One spoonful of High Point Creamery’s ice creams and you know you’re dealing with unique and elegant flavors invented by someone who appreciates fine ingredients. That’s why we think it’s logical and such a smart move that High Point Creamery owner, Erika Thomas, has started a Guest Chef Series. To get things started, Thomas has collaborated with Samm Sherman, chef of Root Down restaurant to make some really creative ice cream flavors. Root Down’s is the first partnership in her new series but the next in the Chef series will be announced soon. We know who it is and it’s gonna be great! Until then, our lips are sealed – until pried open to taste more Guest Chef yumminess.
The two flavors that were produced by the Root Down partnership are Banana Crème Brulee Pie and Cherry Miso Chocolate Chip. They are currently being served at High Point Creamery and Root Down. But High Point is also introducing five additional, new flavors in honor of the fall season. Here’s the lineup as described by High Point Creamery:
- Brown Sugar Cinnamon: Sweet, cinnamoney, buttery deliciousness.
- Joan’s Pumpkin Pie: The family pumpkin pie recipe pureed into ice cream.
- Caramelized Apple Sorbet: Sweet, buttery, sour apple goodness—the inside of an apple pie.
- Chocolate Coconut: Dairy free and vegan—a malty slice of happy.
- Root Down’s Banana Crème Brulee Pie: Banana ice cream, brulee chips, peanut butter ganache, house candied beer nuts and chocolate chips.
- Cherry Miso Chocolate Chip: Sweet, salty, umami—it’s like a sexy, salty, cheesecake!
All new flavors are now scooping in the shop and available in to-go pints. Stop by High Point Creamery at 215 S. Holly Street to sample the tasty outcome of this creative Denver partnership.
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