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Ice Cream!

It's finally getting warmer out, which only means it's time for ice cream! Let the tours begin...

Havre-aux-Glaces, Bilboquet, Ripples, Meu-Meu

Ben & Jerry's, Dairy Queen, Baskin Robbins, TCBY

Did I miss any?

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  1. I always love the Cafe Raphael at Au Festin du Babette on St. Denis. Vanilla ice cream blended with an expresso. So creamy and yummy! One of my favorite summer treats. They also do a chocolate version.

    4 Replies
    1. re: moh

      We will have to try that soon! By the way, sorry to be nitpicky, but it's de Babette, not du.

      Has anyone tried the ice cream at Suite 88? Is it good?

      What about the ice cream at Itsi-Bitsi?

      1. re: mainsqueeze

        Oops, I always get the spelling wrong, thanks for the correction!

        1. re: mainsqueeze

          The ice cream at Suite 88 is so-so. It always looks better than it tastes. Their milkshakes, however, are another story entirely...especially the mango one - yum...

          1. re: cherylmtl

            Suite 88 uses their ice cream to make their own milkshakes(you saying their ice cream is so-so, while their milkshakes are great). I've always wondered why so many of the better Montreal ice cream shops, don't offer milkshakes on their menu.

      2. I can also suggest Bo-Bec at Laurier E, and Sinis at Duluth E.

        There is a related thread here: http://www.chowhound.com/topics/432833

        16 Replies
        1. re: emerilcantcook

          There has just opened a new Ice Cream shop on the main right across from Schwartz's selling either hand or home made ice cream (I can't remember which). I also can't remember the name. I guess that makes me kind of useless, but I will come back with an update when I pass by tomorrow.

          1. re: MickFlanagen

            Are you talking about Ripples? That place isn't new. In fact, it's been around for a while.

            Le Patio on Mont-Royal near St-Hubert doesn't just sell the usual industrial dreck. They also sell artisanal ice creams like the 6X Chocolate from Ripples.

              1. re: emerilcantcook

                Yup, I walked by and checked today. I didn't remember seeing it there before, but apparently it inst new.

                1. re: MickFlanagen

                  That's ANOTHER place that isn't Ripples very close by that IS new. Same side of the street, just a bit more south... not sure of the name. I think it's a gelaterie though.

                  1. re: afoodyear

                    Yep that is a new place, sorry. Just passed by today, but couldn't get the name because of their awkward signage. Definitely a new gelateria with shiny mounds of gelato.

                    Also, walking by Prince Arthur I saw two more ice cream stores that I hadn't paid attention to before. I am not sure if they are selling house made stuff, but they looked interesting. Just on the opposite corners of Prince Arthur and de Buillon there is Cremerie Bretonne and Gelateria Pagliacci standing. God knows since when. Not tried them yet though, we were on my way to Mazurka and ice cream before cabbage didn't sound that appetizing.

                    1. re: emerilcantcook

                      Pagliacci is just okay. I don't think they make their own stuff, but I'm not sure.

                      Bretonne is just your typical cremerie with soft serve and industrial ice creams.

                      1. re: mainsqueeze

                        Pagliacci does make their own stuff... or at least the employees claim that the owner makes everything from scratch. I think this to be true because the sweetness has been fluctuating a lot lately :\

                        Bretonne has just the standard Nestle/Breyers stuff you'd buy in the supermarket. Kind of disappointing to pay $5 for a double cone there when you could hike up the street to a place like Ripples etc, really.

                      2. re: emerilcantcook

                        I passed by again today... I think it's called "Frootz?" It's really hard to make out :\

                        1. re: afoodyear

                          We just got in from a trip up the street and had a couple of treats from Frootz. It's indeed a gelato-joint, and they make some fine and tasty stuff. The owner was very enthusiastic about his products, and let us taste a whole whack of flavors. I had the Tiramisu and Caramel-Brownie, while ladyriboflavin had the coconut and the praline. The coconut was incredibly coconutty. Since he uses milk, the gelato had a lighter texture than most frozen items you get. And besides all this, it's a very nice change from Ripples and MeuMeu, since you can actually sit down and eat your ice cream inside if you wish, and there's space to order without bumping into others who are looking at the coolers.

                          Aside: Why is it that there are so many ice cream joints that have absolutely no clue how to efficiently lay out their stores? Bilboquet in westmount, MeuMeu, Ripples. Sure, space may be an issue, but geez.

                          1. re: riboflavinjoe

                            went today and found their gelato far too sweet - there is no way it's just fruit. I had the pear and raspberry which tasted like Jolly Ranchers except for the dried real raspberry bit I got and paired that with pistachio that had bits of what seemed like raw cookie dough. I don't know if it was sugar-coated pistachios but I've never had such a vile rendition - there was absolutely nothing nutty about it. Only two bites was all it took to convince me - straight in the trash. I'd rather pay a buck more for quality at Meu-Meu.

                            1. re: swissfoodie

                              Went to Frootz yesterday, & liked their gelato(tried the strawberry & marbled flavours). However I found out, they don't make their gelato(wonder who's their gelato supplier).

                              I have a friend who complains that ice cream at Meu-Meu is too sweet(personally I haven't noticed it).

                              1. re: BLM

                                I'd agree with your friend. I also find Meu-Meu too "buttery" tasting. I don't know how to explain it, especially not before my morning coffee, but every time I eat it, I have a "just licked a stick of sugary butter" taste in my mouth. I'd prefer Ripples every day.

                                1. re: BLM

                                  You asked, and they told you that they don't make their own? How did you find out?

                                  1. re: riboflavinjoe

                                    From talking with them back & forth. Took me awhile to find out, during my visit. I didn't feel it was appropriate for me, to inquire who supplies their gelato.

                2. I just wanted to mention that they have a small selection of Bilboquet ice creams at the Java U on Guy and de Maisonneuve now.

                  1. Don't forget Wild Willy's on Dorval Ave. and on Cartier in Beaconsfield.

                    Arguably the best ice cream in the city.

                    19 Replies
                    1. re: davidpg

                      Never heard of it. What makes it special, arguably better than, say, Havre aux glaces? What are some of their more interesting flavours? Do they use seasonal produce?

                      1. re: carswell

                        It's more old fashioned type of ice cream. Think Ye Olde Ice Cream Shoppe. Creamier, less intense flavours.

                        One of their more interesting flavours is the Guiness ice cream, which tastes like the head on a pint of Guiness. It's okay.

                        It wasn't bad, but we weren't blown away by it. I'd pick Havre, Meu Meu, or Bilboquet over it any day.

                        1. re: mainsqueeze

                          The most interesting part of our trip to Wild Willy's was that it was situated next to a pet grooming shop called Doggie Style.

                          1. re: SnackHappy

                            Ha! I'd forgotten about that. Doggie Style!

                      2. re: davidpg

                        We tried Wild Willy's a few summers ago and I found it underwhelming. It's not bad ice cream, but it's very rich and heavy and the flavours aren't anything special. I'd go there if I lived on the West-Island, but I wouldn't go out of my way for it.

                        1. re: SnackHappy

                          Is it me or has Bilboquet lost it's touch? Last summer I tried the Westmount location about 3-4 times and was disappointed, is there any difference in taste between Westmount vs Outremont? (I would think there isn't).

                          Havre aux Glaces is very good.

                          Ripples, I'm not impressed.

                          Meu Meu & Bo Bec, never tried yet.

                          Wild Willy's, alright but still not at the top.

                          Gelato place on Prince Arthur also "OK" if I'm in the area.

                          DQ, BR, TCBY, I will not waste my money.

                          Hands down, Ben and Jerry's is the tops and puts all the local makers to shame IMO.

                          1. re: ios94

                            I love Ben and Jerry's ice cream, but I wouldn't say it puts Havre au Glaces to shame. It is just a very different style of ice cream. Ben and Jerry makes a very rich creamy ice cream with lots of yummy chunks of stuff in it. Subtle it is not, it is a very American-style product. It can be a little too sweet and rich sometimes. I adore the Cherry Garcia and the New York Super Fudge Chunk, and the Cookies and Cream may be my favorite version of this flavour.

                            Havres au Glace is a lighter, more sophisticated version of ice cream, European in style. The texture is finer and smoother, the flavours are nuanced and complex. The selection of flavours is far more interesting.

                            Ben and Jerry's is like seeing the Grateful Dead at an outdoor rock festival. Havres au Glaces is like listening to opera in Vienna. Both are enjoyable, both have their time and place. Some people like only one or the other. I say bring on both!

                            1. re: moh

                              I heard that B&J are now offering a Cake Batter ice cream. I fell in love with it in Cape Cod a few summers ago and have never found it anywhere since. I have to go scope it out - see if it tastes like the Cape Cod version.

                              1. re: maisonbistro

                                Yes, I tried their cake batter ice cream on free cone day. It's cake batter flavoured ice cream with a swirl of chocolate frosting. I love the cake batter part but there was too much chocolate frosting swirl. Overly sweet and cloying.

                                I like the cake batter ice cream at Cold Stone, without all the sprinkles and whatnot. Just plain.

                                1. re: mainsqueeze

                                  Uh Oh, I had no idea there was a swirl of "icing" - the one I had in the States every summer was just yellow cake batter flavoured ice cream - but you'd swear you're eating real cake batter, with that small yeasty/bakind soda twang - but just a hint of it.

                                  What is Cold Stone?

                                  1. re: maisonbistro

                                    coldstone is a chain of creamery, where they mix ice cream and various topings on a cold marble countertop

                                    www.coldstonecreamery.com

                                    1. re: westaust

                                      They make this thing called Birthday Cake Remix that has cake batter ice cream, rainbow sprinkles, fudge and brownie pieces, served in a chocolate-dipped waffle cone bowl.

                                      1. re: mainsqueeze

                                        Moh, I agree with your comparisons and that they are different products and yes bring them both on. But at the end of the day I want all that chunky stuff in my ice cream, it's rich yes but it tastes real. Like I said, IMO.

                                        1. re: ios94

                                          And it's also quite easy to recreate at home with the B&J cookbook that came out 20 years ago. All the classic flavors. All you need is an ice cream maker and your all set. The other day, I used the banana ice cream to make chunky monkey and it turned out to be quite close to the original. Found it at Borders in NYC but I it's also available at amazon. http://www.amazon.ca/Jerrys-Homemade-...

                              2. re: moh

                                What a great comparison ... you are so bang on!

                                1. re: moh

                                  Seriously, what a great comparison! And what a great way to express your tastebuds with words lol

                                  1. re: Yummylicious

                                    Thanks Yummylicious! I really love ice cream and all its incarnations.

                                    If people haven't yet been, the blood orange sorbet at Havre aux Glace is absolutely stunning this year - but better go soon, it won't be there forever....

                              3. re: SnackHappy

                                that's because it is a suburban neighbourhood ice cream shop visited for families. it cannot be compared to Havre aux Glaces which isnt even that good.

                              4. re: davidpg

                                I live around the corner from Wild Willy's and will never go there. The ice cream always tastes stale. The staff are miserable, and they charge $0.25 extra to put lousy old stale sprinkle on every kid's cone. There is a pretty decent place on St. Charles just north of the 40 called Dolce Vita. Delicious, beautiful homemade Italian ice cream.

                              5. There's also Leo le Glacier on Bernard.

                                5 Replies
                                1. re: jptimbaud

                                  Oh yeah, Léo Le Glacier and Sinis are the same thing, apparently. They have a third location as well, but my quick google search came up with bubkes.

                                  1. re: SnackHappy

                                    Is the third location at 1562 Van Horne under the Sinis name still operating? Sinis on Duluth east is now also called Leo le Glacier.

                                  2. re: jptimbaud

                                    Caffè in Gamba also sells some of Léo's gelati.

                                    1. re: jptimbaud

                                      Bilbouquet is awsome for ice cream

                                      Also the restaurant Bottega on St Zotique makes amazing sorbets ..