Bang Bang sells ice cream, but the bakery is what does the heavy lifting. House cookies, rolled waffles, profiteroles, and warm cinnamon buns are not garnish at this Ossington dessert counter; they are the structure the ice cream gets built into. The signature order is a custom sandwich: choose one or two cookies, add up to two scoops, and the counter presses them into a single dessert. That choose-your-own build is the reason a quick stop turns into a decision.
The flavours read like a pastry kitchen thinking out loud. Burnt Toffee, the shop's clearest anchor, layers fior di latte with sponge toffee and saucy burnt sugar. London Fog turns Earl Grey into a scoop; Totaro is ube and coconut, with the menu careful to note it is not taro; Matcha-Genmaicha Tiramisu folds rum-dipped matcha chiffon into genmaicha mascarpone; Miso Mon Cherry sets Kyoto miso against roasted cherries; Lychee Rosewater Raspberry and Tarte Au Citron pull from the dessert case rather than the freezer aisle. The cookies hold up their end — the Everything Cookie carries two kinds of chocolate, pretzels, peanut butter, and oats, while the RoCocoa is a chocolate sable finished with Maldon salt. Warm formats round it out: Big Bang Waffles wrap a four-ounce scoop in a rolled egg waffle, the Crack'd Puff tucks ice cream inside a craquelin-topped profiterole, and the warm CINNi'BUN sammie does the same with a cinnamon bun.
Bang Bang's identity starts with ice cream and bakery craft working together. The menu makes cookies, waffles, puffs, and buns part of the main experience rather than treating them as extras.
The sandwich format gives diners control over both cookie and ice-cream choice. That makes the visit more personal than a standard scoop stop, especially with house cookies that can stand up to richer flavours.
The current flavour list stretches from Burnt Toffee to Totaro, Matcha-Genmaicha Tiramisu, London Fog, and vegan scoops. That range gives repeat visitors a reason to keep checking the board.
Bang Bang works like an ice-cream counter crossed with a bakery case: cookies, profiteroles, buns, and waffles are part of the order, not garnish. That pastry backbone is what makes the sandwiches feel built rather than assembled.
Burnt Toffee gives the shop a clear anchor, while Big Bang Waffles and The Everything Cookie show how the menu moves from scoop to full dessert. The strongest order is dessert with structure, texture, and enough range for repeat visits.
The current menu gives plant-based diners real choices through vegan scoops and a GF/VEG cookie. It is still an allergen-conscious shop rather than an allergy-free one, so the strength is choice with clear caution.
Bang Bang has settled into Ossington as a dessert stop with a clear local identity and a Bakerbots lineage. The menu keeps enough returning formats and rotating flavours to make quick visits feel repeatable.
The half-sammie, scoop, cookie, waffle, and cup formats let diners scale the spend without losing the main experience. It is useful when the plan is dessert-first rather than a full sit-down meal.
Share the nuances of your visit to Bang Bang Ice Cream & Bakery in Toronto — the standout dishes, the room, the service.
Write a review
