Toronto's OG ice cream legend — Greg's has been making small-batch, old-school ice cream since 1981. The roasted marshmallow flavour is a genuine Toronto institution (people drive across the city for it), and the selection rotates through 30+ flavours made with real cream and natural ingredients. No gimmicks, no trends — just exceptionally good ice cream the way it was meant to be.
Neighbourhood: The Annex · Address: 750 Spadina Ave, Toronto, ON · Hours: Mon–Thu 12–10pm | Fri–Sat 12–11pm | Sun 12–10pm · Phone: (416) 944-1883
Why Visit
Greg's is Toronto's original artisan ice cream shop — making small-batch, custard-based ice cream with real ingredients since 1981, long before the artisanal trend existed. The roasted marshmallow flavour is a genuine Toronto food icon.
What Makes It Unique
In an era of constantly rotating ice cream trends and Instagram-driven flavour concepts, Greg's has never changed its approach: real cream, real sugar, real ingredients, small batches, and flavours that taste like what they claim to be. The roasted marshmallow alone has achieved cult status that no trend-driven competitor has matched.
Greg's Ice Cream is one of Toronto's genuine culinary institutions — an ice cream shop that has been making small-batch, old-fashioned ice cream since 1981, long before the artisanal ice cream trend made small batches and natural ingredients a marketing proposition. Greg's never needed to advertise its authenticity because it was doing it before the word "artisanal" existed in the food lexicon. The result is ice cream that tastes like ice cream is supposed to taste: rich, creamy, properly flavoured, and made with ingredients you can name.
The roasted marshmallow flavour is Greg's signature and a genuine Toronto food icon. People drive across the city for it, regulars order it by the pint to take home, and the flavour has achieved the kind of cult status that most food businesses can only dream of. The roasted marshmallow ice cream is made by toasting marshmallows until they develop the caramelized, slightly smoky exterior that defines roasted marshmallow flavour, then blending them into a vanilla ice cream base. The result is sweet but not cloying, with the toasted notes providing depth and complexity that plain vanilla cannot match. The texture is smooth and dense — proper ice cream texture, not the aerated, icy product that dominates commercial brands.
The technical approach at Greg's is old-school in the best sense. The ice cream is made in small batches using a traditional custard base (egg yolks, cream, milk, sugar, cooked to the correct temperature to thicken and pasteurize without scrambling). The custard base is what gives premium ice cream its richness and smooth texture — the egg yolks emulsify the mixture and prevent ice crystal formation, while the cooking process develops the dairy flavours. Greg's uses real cream (not milk powder or fillers) and real sugar (not corn syrup), and the difference is immediately apparent in the flavour and texture.
The flavour programme at Greg's includes 30+ rotating flavours, with a core selection that is always available and seasonal additions that appear for limited runs. The green tea flavour is made with genuine matcha powder imported from Japan — not green food colouring or artificial flavour — and has the correct grassy, slightly bitter notes that distinguish real matcha from its imitators. The chocolate is made with high-quality cocoa powder and real chocolate, producing a deep, complex chocolate flavour rather than the one-dimensional sweetness of most chocolate ice creams. The vanilla is made with real vanilla extract and vanilla bean specks, providing the floral, aromatic notes that artificial vanilla cannot replicate.
Seasonal flavours are where Greg's demonstrates its range and its commitment to real ingredients. Summer peach uses Ontario peaches at peak ripeness, cooked down to concentrate their flavour before being incorporated into the ice cream base. The result tastes like peach — not peach candy, not peach yoghurt, but actual peach. Autumn pumpkin uses real pumpkin puree with cinnamon, nutmeg, and ginger in proportions that complement the pumpkin rather than overwhelming it. Winter eggnog is made with real egg yolks, cream, nutmeg, and a touch of rum extract, capturing the rich, festive character of traditional eggnog in frozen form.
The scooping at Greg's is generous — a single scoop is substantial, and a double is enough to share. The ice cream is served at the correct temperature: cold enough to hold its shape but not so frozen that the flavours are muted. This temperature control is part of the old-school approach — commercial ice cream is often served at colder temperatures to mask quality deficiencies, while premium ice cream is served slightly warmer to allow the flavours to express themselves fully.
The Annex location is the original and remains the flagship. It's a small, unpretentious shop with a few tables and a counter — the kind of ice cream shop that existed in every North American neighbourhood before the era of experiential dining and Instagram design. The walls are covered with decades of memorabilia, the staff are friendly and efficient, and the atmosphere is timeless rather than trendy.
The cash-only policy is a quirk that reflects Greg's old-school approach. In an era of contactless payments and digital wallets, Greg's requires cash — not as a statement, but as a continuation of the same unpretentious approach that has defined the shop for four decades. Regulars know to bring cash, and the shop has an ATM nearby for those who forget.
Pricing is refreshingly accessible. A single scoop runs $4-5, a double is $6-7, and pints are available for takeout at $10-12. For the quality of the ingredients, the richness of the custard base, and the generosity of the scoops, this is among the best value in Toronto's dessert scene.
For visitors, Greg's is a taste of Toronto's culinary history — not a recreated vintage experience, but the genuine article that has been doing the same thing, the same way, for over forty years. The roasted marshmallow alone is worth the trip, but the full range of flavours rewards repeat visits and genuine exploration.
Frequently Asked Questions
What is Greg's Ice Cream famous for?
Greg's Ice Cream is famous for its roasted marshmallow flavour — a Toronto institution since 1981. The flavour is made by toasting marshmallows until caramelized, then blending them into a vanilla custard base. The result is sweet but complex, with toasted notes providing depth. People drive across Toronto for this flavour, and regulars order it by the pint.
Is Greg's Ice Cream cash-only?
Yes — Greg's operates on a cash-only basis, reflecting its old-school approach that has remained unchanged since 1981. An ATM is available nearby for those who forget to bring cash. Regulars know to come prepared.
What flavours does Greg's Ice Cream offer?
Greg's offers 30+ rotating flavours with a core selection always available: roasted marshmallow, green tea (made with genuine Japanese matcha), chocolate (made with high-quality cocoa and real chocolate), and vanilla (made with real vanilla extract and bean specks). Seasonal flavours include Ontario peach in summer, pumpkin in autumn, and eggnog in winter, all made with real ingredients.
How much does ice cream cost at Greg's?
A single scoop runs $4-5, a double is $6-7, and takeout pints are $10-12. The scoops are generous, and the quality of the custard base and real ingredients makes this among the best value in Toronto's dessert scene.