Ube | Saigon Coffee Whipped Cream We make an ube gelato with over 8lbs of ube per batch. Then we combine heavy cream, powdered sugar, salt, vanilla, and Saigon Coffee’s famous Vietnamese coffee together to create the best whipped cream you’ve ever tasted, and mix that into the gelato.

Pineapple | Basil One of the first sorbets we ever made, the combination of pineapple and basil will surprise you.

Lavender | Matcha Heated milk is poured over dried lavender flowers and steeped for five minutes. Lavender is strong, so the quantity is small and the steep is short to avoid overpowering the matcha base. This infusion is used to make the matcha gelato.

Coconut Cream Cheese | Passionfruit | Pineapple | Graham Crackers A flavor that takes you on a journey to a tropical island. This one is "jam" packed with tart and fruity flavors. The coconut cream cheese base is blended in with homemade gluten free graham crackers and then a tropical jam is folded in.

Ube | Toasted Coconut Caramel Coconut caramel is made by melting sugar until golden, then adding in butter, salt, and coconut cream. We also toast shredded coconut that gets mixed into the caramel for texture and an extra boost of coconut flavor. This is layered into our ube gelato base, made with 8lbs of ube per batch.

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.

Midnight Chocolate Deep dark chocolate gelato made with a rich Brazilian cocoa powder, similar taste to brownie batter.