Welcome to Mark’ssince 1945
Fresh frozen custard in Idaho Springs, Colorado, since 1945.
A window on main street
A custard window on the main street of an old mining town, with the mountains close enough to touch. Same idea since 1945: make it fresh, hand it over the counter.
Custard, not ice cream
Made like ice cream with one difference that changes everything: egg yolk in the base, and a slow churn so less air gets in. Dense, silky, and it holds its shape on the spoon.
A flavor for everybody
Vanilla bean and dark chocolate for the purists, black raspberry and honey lavender for everyone else. Eighteen in all, every one churned here.
After the hike
Idaho Springs sits in Clear Creek Canyon, where people stop on the way up to the peaks and on the way home. A cone tastes better after a hike.
Why people come back
Made today
Custard is churned in small batches through the day. What’s in the cabinet was made this morning.
Family run
A small team at a small window. The people who scoop it know the regulars by their order.
Eighteen flavors
Every one of them, every day we’re open. Ask for a taste on the little wooden spoon.
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.
Book the truck
The Mark’s truck brings cones, concretes and pints to weddings, races, festivals and block parties all over the Front Range.
