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.

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

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

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

Vanilla | Almond | Amarena Cherry We make a vanilla and almond gelato and swirl in fresh-made Amarena cherry jam and crushed almonds.

Pineapple | Coconut Made with pineapple and coconut and inspired by a piña colada, it's so creamy you'd never know it was vegan.

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.