Banana | Matcha Bananas are roasted at 400°F for 10 to 15 minutes. The skin, left on when roasted, darkens and the sweetness is concentrated. The roasted bananas are then combined with a matcha and butter gelato base with a hint of vanilla.

Matcha | Strawberry Strawberry cream gelato (Lingerie) is combined with from-scratch made matcha cake chunks. Matcha from Paru Tea.

Chocolate | Flourless Almond Chocolate Cake | Nutella An incredible gelato. We make this one with a dark chocolate gelato base with flourless almond & chocolate cake and Nutella mixed in.

Madagascar Vanilla | White Chocolate | Caramel Fudge Vanilla gelato, enhanced with a luxurious swirl of white chocolate & caramel fudge.

Cream | Chocolate Cookies | Nutella Cookies and cream, the An’s way. We make chocolate cookies in-house, crush them up, and add them to our cream gelato. Oh yeah, we also add Nutella.

Mango | Passion Fruit A refreshing and tangy sorbet. Nine pounds of mangos and passionfruit are blended into each canister.

Pistachio 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.