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Cuisine type

  • Glacier,

Dishes

  • Ice Cream,

Atmosphere

  • Casual,

Languages Spoken

  • English,
Location
2224 Queen St E, Toronto, ON M4E 1E9
Useful Information

Opening Hours *Holiday hours

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
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Rates:

  • < $10,

Methods of Payment:

Meet the owner

When Ed Francis, owner of Ed’s Real Scoop ice cream parlours, was stationed in East Asia in 1969, he and his homesick Peace-Corps buddies discovered an A&W stand in Okinawa. His friends devoured their hamburgers, while Ed ordered what he really missed — vanilla ice cream. Even if it was drowning in a glass of root beer, there was no way dairy-deprived Ed was going to pass up a chance to have ice cream.

During the ’50s, when Ed was a kid living in southern Ohio, his father went off to university and his mother found herself at home with five children and little money. “My mother is a great cook and has a sweet tooth. She would make candies, we had taffy pulls…She’d make fudge. We’d watch her and help, but it wasn’t real help, it was to keep the kids busy.” They also made ice cream — real ice cream with rock salt and ice in a wooden bucket with a handle cranked by Ed.

Now Ed lives in the Beaches, and since 2000, he’s been making sure that Torontonians have access to real, top-quality, fresh ice cream through Ed’s Real Scoop. Along with the original Beaches parlour, Ed has opened branches in Leslieville and Roncesvalles.

All of the ice cream is made with real stuff: real Belgian chocolate; real fresh strawberries; real brownies baked in store to make Beach Fudge Brownie ice cream; real bacon to make Maple Bacon Crunch ice cream; and real peanut butter fudge (from Ed’s mother’s real recipe) to make Peanut Butter Fudge Chocolate ice cream. And it’s all made fresh in small batches at each of the three locations.

Ratings & Reviews - Ed's Real Scoop

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    Appears in one Smart List

    Editor’s Pick
    Best Toronto Restaurants for Sangria in Toronto

    Best Toronto Restaurants for Sangria in Toronto

    For those not wanting to indulge in the drink version, Ed’s sangria sorbet hits the spot. He uses real wine, so it still counts.

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