If the August heat has you screaming for ice cream, relief isn’t far away. These locally owned ice cream shops have something to satisfy every craving, from gluten-free cones to boozy sorbets.
Edison’s Ice Cream
172 N. College Ave. Unit A1, Fort Collins
911 8th Ave., Greeley
Edison’s Ice Cream serves up a dozen flavors and a couple of seasonal scoops, but what’s not in them is the real draw. Every flavor and cone is gluten-free, and half of the menu is dairy-free too.
“The gluten-free community has been a big cheerleader for us, which has been really cool to see,” says Julianna Follon, Edison’s business development director. “A lot of people are like, ‘I haven’t had a waffle cone in 10 years because I can’t have gluten, and this is heaven, getting to eat waffle cones again.’”
From the double Oreo to the strawberry shortcake, the lack of gluten at the shop provides customers the confidence that Edison’s won’t risk cross-contamination. For ice cream lovers with other dietary concerns, like allergies to tree nuts, eggs or soy, ingredient guides are available for each flavor.
Edison’s gluten-free concept came about serendipitously during the early stages of recipe development. Co-founder Nate Frary initially sought to develop high-quality, dairy-free options inspired by his own dairy intolerance.
By chance, the recipes largely lacked gluten. The team ran with it and embraced a fully gluten-free menu. While the choice has made Edison’s a hit with gluten-sensitive customers, it’s the dairy-free scoops that have customers doing a double take.
“We have tons of people who eat our dairy-free options, and they don’t even know they’re dairy free,” Frary says. “A lot of people will ask us, very seriously, ‘Is this actually dairy free?’ They think we’ve made a mistake.”
One of his favorite dairy-free and gluten-free options is the No-Bake Cookie, which is based on a nostalgic childhood treat with peanut butter, chocolate and oats. On his cheat days, when he throws caution to the wind, he goes for a salted honey scoop, dairy and all, with honey sourced from Greeley.
Sabor San Pedro
117 E. 22nd St. #1, Greeley (Sabor San Pedro)
201 S. Elm Ave. #2, Eaton (Ice Cream Shop)
Sabor San Pedro draws inspiration from the flavors of Mexico. With 32 ice cream and sorbet flavors, Luz Lozano and her father, Jose, create their product by the barrel—or “garrafa.” Lozano says their old-fashioned, hand-churned production method gives the ice cream an authentic, rich flavor.
“The new equipment is easier for making ice cream, but the flavor is not going to be the same,” she says. “We make everything—all of our ice creams, popsicles and aguas frescas—from scratch.”
Named for Jose’s hometown in Mexico, San Pedro Piedra Gorda, the family uses fresh mango, strawberries, passion fruit, watermelon and other natural ingredients in their products. They also serve classic Mexican flavors, like mazapán, Gansito sponge cake and, for the adult crowd, tequila sorbet.
Made with Centenario and served with a slice of lime, the tequila sorbet requires a valid ID. Like Sabor San Pedro’s other flavors, it’s available for purchase by the pint to take home. Their pepino (or cucumber) split draws inspiration from the banana classic: Served with scoops of mango, watermelon and lime sorbet, it’s topped with spicy Tajin-sprinkled cucumber, fresh fruit and a sweet and tangy chamoy sauce.
Lozano also owns the Ice Cream Shop in Eaton, where the business first started, with her husband, Joshua. There, they produce the dozens of fresh flavors that characterize their shops.
“It’s a lot of work, but it’s worth it,” she says.
Josh & John’s Ice Cream
1981 Jessup Drive, Fort Collins
501 Cleveland Ave., Loveland
When Courtney Fasbender tried the ice cream at Josh & John’s, she thought it was so good that it inspired her to get into the business.
“When I moved here, I tried all the ice cream around,” she says. “At Josh and John’s, when I tried the Purple Mountain Majesty, I was like, ‘They know what they’re doing. This ice cream is amazing.’ I came back the next time and asked if they were hiring.”
For a couple of years now, Fasbender has been the general manager of the downtown Loveland location, where she serves up scoops of pistachio, orange creamsicle, Dutch chocolate, oatmeal cookie and the flavor that won her heart. An ode to the Front Range, the blend gets its purple color from taro, a tropical root with a subtly sweet and nutty flavor, and comes loaded with chocolate-covered raspberry truffles and a black raspberry swirl.
Josh & John’s ice creams are made with locally sourced dairy and are free of corn syrup and added dyes. But Fasbender says it’s the small-batch, slow-churn process that makes the flavors stand out.
“It’s got a creamier texture,” she says. “It lingers a little bit when you lift your spoon up, and to me that’s always been a sign of good ice cream.”
The family-run business, with locations in Fort Collins, Loveland and Colorado Springs, accepts customer recommendations for special flavors, like a recently featured chili mango ice cream. In August, Fasbender says to look out for a peach flavor, an annual Josh & John’s staple that honors the fruit’s season.
“It’s something people look out for,” she says. “Coloradans love their peaches.”
Pines & Cones Ice Cream
125 Moraine Ave. D, Estes Park
Downtown Estes Park has many ice cream options, but Pines & Cones offers a place to put your feet up after a long day of window shopping or hiking.
“We’re the only shop that has indoor seating,” says Jennifer Comstock, owner of Pines & Cones, which is centrally located across from the Estes Park Riverwalk. “Rather than just walking in and grabbing something to walk around [with], you can come in, sit and stay for a while.”
That’s been a good option for families with kids, who can enjoy the shop’s games and colorful decor. The small-batch, handcrafted ice cream menu offers classics such as butter pecan and cookie dough as well as specialty flavors, like lavender honey, lemon blueberry cheesecake and Nutter Butter, which is inspired by one of Comstock’s husband’s favorite childhood cookies.
They also offer a variety of dairy-free, gluten-free and vegan options. Guests who can’t decide on just one flavor can opt for a flight.
“All over town, we have beer flights and whiskey flights and wine flights, so we do a little egg carton with six half-size scoops of ice cream,” Comstock says. “You can try a bunch of different flavors, and it’s great for sharing.”
