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.

Peanut Butter | Chocolate | Coconut Inspired by a peanut butter cup, we put a dairy free twist on this flavor incorporating coconut as the base and then blending in organic peanut butter, finishing it off by drizzling in dark chocolate.

Goat Cheese | Honey | Apricot | Saffron We combine 2 pounds of goat cheese with honey to make a decadent and rich gelato base. Then we make a jam from apricots and saffron and layer that into the gelato.

Cold Brew | Coffee Ganache | Baileys We start by combining white chocolate and coffee to create a sweet coffee ganache. Then we ribbon that into an Irish cream liqueur and coffee gelato using cold brew from Dropkick.

Mint | Chocolate We start by infusing hot water with fresh mint leaves for about 20 minutes. Around 4 pounds of chocolate (both cocoa powder & dark chocolate chips) are added and blended together with the mint infusion. Finally, we drizzle in melted dark chocolate. The result is a wonderful, vegan mint chocolate gelato.

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.

Guava | Pineapple | Passion Fruit | Citrus Jam One of our newest vegan flavors made with guava, pineapple, passion fruit, and citrus jam from Jackie's Jams.