Even more refreshing than a dip in Barton Springs Pool is our original recipe for Mint Chocolate Chip. Because when it’s 100 degrees outside, that cold, minty taste can be sweet relief. Our natural mint is mixed into the homemade base we make fresh each day, swirled together with the finest Belgian chocolate. It’s just one of 500 original recipes we choose from each day in our gelato café on 38th Street in central Austin. That’s where you might run into our gelato maestro, Matthew Lee, who famously won a Top Five award in the Gelato World Tour, a Best in the U.S. award shortly thereafter and then took home the Grand Prize in HEB’s Quest for the Best Contest. Viva la Tèo!
Milk, Sugar, Cream, Nonfat Dry Milk, Bittersweet Chocolate (Unsweetened Chocolate, Sugar, Cocoa, Soy Lecithin added as emulsifier, Natural Vanilla), Dextrose, Peppermint Extract, Locust Bean, Guar Gum.