Three of the city’s coolest unorthodox ice cream parlours
147 Dundas St. W., 647-351-7899, tsujiri-global.com
The matcha-heavy menu at this Japanese chain is the latest thing to line up for at Bay and Dundas (take that, Uncle Tetsu). The 155-year-old company adds matcha powder to all of its frozen desserts. Best bets are the Tsujiri sundae—layers of toasted brown rice, matcha soft serve, red bean paste and shiratamako (chewy rice balls)—and the houjicha milk float, topped with a swirly iceberg of soft serve.
394 Queen St. W., 416-516-0637; 13 Baldwin St., 416-792-8858, kekou.ca
The tiny seasonal gelato parlour on Baldwin was so popular that it recently spawned a bigger, year-round location at Queen and Spadina. The flavours here are made with Asian fruits (soursop, durian), teas (roasted oolong) and treats (Vietnamese coffee). There’s no wrong choice, but we highly recommend the boozy rum and condensed milk, or the spicy salted pineapple.
Death in Venice
536 Queen St. W., 416-301-2859, deathinvenice.ca
Operating out of Turkish bakery Constantinople, chef Kaya Ogruce makes inventive gelato flavours using seasonal products from local farmers and suppliers. The selection changes regularly: refreshing summer-only options include grilled peach and basil, and melon and prosciutto. If it’s available, the Mexican chocolate mole (pictured above), made with eight different peppers and sunflower seeds, is a scoop of smoky, spicy, nutty deliciousness.