Explore Our Ingredients

We go to Belgium for one thing… chocolate! We mix actual belgian chocolate wafers with our gelato to get that creamy milk chocolate flavor for... you guessed it, our Belgian Chocolate Gelato.

Few things are as delicious as a fresh coconut. That’s why we source ours all the way from the Philippines— a country known for having some of the most refreshing coconuts. Anyone else craving Coconut Gelato now?

Argentina isn’t where we get a specific ingredient, but more importantly, our recipe. You see our founder, Josh, used to go all the way to Argentina to buy Dulce de Leche. All because he couldn’t find a recipe that met his standards. Then one day, his friend Mario shared his grandmother’s secret family recipe – a traditional Argentinian dulce de leche recipe that had been passed down for generations. Finally, we were able to make our own. In fact, we still use this recipe today. Thanks, Mario’s grandma!

What do you know about Maharashtra, India? What you should know is that it’s home to some of the finest and juciest mangoes in the entire world. Yes, the. Entire. World. Kind of an awesome claim-to-fame, right? If you’ve indulged in our Alphonso Mango Sorbetto, you can say you’ve indulged in some of the world’s finest mangoes.

California might be known for Hollywood, the Golden Gate Bridge, and that land with the famous mouse. But did you also know it’s known for being home to some of the most flavorful and delicious pistachios? That’s why we source all of our pistachios from California for our Pacific Coast Pistachio Gelato.

97 raspberries go into EACH jar of our Roman Raspberry Sorbetto. Yes, 97 in each jar. So, we can’t just source all our raspberries from one place. That would be selfish. To maximize flavor in every jar, we combine raspberries from both California and Chile.

We import our vanilla beans from off the coast of East Africa. These are the shining stars of our Madagascan Vanilla Bean Gelato recipe. Without them… well, we don’t even want to think about a world without them. We cook the vanilla beans in milk, cream and sugar in a lonnnnnng, sloooow process to get that creamy vanilla flavor we all know and love.

Decaf? Not here. We source all our fully-caff’d coffee beans, for all our coffee flavors (and we have a lot!), from Brazil and Columbia. Whether we’re using the coffee beans in our Coffee Cookie Crumble Layers or Cold Brew Coffee Sorbetto, we make sure they’re all products of fair-trade.*

We go to East Africa for our vanilla beans, but we go to West Africa for our cocoa powder. Have you ever wondered how our chocolate flavors are so rich and delicious? Well here is your answer. We sustainably source all our cocoa beans from West Africa to create our one-of-a-kind chocolate gelato.

Did you know that to make our delicious dairy-free Strawberry Hibiscus Sorbetto, we go all the way to Vietnam to get the hibiscus flower? After the flower blooms, we dry and ground the sepals (the green leafy part on the outside of the flower) to make our hibiscus sauce. Then mix that with a cup of strawberries per jar and boom. You’ve got Strawberry Hibiscus Sorbetto.