High Point Creamery

Always looking to uplevel, we add three house-made cookies - butter, 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.

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.

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.

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

t'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."

Colorado’s own Tin Cup Whiskey 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.

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 tastes like a brownie batter. Erika told them to "throw it into the dipping cabinet, call it Salty Dog Chocolate, and let's see what happens." It continues to be our most popular flavor.

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 eat it with a spoon.

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.

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

Rich, olive oil ice cream with a traditional Jewish pastry swirled through.

A classic HPC Holiday flavor, warm, spicy chai ice cream with a crunchy and molasses-y gingerbread inside.

Grapefruit and brown sugar are blended together and frozen to create a perfectly tart and sweet sorbet.

Love Little Debbie's Oatmeal Cream Sandwiches? This is for you! And! It's Dairy and Gluten Free!

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.

A High Point Creamery holiday tradition and back by popular demand. Inspired by chocolate covered oranges that come in your stocking at Christmas (unless you're naughty).

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.

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.

Always looking to uplevel, we add three house-made cookies - butter, 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.

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

t'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."

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 eat it with a spoon.

Belgium chocolate and Colorado 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, Colorado cream all combine for an unparalleled explosion of fresh ingredients and uncompromised quality.

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.

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 tastes like a brownie batter. Erika told them to "throw it into the dipping cabinet, call it Salty Dog Chocolate, and let's see what happens." It continues to be our most popular flavor.

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

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

Colorado’s own Tin Cup Whiskey 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.