Coconut Cream Cheese | Passionfruit | Pineapple | Graham Crackers - A flavor that takes you on a journey to a tropical island. This one is "jam" packed with tart and fruity flavors. The coconut cream cheese base is blended in with homemade gluten free graham crackers and then a tropical jam is folded in.

Ube | Toasted Coconut Caramel - Coconut caramel is made by melting sugar until golden, then adding in butter, salt, and coconut cream. We also toast shredded coconut that gets mixed into the caramel for texture and an extra boost of coconut flavor. This is layered into our ube gelato base, made with 8lbs of ube per batch.

Ube | Saigon Coffee Whipped Cream - We make an ube gelato with over 8lbs of ube per batch. Then we combine heavy cream, powdered sugar, salt, vanilla, and Saigon Coffee’s famous Vietnamese coffee together to create the best whipped cream you’ve ever tasted.

We use cocoa from Brazil that is put through a special Dutch-process that reduces the natural acidity of the cocoa resulting in a rich, creamy gelato, reminiscent of brownie batter.

We make brown butter in-house and turn it into a beautiful gelato. Then we mix in homemade, gluten-free chocolate chip cookies. The result is one of our most sought after fabrics ever.

Refreshing sorbet, made with 19 lbs of mango and 8 lbs of passion fruit per batch, offering the perfect balance of sweet and tart flavors.

We use 9 pounds of pistachios in every batch and then blend into a smooth pistachio butter which gets turned into a creamy gelato. Once the gelato is prepared we add in more crushed, roasted pistachios.

A vegan sorbet loaded with 12 lbs of strawberries in every batch.

The An’s take on tiramisu. Our gelato base is made up of mascarpone, coffee (from DropKick), and cognac. We layer in cocoa powder and in-house made, coffee-soaked sponge cake. The result is heavenly.

Our refreshing mint & lime sorbet. Tastes like a mojito or limeade.