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.

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.

Mascarpone | Coffee | Cognac | Sponge Cake 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.

Brown Butter | Chocolate Chip Cookie We make our own brown butter and turn it into a gelato base, then fold in homemade chocolate chip cookies.

Strawberry With over 12 pounds of strawberries per batch, this one redefines what a sorbet should be.

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

Pistachio A pistachio gelato so good that when we take it off the menu the DMs get emotional. 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.