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.

Ube | Coconut A vegan coconut gelato base is layered with ube halaya, made by cooking ube on the stove to bring out its natural earthy and vanilla notes. We then add in sugar, coconut milk, and coconut oil and cook this until it’s thick.

Ube | Chocolate Honeycomb Toffee Ube gelato base, with 8lbs of ube per batch, layered with in-house made, chocolate covered, honeycomb toffee. We heat honey with some sugar and water, add some baking soda which creates a bubbly-honeycomb structure as the air bubbles get trapped in the cooling sugar mixture. Once cooled, we break the honeycomb up and coat the pieces with 70% dark chocolate. This encases the honeycomb so that it stays crunchy once it’s in the gelato.

Ube | Black Sesame Our ube gelato base with 8lbs of ube per batch. Then we toast black sesame on the stove, combining that with coconut oil and sugar in the food processor until fluid and smooth. That gets combined with melted cocoa butter, vanilla, salt, and more sugar. Our black sesame swirl is then mixed into the gelato, where it hardens into little chunks.

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.