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 | Pecan | Brownie | Marshmallow We combine crushed and candied pecans, homemade gluten-free brownies, and vegan marshmallow into our dark chocolate gelato to give you the dry cleaning version of rocky road.

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.

Fig | Spicy Candied Pecans We start with a fig jam made by Jackie's Jams using local San Diego Mission Figs. Then we crumble in spiced candy pecans made with powdered sugar and a hint of cayenne pepper.

Strawberry | Cream | Dark Chocolate This gelato is made with 10 lbs of strawberries, blended into a cream base and folded together with dark chocolate.

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

Pineapple | Coconut Inspired by a piña colada, it's so creamy you'd never know it was vegan.