Gelato is Italian-style ice cream. Compared to traditional American-style ice cream, it is characterized by being lower fat, lower overrun (i.e., has less air whipped into it), and is generally served at a warmer temperature. It is more concentrated in flavor and consistency.

Some of our flavors use marine collagen. We use this ingredient in very small amount for the protein needed to make the gelato (all gelato needs a protein) and we use this for a few flavors due to its health benefits! Marine collagen is the most bioavailable collagen for our bodies, strengthening bones, skin, joints and hair! For all the rest we use pea protein! Another great ingredient with a lot of health benefits.

We use natural sweeteners that are no higher than 30 on the glycemic index. This means that our gelatos won't spike your blood sugar like other sweeteners. We also keep our sugar content comparatively low.

The always non-dairy, low-sugar contents of our gelato base, and negative 30 degree blast freeze process used to capture the freshness of our seasonal ingredients in every batch creates a creamy product that's a little more firm than a traditional dairy-based gelato. To experience the ultimate smooth and creamy texture you're looking for, let your gelato sit for 5-10 min outside of the freezer before serving.

Our gelato is always dairy-free. Therefore, we create our own non-dairy gelato bases made of almond, coconut and oat milk, along with other health-packed ingredients such as sunflower seed butter, and coconut oil. It all depends on the flavor. For instance, some flavors are sorbettos (sorbet), which use a water base. We like to get creative!