unexpected. Think pomegranate-rose, Tahitian vanilla with caramel and Oreos, or a mochaccino churro sundae. The frozen yogurt setup is weigh-and-pay: pick your base, pile on toppings, pay by the gram. But the real showstoppers 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—it’s a choose-your-own-adventure dessert lab. If you’re craving something a little extra (or a lot), this is the spot that understands dessert as performance.

Bo-Bec doesn’t need flash to stay relevant—it’s had a line out the door every summer since 1989. Just steps from Parc Laurier, this Plateau ice cream shop has become a go-to for sun-seekers looking to cool off with something handmade. The setup is old-school in the best way: a counter packed with 24 rotating flavours, a few self-serve options, and soft serve ready to be dipped in chocolate. Classics like chocolate and vanilla sit alongside house originals—maple nougat, rosewater-strawberry, or cookie dough—all made without shortcuts. Vegan options round out the mix. What keeps people coming back, aside from the product, is the unpretentious charm of the place: a small, slightly retro storefront that’s never tried to be anything it’s not. Whether you’re grabbing a cone to eat on the curb or heading straight to the park with a pint, Bo-Bec is as Plateau as it gets.

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, this ice cream 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. Everything’s handmade with natural ingredients, and it shows. The texture is rich, the flavours run deep, and the presentation goes beyond cones: think pancake bites, Nutella-stacked fruit bowls, or their seasonal Hot Bouza. For those looking to take the experience home, grab-and-go pints and curated six-scoop boxes make that easy. Bouza isn’t just dessert—it’s a reminder that ice cream doesn’t have to follow the same formula to hit just right.

Hoche Glacé doesn’t mess around when it says “house-made.” Every swirl, scoop, and frozen slab cake is crafted on-site in its Hochelaga workshop, with a menu that hits all the bases—classic dairy, bold vegan soft serve, fruit-packed sorbets, and gluten-free options that don’t feel like compromises. Flavours lean comfort-heavy: think cookie dough, raspberry-Oreo, or apple crumble layered into cones, cakes, and sundaes. There’s also a legit coffee program for those looking to pair their dessert with a caffeine fix. A view of the Olympic Stadium comes with the territory, and their active social media feed keeps the neighbourhood up to speed on new releases and returning favourites. Whether you’re vegan by choice or just chasing something cold on a hot day, Hoche Glacé is a reminder that dietary restrictions don’t have to kill the vibe. It’s 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 neighbourhood fixture on Promenade Fleury. For nearly a decade, this family-run creamery in Ahuntsic has been quietly serving some of the city’s most lovingly made frozen treats, without the hype or gimmicks. Everything here is crafted in-house using natural ingredients, from silky soft serve to inventive hard ice cream and sorbet flavours—think pistachio that actually tastes like pistachio, mango with real fruit bite, or lime-basil that resets your whole palate. The vibe is as friendly as the staff behind the counter, and there’s a clear sense that regulars are part of the family. Whether you’re dipping into a dark chocolate–coated cone or chasing new flavour pairings like Vietnamese coffee and mango, Virevent hits that sweet spot between craft and comfort. It’s a local gem that never tries too hard, and 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, channels the same ethos as the bakery: simple ingredients, careful technique, and a love of sharing good food. Run by pastry chef Aurélien and co-owner Clémence, the space offers a rotating selection of soft serve, often flavoured with their signature mélilot, paired with dark chocolate or inspired by their famous kouign-amann. There’s a steady focus on seasonality, and the frozen dessert lineup expands during the holidays with things like bûches glacées. Designed in collaboration with Sarah Pelletier, the shop is also built for families, complete with a playful kids’ corner and bold, welcoming design. But nothing here feels overly curated. Atelier Mélilot is less about flash, more about feeling at home—with a cone in hand and a little bit of the bakery’s magic frozen into every bite.

Crèmes Boboule has been a summer constant in Verdun since 1979—long before the neighbourhood was on anyone’s radar. Known for its classic soft serve and unfussy charm, this spot 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: caramel-vanilla swirl cones get rave reviews for texture and taste that hold up against any dairy version. It’s the kind of place where there’s always a line but the staff moves it fast, and where regulars show up nightly for a cone on the walk home. Whether you’re into sundaes stacked with fudge, biscuits, and caramel, or just want something simple to beat the heat, Boboule covers the spectrum without complicating it. No frills, no hype—just decades of doing the basics better than most. Verdun wouldn’t be the same without it.

Le Patio Bar Laitier is a Plateau classic—part neighbourhood hangout, part choose-your-own-adventure dessert lab. With more than 60 flavours spanning soft serve, hard ice cream, frozen yogurt, tofu-based scoops, and sorbets, this spot doesn’t do minimalism. Whether you’re after a massive espresso-dipped vanilla cone, a coconut scoop topped with toasted flakes, or a rich oat-milk chocolate swirl, Le Patio’s got a version—and a size—for everyone. Vegan? Gluten-free? Sugar-free? They’ve got you covered, no compromises. What keeps people coming back, though, isn’t just the variety—it’s the vibe. A sunny terrasse facing Mont-Royal, friendly staff who actually know their product, and a sense of continuity in a neighbourhood that’s always shifting. Open late, and open-hearted, Le Patio is where post-dinner strolls end, summer rituals begin, and where even the dog can get a treat. It’s been around for years, and judging by the lineups, it’s not going anywhere.

Zetti’s doesn’t do subtle. Opened in 2021, this dessert bar in Montréal has quickly built a rep for over-the-top creations that lean more maximalist than minimalist. We’re talking scoops of cherry or strawberry ice cream topped with full slices of cake, brownie-packed milkshakes, and waffle cones loaded like they’re prepping for a photo shoot—because they are. Neon signs, a selfie corner, and generous portions all point to the fact that this place is engineered for indulgence. Behind the counter, the service can be a bit stretched during peak hours, but the staff tends to be upbeat and ready to make your sugar-fuelled vision happen. Bubble waffles, crepes, and ice cream sandwiches round out the lineup. It’s not trying to be a classic creamery—it’s a high-octane dessert stop for anyone chasing a sweet high, especially after dark. Just don’t expect to leave without your hands sticky and your phone full of pics.

Tucked just off Place Jacques-Cartier, Mlle Catherine has been quietly serving up some of Old Montreal’s most thoughtful frozen treats since 2016. Everything is made in-house, from the rotating gelato and soft serve flavours to fruit-packed sorbets built on just three ingredients: fruit, water, and sugar. The soft serve always includes a classic vanilla alongside a new weekly option, while their gelatos are made with local Quebec milk and without gluten, eggs, or gelatin—clean, but never boring. You’ll find seasonal specials alongside mainstays, and a counter team that’s clearly proud of what they’re scooping. It’s a refreshing break from the tourist-trap fare that lines the square: no flash, just fresh ingredients, solid technique, and a commitment to accessibility for all diets. Whether you’re walking the waterfront or winding down dinner, Mlle Catherine is a reminder that Old Montreal still has room for something genuine.

Chocomax might not win awards for soft serve architecture, but don’t let the occasional wonky cone fool you—the real reason people swear by this Villeray–Saint-Michel spot is its gelato. Tucked inside a family-run chocolate shop, the ice cream counter is packed with unexpectedly bold flavours: ginger, black sesame, blood orange, rum raisin, achta. Everything is made in-house, using ingredients that range from Quebec dairy to Sicilian pistachios and citrus imported from France. The owners treat service like an extension of hospitality, offering samples, stories, and the kind of care that keeps regulars loyal year after year. You can dip into a scoop or two, then leave with a box of handpicked truffles or a side of kunefe if you’re in full treat-yourself mode. Forget the first impression—Chocomax is a quiet powerhouse for flavour lovers who know the best ice cream isn’t always in the trendiest postal code.

Part café, part feline shrine, Chat-Colaté is a small but distinct spot in Old Montreal where the desserts are sweet and the decor leans hard into catcore. Founded with a mission tied to cat adoption and rescue, the shop donates regularly to the SPCA and lets that spirit infuse everything from the menu to the merch. Expect crepes stacked with fruit and Nutella, vanilla ice cream served in cute ceramic dishes, and drinks like hazelnut hot chocolate or matcha lattes presented with a side of whimsy. Prices can skew high, and seating is limited, but the space is warm, the service is thoughtful, and the details—from vintage mugs to tiny cat trinkets—earn it repeat visits. Not just a gimmick, the café has more than 15 years of dessert cred behind it and plenty of regulars who come less for the novelty, more for the comfort.