Celebrating the agricultural heritage of Escondido

Our gelato is made fresh daily using the highest quality ingredients including fresh fruit sourced from local farmers and carefully selected ingriendents.  The result = luscious, super creamy gelato that’s full of intense flavor. We are obsessed with good food and experimenting with flavor. Come taste the difference!

Gelato & Sorbetto

We serve 18 gelato and sorbet flavors daily. Here’s a running list of some of the flavors we’ve created:



  • Limoncello
  • Tangerine
  • Strawberry Balsamic
  • Strawberry Basil
  • Strawberry Lemonade
  • Raspberry
  • Mango/Spicy Mango
  • Mixed Berry
  • Passion Fruit
  • Chocolate
  • Coconut
  • Pina Colada
  • Melon
  • Pear
  • Peach/Nectarine/ Apricot/ Plum
  • Pineapple
  • Blueberry


  • Candy Bar
  • Almond Joy
  • Brown Butter Pecan
  • Olive Oil Rosemary Almond
  • Peanut Butter
  • Peanut Butter & Jelly
  • Peanut Butter Hot Fudge
  • German Chocolate
  • Peanut Brittle
  • Candied Hazelnut
  • Hazelnut Chip
  • Hazelnut Cookie
  • Almond Fig
  • Pistachio
  • Honey Almond
  • Salted Almond


  • Stracciatella
  • Cookie Butter
  • Fior di Latte
  • Mint Chip
  • Mud Pie
  • Coconut
  • Vanilla Bean
  • Sour Cream Brown Sugar
  • Horchata
  • Salted Caramel
  • Caramel Shortbread
  • Caramel Latte
  • Cream Cheese Caramel
  • Cereal Milk
  • Sugar Cone
  • Honeycomb
  • Espresso
  • Espresso Toffee
  • Espresso Fudge Brownie
  • London Fog
  • Goat’s Milk Honey
  • Honey Lavender
  • Honey Cinnamon
  • Tiramisu
  • Root Beer
  • Fresh Ginger
  • Gingersnap
  • Smores
  • Buttered Rum
  • Whiskey Cream
  • Irish Cream
  • Tart Yogurt
  • Candied Maple Bacon
  • Grape Nut
  • Mint Cookie/Thin Mint
  • Cookies n Cream
  • Milk n Cookies
  • Egg Nog
  • Amaretto
  • Carrot Cake


  • Chocolate
  • Rocky Road
  • Mint Chocolate
  • Chocolate Hazelnut
  • Chocolate Peanut Butter
  • Chocolate Raspberry
  • Chocolate Brownie
  • Mayan Chocolate
  • Mexican Hot Cocoa
  • Vegan Chocolate
  • Double Chocolate Malt
  • Peppermint Mocha


  • Strawberry
  • Strawberry Crumble
  • Sour Cream Strawberry
  • Mixed Berry Crumble
  • Roasted Strawberry Chocolate Chip
  • Cherry Chocolate Chip
  • Orangesicle
  • Cardamom Orange
  • Mascarpone Fig
  • Coconut Fig
  • Blueberry Cheesecake
  • Blueberry Goat Cheese
  • Blueberry Sour Cream
  • Roasted Banana Toasted Almond
  • Banana Bread
  • Bananas Foster
  • Banana Walnut
  • Banana Sundae
  • Apricot Goat Cheese
  • Lemon Curd

Seasonal Reserve Flavors

  • Blood Orange
  • Pumpkin
  • Pumpkin Cheesecake
  • Sweet Potato Brown Sugar
  • Boysenberry/Blackberry Sorbet
  • Ricotta Pear
  • Passion Fruit IPA
  • Corn & Strawberry
  • Chocolate Orange
  • Chocolate Stout
  • Goats Milk Chocolate
  • Cali Creamin’
  • Cream Cheese Cranberry Pecan
  • Black Currant
  • Green Fig*
  • Cranberry
  • Guava
  • Strawberry Rosé
  • Strawberry Champagne
  • Raspberry Gose

What is Gelato?

It’s very similar to ice cream, and usually described as “Italian ice cream,” except it’s typically made from some type of milk, rather than cream, and has a substantially lower butterfat content. Now I also happen to love ice cream, and in ice cream, the higher the fat the better, which is what separates the so-called super premium ice creams like Ben & Jerry’s and Haagen Dazs from the regular supermarket brands. But the higher butterfat really lends itself to decadence in the more dessert-like flavors, especially anything chocolate-based, and leaves a fatty finish on the tongue, very indulgent. There is a reason why chocolate peanut butter sells well as an ice cream flavor and watermelon does not. Gelato, on the other hand, is much creamier, in the physical sense, served warmer and thus softer, and you can taste the flavors more at lower temperatures. It’s smoother in texture but actually denser because it has less air incorporated in it, giving it a really thick and unctuous feel without the fat. But the lower butterfat is the most important thing: absent the overpowering fat, the flavors of ingredients really shine through, especially with fruits and nuts. You can still get earth moving chocolate gelato but it is because those who make it tend to use extremely high quality artisanal cocoa, and chocolate gelato inevitably leans towards the bittersweet end of the spectrum.

By Larry Olmsted, Forbes