High Point Creamery has just launched their Guest Chef Series—an exciting collaboration with local restaurants to invent Denver’s most creative ice cream flavors. The artisanal ice cream shop has released six new flavors—two of which are the result of their collaboration with restaurant Root Down. High Point Creamery owner Erika Thomas says that the Guest Chef Series is about making ice cream with friends.
This is the first partnership in the Guest Chef Series, and the new flavors are likely to make Denverites scream for more. The two flavors that were produced by this partnership—Banana Crème Brulee Pie and Cherry Miso Chocolate Chip—are being served at High Point Creamery and Root Down.
Here is the full list of High Point Creamery’s new flavors:
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!