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.

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.

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.

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

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.