We start by making our own blueberry jam and then use nearly 7 pounds of it to create a beautifully sweet & floral blueberry gelato base. Then we fresh bake our own butter crumbles and add them into the gelato with extra layers of blueberry jam. The result tastes just like a blueberry scone.

We use peppermint liqueur, fresh mint sugar, and peppermint extract to create a fresh and clean gelato base. Then we combine with our homemade chocolate cookies.

We make a lightly salted caramel, combine it with melted white chocolate and ribbon this throughout a creamy vanilla gelato base.

First, we whole roast nearly 5 pounds of pistachios to bring out their flavor. Then we blend them into a pistachio butter and freeze into gelato. Finally, we add chunks of unroasted pistachios to add more texture.

The best strawberry sorbet you've ever had - made with over 15 pounds of strawberries.

This triple chocolate gelato was inspired by one of our favorite desserts from Barcelona. It is a dark chocolate gelato base with from-scratch brownies and a salted chocolate & vanilla ganache.

We combine organic, fair-trade coffee with Irish whiskey and then add crumbles of sweet homemade shortbread.