Dense, silkyfrozen custardin eighteen flavors
Churned slow at a walk-up window in Idaho Springs, Colorado, since 1945. Vanilla bean to honey lavender: pick one.
All eighteen
Classics, fruit, chocolate, nuts and a few you won’t find anywhere else. Every one is churned at the window and hand-packed in the pint.
All eighteen flavors
Georgia Peach
the summer one
Mint Chip
cool, and a little fancy
Black Raspberry
deep purple, all berry
Butter Pecan
warm flavors, served cold
Cookies N Cream
never grew out of it
Strawberry
real berries, real pink
Dark Chocolate
dense, dark, not too sweet
Lemon Shortbread
a lemon bar, only colder
Pistachio
the green one
Salted Caramel
sweet first, then salty
Birthday Cake
no birthday required
Rocky Mountain Road
up the canyon
Vanilla Bean
where it all starts
Cherry Chip
cherries and chips
Honey Lavender
a little floral
Coffee Toffee
morning, only colder
Maple Walnut
pancakes, frozen
Peanut Butter Cup
for the peanut butter people
Custard, not ice cream
Egg yolk in the custard
Frozen custard starts like ice cream, then adds egg yolk. In the US it has to hold at least 1.4% egg yolk solids by weight. That is where the silk comes from.
Churned slow
A slow churn whips in less air, so the custard comes out dense. It holds its shape on the spoon and doesn’t melt into foam.
Made today
Custard is best within hours of churning, so we make it in small batches all day. What’s in the cabinet was made this morning.
Stack a cone
Tap a flavor to drop a scoop on the cone. Mix them however you like, up to four high, then ask for it at the window.
Tap a flavor to drop the first scoop.
More than a scoop
The whole menu
Waffle cones made hereCones & cups
Any of the eighteen, in a cup, a cake cone or a waffle cone pressed at the window.
Upside downConcretes
Custard blended thick with mix-ins, so thick we hand it over upside down.
Hot fudgeSundaes
Two scoops, hot toppings made in the back, whipped cream and a cherry.
Extra in the tinShakes & malts
Any flavor as a shake, a malt or a float. The rest stays in the tin, and it’s yours.
Every flavor, by the pint
All eighteen, hand-packed in the 16 fl oz pint in the freezer by the window.
Up the canyon
A walk-up window on the main street of Idaho Springs, the old gold-rush town in Clear Creek Canyon, about forty minutes west of Denver on I-70.
- Open
- Every day from spring until the first real snow; weekends through winter when the canyon is clear.
- Order
- At the window. Eat it on the bench, the creek is a block away.
- Pints
- All eighteen flavors in the freezer by the window.
Book the truck
The Mark’s truck brings cones, concretes and pints to weddings, races, festivals and block parties all over the Front Range.
