Gati Ice Cream
Ice cream shop · East Cesar Chavez
1512 Holly St, Austin, TX 78702
Highlights
Vegan GF ice cream, pastries, coffee, & sodas; unique flavors
Vegan GF ice cream, pastries, coffee, & sodas; unique flavors
"Located in Holly, this offshoot of Thai Fresh specializes in vegan and gluten-free scoops made with a rich coconut milk base. The menu changes regularly, with 40 rotating flavors, but you might find turmeric, matcha, pandan, black sticky rice, or green mango, depending on the day. Everything is small-batch and packed with local ingredients, including Hill Country peaches and toasted Texas pecans. This spot offers online orders." - Darcie Duttweiler
"All of the ice cream at Gati is vegan and gluten-free, with a rich, coconut milk base that gives it a silky smooth texture. The flavors change regularly and highlight local ingredients, so expect to see things like Texas pecans and peaches, as well as Thai-influenced flavors like pandan and green mango (it started as a side ice cream project of Thai Fresh)." - raphael brion, nicolai mccrary
"An ice cream joint that grew out of the owners’ broader entrepreneurial work and is planned to expand service to include breakfast; it is part of the couple’s ongoing growth plans alongside a cooking-school expansion and reflects their long-term commitment to keeping and growing their businesses rather than slowing down." - Lane Gillespie
"The gluten-free ice cream shop's vegan pie lineup includes crumbled apple maple walnut ($53), French silk ($51), pumpkin ($41), and pecan ($51). Additional items: $12 ice cream pints and vegan or dairy-free layer cakes ($51 to $72). Deadline: Sunday, November 17, 9 p.m. Pickup Dates: Monday through Wednesday, November 25–27 (7:30 a.m. to 9 p.m. the first two days; 7:30 a.m. to 3 p.m. on the last day). How to Book: Order online or call (512) 220-1077." - Nadia Chaudhury
"I appreciate that those following vegan or gluten-free diets can still indulge here with many flavors of coconut milk ice cream as well as gluten-free pastries and treats." - Erin Russell
