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GuideUpdated July 15, 2026

8 Best Dessert Restaurants in Toronto

The 8 best dessert restaurants in Toronto, sorted by rating and curated by TastyPals editors.

The best dessert restaurants in Toronto are Kream, Mizzica Gelateria & Cafe, Ice Creamonology, and more. Start with Kream if you want the strongest overall first pick.

By Marcus Chen•8 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
KreamMizzica Gelateria & CafeIce Creamonology
8 Best Dessert Restaurants in Toronto
Google

Top picks at a glance

#1KreamDessert • Downtown • $#2Mizzica Gelateria & CafeDessert • Downtown • $#3Ice CreamonologyDessert • Toronto • $

Who this guide is for

This guide covers the highest-rated dessert restaurants in Toronto. The picks are sorted by Google rating and review volume to give you a reliable shortlist. Picks span Downtown and Toronto.

Quick picks

Kream
Dessert • Downtown
What Kream is doing on Yonge Street is worth saying plainly: this Korean dessert cafe has built a concept around the fill rather than the shell, and that distinction matters.
Mizzica Gelateria & Cafe
Dessert • Downtown
Mizzica isn't a gelato shop that also does Italian stuff — it's a love letter from two immigrants who moved to Canada in 2009 and decided Toronto needed gelato made the way they remembered it.
Ice Creamonology
Dessert • Toronto
Most ice cream shops are vibes with a freezer and not much else.
Browse all Toronto restaurantsBack to Toronto hub
Editorial details
Author: Marcus Chen
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. KreamView →
  2. 2. Mizzica Gelateria & CafeView →
  3. 3. Ice CreamonologyView →
  4. 4. Bang Bang Ice Cream & BakeryView →
  5. 5. Aux Merveilleux de FredView →
  6. 6. Dutch DreamsView →
  7. 7. Eva's Original ChimneysView →
  8. 8. D Spot Dessert Cafe TorontoView →

How the restaurants compare

Editorial restaurant image stand-in for Kream
Google
Kream
Downtown • Dessert
9.9/10
TastyPals Score
Price
$
Best for
coffee
Mood
Downtown
Editorial restaurant image stand-in for Mizzica Gelateria & Cafe
Google
Mizzica Gelateria & Cafe
Downtown • Dessert
9.9/10
TastyPals Score
Price
$
Best for
coffee
Mood
Downtown
Editorial restaurant image stand-in for Ice Creamonology
Google
Ice Creamonology
Toronto • Dessert
9.9/10
TastyPals Score
Price
$
Best for
ice cream
Mood
Casual
Editorial restaurant image stand-in for Bang Bang Ice Cream & Bakery
Google
Bang Bang Ice Cream & Bakery
Downtown • Dessert
9.9/10
TastyPals Score
Price
$
Best for
coffee
Mood
Downtown

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

8 ranked picks

Kream — What Kream is doing on Yonge Street is worth saying plainly: this Korean dessert cafe has built a concept around the fill rather than the shell, and that distinction matters. While a lot of Toronto spots leaned on flaky lamination as the whole trick, Kream centers its menu on the Kream Bomb — a square croissant piped with fresh cream in rotating flavour profiles. The room is small and unapologetically grab-and-go, which from everything I've read is exactly the right call for this block. The clientele reportedly skews toward Wellesley subway commuters, students, and anyone who looked at the pastry case and abandoned whatever plan they had. The price point stays genuinely low, which means ordering more than one thing carries no real consequence. The Tiramisu Kream Bomb and Creme Brulee Kream Bomb are the variations diners consistently point to first — the tiramisu reportedly carries enough bitter coffee depth to keep things from going cloying, while the creme brulee is known for a faint caramelized note that tracks the flavour it's named after. The Basque Cheesecake is the other serious item on the board: by all accounts it moves fast enough to arrive fresh, with the properly burnt top and custardy interior that define the style when it's done right. The Earl Grey Latte gets consistent mentions as the right pairing if you're not treating this as a pure grab-and-run. Practical reality: the Basque Cheesecake is widely reported to sell out first, and the post-school rush hits around 3:30pm, so earlier is better if the cheesecake is the reason you came. The space isn't designed for a long sit, so plan accordingly. Get the Tiramisu Kream Bomb, the cheesecake, add the Earl Grey Latte, and don't expect a table to hold your afternoon. View restaurant →
Mizzica Gelateria & Cafe — Mizzica isn't a gelato shop that also does Italian stuff — it's a love letter from two immigrants who moved to Canada in 2009 and decided Toronto needed gelato made the way they remembered it. Paolo Di Lallo (Abruzzo) and Denise Pisani (Sicily) reportedly built the place around obsession rather than ambition: Di Lallo is said to be up until one or two in the morning reworking recipes and spinning new batches most nights. That's not a marketing story — or at least, it doesn't read like one. The whole operation is built around specificity and craft, which is rarer on Queen West than it should be. The international credibility backs it up: Di Lallo and Pisani reportedly brought a saffron-and-Bronte-pistachio gelato to an artisan ice cream festival in Italy and placed third. That's a meaningful benchmark. The Sicilian Pistachio Gelato is what Mizzica is known for, and by most accounts it's the one to hold every other pistachio gelato up against. The pistachios are sourced from Sicily's mineral-rich soils, and diners consistently describe the flavor as earthy, faintly savory, and rich without tipping into sweetness — the kind of thing that makes you reconsider what you'd accepted as the standard before. The Tiramisu Gelato reportedly compresses the full architecture of the dessert — mascarpone, ladyfinger, coffee, cocoa — into a scoop with enough restraint that it reads as gelato first. The Cannoli, hand-piped to order, matter precisely because of that detail: a cannoli that's been sitting is a different, sadder object entirely. Fillings run pistachio, custard, or Nutella. The space is tight and blue-and-white Mediterranean in its bones, with outdoor seating when Queen West cooperates. Go on a weekday afternoon when the line is manageable — it moves fast, but the outdoor seats go quickly on warm evenings. Order the Sicilian Pistachio first, add a cannoli, and make sure you're there before the crowds are. View restaurant →
Ice Creamonology — Most ice cream shops are vibes with a freezer and not much else. Ice Creamonology, parked at Toronto's Harbourfront with the lake sitting behind it, operates on a different logic entirely. The project of Onur Yilmaz — a chef who put in a decade across hotel kitchens and fine-dining rooms before turning his attention to frozen desserts — this is a place built around the idea that rigor applied to something "casual" can produce something genuinely extraordinary. Every waffle cone is reportedly made by hand, there's no food colouring anywhere on the menu, and the vanilla sourcing runs Madagascar rather than some flavour house churning out commodity extract. The rotating daily menu is the detail that separates this from a novelty shop: it demands real production discipline and keeps the lineup from going stale in every sense. The chocolate brownie ice cream is built around Callebaut cocoa — proper African cacao with genuine bittersweet backbone — folded with fudge brownie chunks that diners consistently describe as having real weight rather than decorative afterthought. The pistachio ice cream is the one that keeps locals coming back: clean, nutty, and reportedly free of the cloying sweetness that ruins most versions. Turkish coffee and banana pudding round out a menu that reads like someone thought about flavour architecture rather than social media aesthetics. The blueberry cheesecake ice cream skews tangy and restrained, with white chocolate playing a structural role rather than just piling on sugar. Practical notes: the harbour-facing outdoor seating is worth prioritising when the weather cooperates, and the rotating menu means you should check what's available before making the trip — the good flavours cycle without warning. If the pistachio ice cream is on the board, that's the starting point. View restaurant →

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Bang Bang Ice Cream & Bakery — Bang Bang Ice Cream Bakery on Ossington has been running one of the more focused dessert programs in Toronto since 2014, and the whole operation is built around a deliberate refusal to spread itself thin. The space is famously minimal — barely room for a handful of people standing, no seating, strictly takeaway — which reads less like a constraint and more like a statement of intent. The point is the ice cream, and everything else is just logistics. The flavor lineup is where Bang Bang has built its reputation. The Totaro — ube and coconut — is consistently cited as a standout: the combination reportedly lands somewhere between floral and tropical without leaning too hard into novelty, the kind of flavor that diners describe as actually considered rather than just visually striking. The London Fog, built on Earl Grey, is known for its bergamot backbone keeping the sweetness in check. Then there's the matcha genmaicha tiramisu, the flavor that tends to generate the most conversation — green tea and toasted brown rice tea layered with coffee into a chiffon cake base, effectively a dessert folded inside a dessert. It's a technically ambitious combination that the shop's following seems to regard as the one to order when it's in rotation. The vessel matters too: Bang Bang's Hong Kong egg waffles are made in-house, and diners consistently choose them over a standard cone — the pocket structure is purpose-built for holding a scoop in a way that makes everything else feel like a compromise. Practical note: the menu rotates, so a flavor that's circulating online over the weekend may not be there by Sunday afternoon. Go on a weekday when you can, check their social channels before you leave the house, and if the matcha genmaicha tiramisu is up, that's your anchor order. View restaurant →

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