An's Dry Cleaning

In collaboration with Ocean Beach dessert staple, Azucar, this gelato starts by making a fresh pistachio butter, then blending into gelato before finally adding in additional crushed pistachios for texture and Azucar’s famous passion fruit and raspberry caramel. Each batch contains nearly 3 pounds of pistachios.

Inspired by sticky toffee pudding popular in the United Kingdom, this gelato combines a homemade butterscotch from brown sugar, butter, vanilla, and cream with a date sponge cake made with Medjool dates, molasses, vanilla, and chopped pecans all mixed into a vanilla and molasses gelato base.

A collaboration with OB Noodle House and inspired by their peanut butter whiskey (Skrewball), this double dark chocolate (70%) gelato has ribbons of a peanut butter swirl consisting of organic peanut butter, condensed milk, honey, vanilla, and a pinch of salt.

For this very unique flavor, our chefs steep 7 different spices to make a Phở broth. You'll taste notes of Thai basil, coriander, cardamom, ginger, anise, and cinnamon all in one bite. This is the Phở-iest cup of gelato you'll ever try! It’s so Phở-ing good! It’s un- Phở-ing believable!

One of the best selling flavors from our Paru Tea collaboration, we start with fresh brewed jasmine tea and combine with nearly 5 pounds of blueberries.

A collaboration with OB Noodle House and inspired by their peanut butter whiskey (Skrewball), this double dark chocolate (70%) gelato has ribbons of a peanut butter swirl consisting of organic peanut butter, condensed milk, honey, vanilla, and a pinch of salt.

This dairy free coconut gelato infuses 2 pounds of coconut with blue spirulina with an optional bee pollen addition for a crunchy texture.

Power Supply – we overnight milk-brew coffee sourced from OB Beans. Then we fresh-brew coffee in water and combine the two different brews with a little vanilla. We finish by mixing in cocoa nibs.

Inspired by the traditional golden milk drink popular for its health benefits, the team starts with a water infusion including ground turmeric, fresh ginger, cinnamon sticks, crushed cardamom, and ground nutmeg before combining with barista oat milk and freezing into a golden vegan gelato.

Inspired by sticky toffee pudding popular in the United Kingdom, this gelato combines a homemade butterscotch from brown sugar, butter, vanilla, and cream with a date sponge cake made with Medjool dates, molasses, vanilla, and chopped pecans all mixed into a vanilla and molasses gelato base.

inspired by the strawberry matcha latte at one of An’s favorite cafés, Rikka Fika, this gelato uses house-milled ceremonial matcha from Paru Tea – a specialty loose leaf tea and matcha company based in San Diego – and combines it with a homemade strawberry jam.

In collaboration with Ocean Beach dessert staple, Azucar, this gelato starts by making a fresh pistachio butter, then blending into gelato before finally adding in additional crushed pistachios for texture and Azucar’s famous passion fruit and raspberry caramel. Each batch contains nearly 3 pounds of pistachios.

Our refreshing ginger & lemon sorbet with in-house made, vegan honey.