On Third Thought

This is honestly my favourite place on Earth. I have searched far and wide through the city of Toronto, and this is the only place I can safely eat ice cream as a Celiac. Everything is both gluten and dairy free, but you wouldn’t know it by the taste. They have very unique flavours like apple pie, maple vanilla, and pina colada, which rotate every week, and they change with the season. I have tried their fall flavours, which were amazing, and I can’t wait to try their holiday flavours in December. I am told they close between January-April, which makes sense because their seating is mostly outdoors.

Good ice cream. All dairy free. We just got a scoop to go. The staff were very nice, gave us a bunch of samples. I got a single scoop with two flavors. The portion size was perfect (I don't like huge amounts of ice cream). Also looks like a nice spot to sit on the patio and have wine and a scoop.

Atmosphere is small but cute and clean. Service is friendly and knowledgeable. Food is excellent. This are truly artisanal frozen treats. Good assortment of flavours and all are legit excellent.

Tried the lemon sorbet and raspberry vanilla ice cream — both were disgusting. They tasted overwhelmingly of RAW cornstarch, with a chalky texture that completely ruined any flavor. As they melted, they separated into watery puddles and weird, grainy clumps — a clear sign the cornstarch wasn’t properly cooked. Consuming raw cornstarch isn’t just unpleasant — it can pose health concerns like digestive issues or even bacterial contamination if not handled correctly… For a $6 scoop, this level of amateurish execution is unacceptable. If you’re going to charge premium prices, at least get the basics of ice cream-making right. We won’t be back. Edit (response): As a chef with a strong background in pastry and frozen desserts, I just wanted to share some insight. A well-made rice milk gelato should still maintain a smooth, cohesive texture when it melts — separation or a gritty consistency usually points to an issue with emulsification or overall formulation. Even without dairy, it's possible to achieve a creamy and stable gelato using the right techniques. I trust your response that there was no starch in your ice cream but it doesn’t change the fact that it tastes super chalky and unpleasant(especially the lemon sorbet). Just offering this as constructive feedback from someone in the industry, and someone who loves food and hates giving bad reviews to restaurants

Such a cute spot to go with your friends! Nice patio, good music, good portion sizes for the gelato and wine tasting :) Loved their fall themed cocktails! The girl running the bar was super lovely and sweet! 💕 Would recommend

Absolutely loved our time here! So impressed with the vegan options! Even my bf loved each flavour! Highly recommend!

We hired On Third Thought for our corporate event and it was a huge hit! One of the highlights for both our clients and our team. Jade, Joey, and Lauren were so responsive and accommodating, offering tons of flavour options (including dietary-friendly ones). Couldn’t have asked for better service, we’ll definitely be working with them again for future events! Thank you again 🍨

I came here last night with two friends and got the mint chip gelato. The scoops were huge—one scoop honestly felt like a double! The staff were super friendly, asking about our night and creating a really welcoming vibe. It was refreshing, especially since service can often feel cold these days. I also didn’t realize they serve drinks here, so it’s a great spot whether you’re coming for ice cream or a drink. There’s plenty of cute patio seating outside, and even in the evening it was lively with great music playing. Overall, I’d definitely recommend this place. My only small note is that most of the flavors leaned fruity, with only a few richer options like chocolate, mint chip, and Rocky Mountain. I’d love to see more decadent flavors added to the lineup—but everything we tried was great!