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.