Best of the City 2010: four ways that humble ice cream is made magnificent
936 Queen St. W., 416-534-5244
Diners at the chic communal table struggle bravely to retain an air of ironic detachment in the face of three scoops of rich, smooth house-made ice cream—chocolate, vanilla and strawberry—sprinkled with berries and toasted nuts and perched atop halved bananas and a chewy brownie. $12.
Cream Soda Float
107 King St. E., 416-603-8009
As pink and frothy as a sweet 16 party, the concoction’s deep blush comes from Crush cream soda and a spurt of grenadine. The float arrives in a beer mug, the soft‑serve ice cream mingling with the soda to create something not quite liquid, not quite solid, and all delicious. $9.
Sicilian-Style Ice Cream Brioche
1560 Yonge St., 416-979-9916
A fancy take on an ice cream sandwich, Xococava’s sweet, flaky brioche envelops one of a dozen house-made flavours. Our picks: Ontario strawberry, Madagascar chocolate and a phenomenally intense pistachio. Available Saturday and Sunday. $5.75.
Hot Fudge Sundae for Two
Trevor Kitchen and Bar
38 Wellington St. E., 416-941-9410
A lusty brownie lurks beneath a pile of peanut brittle, caramel-drizzled scoops of house-made vanilla ice cream, hot fudge and a pillow of sweet, vanilla-flecked whipped cream. Eat fast, before it becomes a soupy mess. $13.