It’s gray. It tastes like an earthier Honey Nut Cheerio. And yes you should get it — if only to remind yourself this life resides in the unexpected space between light and darkness.

It’s gray. It tastes like an earthier Honey Nut Cheerio. And yes you should get it — if only to remind yourself this life resides in the unexpected space between light and darkness.

Sweet coconut gelato with coconut flecks and rivers of dulce de leche. No paddles needed for this trip -- let the warm tropical air lead you home!

This flavor marks a storied Dolcezza tradition of shameless combinations of our favorite (legal) drugs -- caffeine and chocolate. Juiced-up coffee gelato, chocolate-covered speculoos-nugs, littered with delicate chocolate flakes. Mind-altering gelato without the destruction of life, limb, and property.

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

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. The last time you felt this rich was when you found a 20 dollar bill in your pant pocket.

The number one seller in our cafes, the venerable dark chocolate. Bittersweet, earthy with a slightly smokey finish. We call it frozen fudge -- to go any darker is not recommended.

Hazelnuts from the sacred Piedmont region of Italy. Chocolate hazelnut praline with flecks of wafer and hazelnut chunks. Pair these two together and you summon a beast capable of obliterating the most passionate disciples of self-control. Fear the crackle. UNLEASH THE CRACKLE.

Now that's what I call gelato vol 21. Rich peanut butter gelato. salty chocolate covered pretzels. chopped peanut butter cups grooving on monster waves of dulce de leche. Enter the mash pit and jam all night to the sweet soundtrack of an uncompromising youth.

Creamy natural peanut butter with dark chocolate chips — a peanut butter cup for the yearning masses.

Pistachio gelato made with pistachios from the legendary Sicilian region of Italy. These pistachios are sweeter and richer than their counterparts which makes for a deep and rich pistachio gelato.

so much depends upon a red wheel barrow glazed with rain water beside the white chickens. — william carlos williams strawberries roasted in-house mixed with our warm vanilla base. life doesn't need to be complex to surprise you.

Stracciatella is the elevated gelato version of the classic chocolate chip ice cream. It differs by way of how the chocolate is added. Instead of throwing in waxy preformed pieces of chocolate as you would in the standard fare, stracciatella uses compound chocolate that is added in liquid form and hardens instantly upon contact with the gelato. The gelato is then massaged breaking the chocolate into delectable shards, nuggets, and bombs.

This vanilla is all about body and warmth. We use both vanilla extract and vanilla beans from Madagascar which has a profile that is earthy, round, and slightly sweet. Amazing on its own — even better on a slice of apple pie. Pair it with any baked item to attain hero status.