There’s a new type of gelato in town, and it’s plant-based. Traditional Italian gelato has always been a lighter version of ice cream, but artisans are now experimenting with oat milk and other plant-based ingredients to make the treat healthy, delicious, and dairy-free. Now, vegans don’t have to compromise their diet in order to enjoy the perfect summer afternoon snack.

GIO Gelati, a local company with stores in San Francisco and San Ramon, focuses on making artisanal gelato with sustainable and seasonal ingredients. Chef Patrizia Pasqualetti, a gelato maker from Orvieto (Umbria), and entrepreneur Guido Mastropaolo opened their shops with the goal of satisfying Californians’ health-conscious palates without compromising the quality and flavor of authentic Italian gelato.