Dolcezza

Milk chocolate gelato with chocolate chips and ribbons of dulce de leche.

Pair bittersweet valrhona dark chocolate with lots of solids and you get a gelato that behaves just like your favorite dark chocolate bar. Sweet, earthy, with substantial bite.

We use both vanilla extract and vanilla beans from Madagascar which has a profile that is earthy, round, and slightly sweet.

Espresso gelato with generous portions of chocolate-covered biscoff cookies folded in.

Roasted strawberry gelato pint.

Stracciatella is the elevated gelato version of the classic chocolate chip ice cream. It differs by way of how the chocolate is added.

Pair bittersweet valrhona dark chocolate with lots of solids and you get a gelato that behaves just like your favorite dark chocolate bar. Sweet, earthy, with substantial bite.

We roast and puree Georgia pecans in toasted butter and mix into our gelato base.

Cream cheese is the American version of mascarpone cheese.

So much depends upon a red wheel barrow glazed with rain water beside the white chickens. William Carlos Williams.

Roasted strawberry gelato pint.

It’s gray. It tastes like an earthier honey nut cheerio.

Milk chocolate gelato with chocolate chips and ribbons of dulce de leche.

We use both vanilla extract and vanilla beans from Madagascar which has a profile that is earthy, round, and slightly sweet.

This chocolate is made from an oat-milk base we make in-house. The wonderful thing about oat milk as a base is that its flavor profile is neutral so it allows the other ingredients to shine — in this case, our askinosie cocoa powder.

Sweet strawberries from chuck at agriberry paired with tarragon from casey and stacey at the farm at sunnyside.

Espresso gelato with generous portions of chocolate-covered biscoff cookies folded in.

Our gelato base with a smidge of vanilla but smeared with reckless gobs of dulce de leche.