The ice cream sandwich gets a delicious upgrade.
You can’t improve on perfection, right? So we were sure the ice cream sandwich couldn’t get any better. Then we caught wind of High Point Creamery’s croissant-instead-of-cookie rendition, available only at RiNo’s Denver Central Market. Oh, my.
“We make our Ice Queen Sandwich to order with this amazing kouign amann (pronounced queen ahmon), a croissant made with brioche dough every morning at Izzio bakery next door,” says High Point owner Erika Thomas. “As the ice cream melts, it soaks into the amann, and we serve it with our house-made caramel or fudge sauce, slightly warmed, so you can dip it.”
High Point is among a flurry of shops that are re-imagining the classic, including a Pop- Tart sandwich at Ice Cream Riot in Cheesman Park; one made with stroopwafels (the thin Netherlands treat) at Frozen Matter in Capitol Hill; the brioche doughnut Gooey Cooie at Sweet Cooie’s Ice Cream and Confectionary in Congress Park; and a version made with a warmed Vinh Xuong fried sesame bun at Gelato Boy in RiNo. If you think nothing tops a cookie, think again.
MAKE IT AT HOME
1. Look for dense, but not stiff, bread.
2. Rest your ice cream at room temperature for about five minutes.
3. Scoop a quarter cup of ice cream onto a palm-sized slice of room-temperature bread. Top with an identical slice.
HIGH POINT CREAMERY
Denver Central Market, 2669 Larimer St. (other locations in Hilltop and Berkeley)