Hojicha | Cherry | Dark Chocolate A hojicha forward gelato base made with hojicha from Paru Tea. We make cherry jam using fresh tart cherries that we cook with sugar and lemon juice until the cherries have broken down. Last we mix the cherry jam and 70% dark chocolate into the hojicha gelato base.

Dark Chocolate | White Chocolate | Butter Cookie Inspired by the famous black and white cookies, which originated on the east coast. We use a chocolate base similar to Cypress, but with more high-fat cocoa, giving the gelato a richer flavor and smoother feel. Of course we add in white chocolate and butter cookies that are brightened with a touch of orange zest.

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.

Ube | Black Sesame Our ube gelato base with 8lbs of ube per batch. Then we toast black sesame on the stove, combining that with coconut oil and sugar in the food processor until fluid and smooth. That gets combined with melted cocoa butter, vanilla, salt, and more sugar. Our black sesame swirl is then mixed into the gelato, where it hardens into little chunks.

Oolong | Butterscotch Peanut Butter A creamy gelato made with Winter Candy oolong from Paru Tea, and an in-house made butterscotch peanut butter.

Mango | Saffron | Greek Yogurt A tangy, creamy gelato that is perfectly balanced.

Orange | Carrot | Ginger | Mint Lustring is a delicate vegan sorbet comprised of orange and carrot with hints of mint & ginger.