Ripstop starts by roasting crushed pecans and then coating them in sugar and cooking. Then we make homemade brownies as well as marshmallow meringue, both from scratch. We combine the candied pecans, brownies, and marshmallow with a dark chocolate base and behold, the dry cleaning version of rocky road.

From our very first menu when we opened An's in 2018, Cashmere is a goat cheese & honey gelato that is creamy and sweet. Enough said.

This vegan gelato continues to be one of the most requested and popular flavors on our menu. It is made with coconut milk instead of regular milk. The creaminess from the peanut butter mixed with little chunks of melted dark chocolate is reminiscent of Reese's Pieces.

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.

We juice fresh pineapples all by hand. Then we blend in basil and strain out any large pieces. The basil and pineapple gets frozen into a light and airy sorbet that is perfect during hot summer nights.

Similar to a Neapolitan, Argyle is a sweet cream gelato base with strawberry chocolate jam that we make from scratch.

We make a gluten-free snickerdoodle cookie and combine it with our rice, milk, and cinnamon gelato to create this delicious concoction.