High Point Creamery - Denver, CO

Our signature flavor... a pound of fresh basil is cleaned, torn, and steeped overnight in our local cream. Like a tea, we strain the basil out and swirl in our house-made blackberry sauce... a balance of earth and sweet. Fresh ingredients make this innovative flavor a surprising treat.

Five pounds of perfectly ripe blueberries go into every batch of this crowd pleaser, and a touch of tart lemons complete this oh-so-yummy ice cream.

Warm and inviting... we've added Red Ape cinnamon and the perfect amount of brown sugar to create an amazing blend. You may want to spread this on toast or a cake, but you can just use a spoon.

Our take on the classic butter pecan ice cream. Beurre Noisette (ooh la la) is the flavor profile we try to match. Browning butter imparts a rich, nutty flavor to the cream. Pecans are double toasted in our ovens to prevent the pecans from getting soggy as they are suspended in the cream.

Denver's own Novo Coffee is ground and steeped overnight in our fresh local cream. The resulting concoction contains all of the bright coffee flavor but none of the bitter. One of our quiet standouts.

Always looking to up-level, we add three house-made cookies - sugar, chocolate chip, and chocolate wafer cookies - all swirled through a vanilla icing ice cream. Seriously, this is the best Cookies & Cream you've ever had!

Creamy coconut with pops of house-made brûlée chips are the primary characteristics of this vegan delight.

It’s like having high tea with the Queen. Hints of bergamot orange give way to the lavishness of our cream. This ice cream has been featured on the Cooking Channel’s “Unique Sweets”.

Belgium chocolate and local cream took a walk down by the Arkansas. The result? Beautiful, velvety milk chocolate ice cream.

This shows what we do best… a pound of fresh mint: torn, steeped, and strained; hand-shaved Belgium milk chocolate; and fresh, local cream all combine for an unparalleled explosion of fresh ingredients and uncompromising quality.

This started out as a mistake when a prep chef used tablespoons instead of teaspoons of salt. However, it turned out to be a delicious mistake. A medium-bodied chocolate that tasted like a brownie batter. Erika told them to “try it out in the dipping cabinet, call it Salty Dog Chocolate, and let’s see what happens.” It continues to be one of our most popular flavors.

Aromatic vanilla beans combine with fresh sweet cream to create a joyful and bright vanilla bean ice cream.

Those burns on our kitchen staff? Salted. Freaking. Caramel. Sugar is melted in our kettle until it pillows up and reaches the perfect temperature. Smoking and scorching is all part of the process in making this delicious sweet and salty confection. We then slowly add cream and carefully mix it into the boiling sugar, creating one of our most popular flavors.

Local Tin Cup is added to our sweet cream, and if that wasn't enough, this amazing ice cream is then studded with "from scratch" pistachio brittle chopped throughout. Sweet, salty, nutty... this flavor has it all.

Go ahead and make cones at home!

Go ahead and make cones at home!

Why not make it a party? Add our Rainbow Sprinkles!

The reason our shops smell so good? Our house made waffle cones!

Get our decadent house made fudge sauce to drizzle over your ice cream! (Or really anything you want to make amazing :).

We use a combination of brown and cane sugar to get the full sugar notes. We then burn the sugar and slowly add in cream to create our luscious caramel sauce. Drizzle it on our ice creams- or just use a spoon, it's sooo good!

A combo of tart cranberries with just a bit of apple juice to round out the flavor. The perfect pint for a holiday party.

It's like a winter wonderland in ice cream form. Elves fold Hammond's Peppermint Candies into our peppermint ice cream as it is coming out of the machine.

The classic Italian layered gelato with a High Pint Creamery twist. This is a cherry ice cream, studded with milk chocolate shavings roasted pistachios. YUM.

White chocolate melted into our cream, swirled with a house made strawberry sauce.

We chopped homemade zucchini bread into a cream cheese ice cream. We then add sunflower seeds for a bit of crunch.

Marshmallow ice cream studded with marshmallows, graham crackers, and shaved milk chocolate.

Coconut milk and sugar are cooked in our kettle with Dutch Cocoa Powder