Butter | Salt | Vanilla Smooth, warm (not in temperature), soft, rich, and a little savory. Really, it’s just plain good.

Roasted Walnut Butter | Honey We slow roast walnuts and then turn them into a fresh walnut butter. Mikolich honey is added to sweeten the gelato and create a perfect balance of nutty walnut richness and delicate floral honey.

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.

Thompson Raisin | Cinnamon Whole Thompson raisins are blended into the creamy, milk base. You will like this whether or not you like raisins.

Nutella | Brownie We start by making a creamy Nutella gelato, and then fold in homemade brownies.

Orange | Coconut | Passion Fruit We start this flavor by making a passion fruit jam in house and then mixing it into an orange and coconut sorbet. Refreshing and flavorful, this sorbet is guaranteed to have you coming back for seconds.

Cream Cheese | Pumpkin Butter This one is becoming an An's classic. Just in time for spooky season! We make a spiced pumpkin butter in-house and layer it into a cream cheese gelato. Together, these flavors swirl perfectly to create a gelato that will remind you of a pumpkin cheesecake.