Matcha | Caramelized Banana A matcha cream gelato with caramelized banana jam. We make the jam by melting butter in a pan, coating chunks of banana in brown sugar, and cooking them down until they break into a thick, jam-like texture. A perfect matcha pairing.

Raspberry | Rosewater | Matcha We make matcha whipped cream from scratch with matcha and vanilla. Then swirl it into a raspberry rosewater gelato. It's surprising how well it works.

Matcha | Black Sesame | Brown Butter A matcha cream gelato with a brown butter and black sesame crumble. Our crumble is made with brown butter, brown sugar, and black sesame, which combine into a crunchy, nutty mix folded through the matcha gelato.

Matcha | Ginger | Honey We infuse milk by heating chopped ginger, honey, milk, and a little cinnamon on the stove for 15 minutes, then strain out the ginger and blend the infused milk into the matcha base before freezing into gelato. The combination is bright and refreshing.

Vanilla | Matcha | Macadamia The gelato is made with almond milk, coconut oil, cocoa butter, and vanilla bean. We mix in our in-house made praline made by caramelizing sugar and blending it with roasted macadamias, a little oil, and matcha until smooth.

Vanilla | Salt | Butter Smooth, warm (not in temperature), soft, rich, and a little savory. Really, it’s just plain good.

Chocolate | Buttermilk Buttermilk does to chocolate what salt does to caramel: it enhances the taste and makes it more vivid. Its gentle acidity cuts through richness and keeps cocoa from tasting heavy or flat. Callebaut Plein Arôme cocoa is aromatic, full-bodied cocoa, so you get a deep chocolate flavor against that slight buttermilk tang. This gelato tastes simultaneously richer and brighter than a conventional chocolate gelato.