Chocolate | Hazelnut | Almond This vegan gelato is reminiscent of Ferrero Rocher chocolates. It's made with a chocolate and almond milk base, roasted hazelnut pieces, and homemade hazelnut praline folded in.

Vanilla | Cinnamon | Caramel | Cake Made in collaboration with Nectarine Grove, we start with a vanilla gelato base and then add ribbons of homemade cinnamon caramel. Finally, we sprinkle in cake bits. Each bite is like you’re eating a cinnamon roll.

Matcha | Strawberry Inspired by the strawberry matcha latte at one of An’s favorite cafés, Rikka Fika, this gelato uses house-milled ceremonial matcha from Paru Tea – a specialty loose leaf tea and matcha company based in San Diego – and combines it with a homemade strawberry jam.

Coconut | Brownies | Marshmallow Sauce A rich dairy and coconut base is layered with in-house made brownies and in-house made marshmallow sauce that is caramelized and slightly nutty.

Butterscotch | Date Sponge Cake | Pecan Inspired by sticky toffee pudding popular in the United Kingdom, this gelato combines a homemade butterscotch from brown sugar, butter, vanilla, and cream with a date sponge cake made with Medjool dates, molasses, vanilla, and chopped pecans all mixed into a vanilla and molasses gelato base.

Midnight Chocolate Deep, dark chocolate gelato made with a rich Brazilian cocoa powder, similar taste to brownie batter.