Crushed Velvet is a fragrant and delicate blend of fresh raspberries and rose water. We use over 8 pounds of raspberries in every batch.

We start by making a vegan chocolate and raspberry fudge with dark chocolate, coconut milk, and chunks of raspberries. Then we make a chocolate and raspberry sorbet and mix in the fudge.

Canvas, one of our most requested flavors of all time, is back! If we were going to submit one flavor into a gelato competition, this would be it. This popular gelato starts by infusing milk with rosemary before combining it with olive oil. The result is an extremely creamy and smooth gelato.

One of our staff favorites, the key to this flavor is the tres leches cake. We make a fresh sponge cake and soak it overnight in sweet condensed milk, evaporated milk, and whole milk. That gets mixed into the gelato with chunks of firmer sponge cake to give two types of textures.

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.

We make a strawberry cream gelato and then layer in melted dark chocolate that freezes into little chocolate chunks in every bite.

To celebrate World Nutella Day, we have created a Nutella gelato with over a pound of Nutella in every batch. We partnered with The Brûlée Bar, who made a banana butter bread that we mix into the gelato. It's delightful.