It started as an ice cream parlor in 1992 in downtown Boulder, Colorado. Today, Boulder Ice Cream is a household name around the Rocky Mountain Region.
Offering up 12 creamy, dreamy, scrumptious flavors—all 95 percent certified organic—Boulder Ice Cream is focused on creating concoctions with no artificial anything. On a recent visit, our crew was treated to a freshly made batch of Salted Caramel Crunch — yes, even the toffee is organic!
Up until 2001, the ice cream was made in “old-fashioned” rock salt and ice crank-style ice cream churns. Now it’s “fashioned” in modern batch freezers that do a formerly 35-minute job in 5–7 minutes, equal to 1,700 pints in 5 hours.
We asked what makes Boulder Ice Cream so rich and creamy; it’s the ratio of air (low) and butterfat (high). So it falls in the category of “premium” ice cream. No argument from us on that ranking!
Along with making great products, the company is all about doing good, too. They source their milk, eggs and cream from local Colorado dairies. Their factory is wind powered. And they participate in Boulder’s local zero waste initiative to reuse, recycle and compost as much as possible.
Along with their ice creams, the company has branched out to making organic gelato (the Italian-style ice cream). The name? Figo!, which means “cool” in Italian.
So what’s the difference in the two brands? Both start out with a similar base, but gelato has a higher proportion of milk and no eggs. It’s also churned more slowly, which makes it even denser than ice cream.
Regardless, both are divinely delicious. So, in the words of Robert J. Hastings of Tinyburg Tales:
“…stop pacing the aisles and counting the miles. Instead, climb more mountains, eat more ice cream, go barefoot oftener, swim more rivers, watch more sunsets, laugh more and cry less. Life must be lived as we go along. ”
Read more about Boulder Ice Cream’s array of flavors at bouldericecream.com.
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