"Liu alternates between using oat milk and coconut cream bases for flavors that draw from her Taiwanese background as well as global travels. Black tahini is a sesame lover’s dream. Lychee rose whisks you to a tropical hideout with a bright floral and citrusy taste. Dalgona coffee, the most popular, tastes just like the whipped coffee drink and contrasts its frothy texture with crunchy cacao nibs. When your spoon takes a silky smooth scoop, it’s almost impossible to tell it’s not dairy. For something lighter and fruitier, Lavender and Truffles released its first set of sorbets this spring, including yuzu vanilla, peach rhubarb, sumac-roasted strawberry and mango chile"

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