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.

Ube | Saigon Coffee Whipped Cream We make an ube gelato with over 8lbs of ube per batch. Then we combine heavy cream, powdered sugar, salt, vanilla, and Saigon Coffee’s famous Vietnamese coffee together to create the best whipped cream you’ve ever tasted.

Pandan | Matcha Pandan leaves are cut into smaller pieces and milk brewed. We heat the milk to 70°C (158F), pour it over the leaves, and infuse in the fridge for two hours. The leaves are lightly blended to release more flavor, then strained. That milk is used to make a matcha dairy gelato base.

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.

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

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

Butter | Salt | Vanilla Smooth, rich, and a little savory. Really, it’s just plain good and pairs well with anything. A universally loved gelato.