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We start with a light cream cheese & coconut gelato base and combine it with a guava jam from Jackie's Jams. Lastly, we infuse graham crackers with melted butter and mix those into the gelato.

Orange is a tropical tasting sorbet made from mango & lime for the base. Then we add guava jam from Jackie's Jams.

Inspired by crème brûlée, we start by slow cooking a from-scratch custard and chilling overnight. Then we make a fresh whipped cream and mix the two together to form a light and airy custard mix-in. We make a custard gelato from butter and eggs and layer in our custard mix-in and viola - suede

We make our famous brocade with a dark chocolate base and a chocolate ganache mixed in. Then we use slutty brownies from CAKED which are three layered brownies with cookie dough on bottom, Oreos in the middle, & brownies on top. We mix in 2lbs of slutty brownies into every batch.

This is our most popular vegan gelato. It is made with coconut milk instead of traditional dairy. We mix 3.5 pounds of golden peanut butter into every batch and layer in melted dark chocolate.

Gabardine is a banana gelato made with 10 to 15 bananas in each batch. We then melt 60% dark chocolate down and drizzle it into the gelato while it is coming out of the machine. The chocolate freezes into little chunks that are in every bite.

One of our all time favorites is back after a brief hiatus... Canvas. We infuse milk with just the right amount of rosemary and then combine it with olive oil to create this rich and creamy gelato.