Caramel | Cinnamon | Allspice | Ginger | Cardamom We fresh squeeze 600 pounds of Gala apples and combine with spices and homemade caramel. Pro tip: add a scoop of gelato to make a delicious float. Available through 12/31.

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.

Raspberry | Mango | Mint A tart pop of flavor hits your taste buds. Fresh mint is added to a 13lb batch of mango and raspberries to create this refreshing sorbet.

Golden Cocoa | Peppermint | Whipped Cream Fresh mint is infused in milk and combined with golden cocoa to create the gelato. Then we make peppermint whipped cream in-house and swirl it into the gelato. Hello holidays.

Nutella Bread Pudding | Vanilla We make Nutella bread pudding from scratch with layers of cake, Nutella, and custard. Then mix it into our vanilla gelato. This is an all-time best seller.

Saffron | Honeycomb Toffee | Chocolate We steep saffron to make a golden cream gelato base. Then we make honeycomb toffee in-house and coat half of it in chocolate and mix it into the gelato. The raw honeycomb melts into swirls of honey and the chocolate honeycomb stays perfectly crunchy.

Gingerbread Cookies | Molasses | Spices We combine cinnamon, molasses, ginger, cloves, and nutmeg, to make this gingerbread inspired gelato. Then, we bake fresh, from-scratch gingerbread cookies and sprinkle those into the gelato.

Greek Yogurt | Blackberry | Raspberry Greek yogurt gelato base layered with homemade blackberry and raspberry jam.