In 1984, President Ronald Reagan proclaimed July 15 as National Ice Cream Day to celebrate the frozen ice cream treat that he and millions of Americans love to eat. Although Reagan intended the day to be a one-time observance, the dairy industry capitalized on the occasion and turned it into an annual celebration now observed on the third Sunday in July.
The dairy industry estimates that per capita the average American consumes four gallons of ice cream a year.
Food historians date the invention of frozen desserts made with rice, dairy, sweeteners such as honey and fruit juices, and snow to the Middle East and Asia as far back as 2,500 years ago.
What we might think of as modern ice cream dates to the seventeenth century in Europe’s royal courts and in 1660 a Sicilian chef, Francesco Procopio Dei Coltelli perfected a prototype invented by his grandfather for machine and began to sell gelato using milk, butter, eggs, and cream in his café in Paris.
While similar, the difference between gelato and ice cream lies in their recipes, the churning technique, and temperature. Gelato contains more milk and less cream, usually no eggs, and is churned at a slower speed which results in a denser consistency. Ice cream, which is lighter and fluffier, is also served at a colder temperature.
Thomas Jefferson is credited with popularizing the dessert in America and serving it at the White House. The Library of Congress has a recipe for vanilla ice cream in Jefferson’s hand that was attributed to his French butler, Adrien Petit.
While ice cream had been served in a variety glass dishes and pastry shells at dinners, the introduction of the conical-shaped waffle cone as a convenient and edible vessel to serve up a scoop of ice cream dates to two independent inventors, one in 1903 in New York and the other in 1904 at the World’s Fair in St. Louis.
Estes Park boats several shops where you can satisfy a craving for a scoop of your favorite frozen desert and then promenade along avenues or River Walk. A few shops offer “homemade” ice cream, others have off-site commissaries or buy from high-end wholesales that cater to small ice cream shops. And while ice cream may be an old-fashioned treat, don’t expect the prices to be.
Hayley’s Ice Cream, 102 E. Elkhorn Ave. Opened in 2004, Hayley’s makes its 32 flavors in house. They also make their own waffle cones.
The Danish Cone Factory, 191 W. Elkhorn Ave. The shop serves up 24 flavors of ice cream in waffle cones made on a 68-year-old waffle iron, one of only seven of these vintage models, made in Denmark.
Flavors of the Rockies, 101 W. Elkhorn Ave. Flavors of the Rockies has beautifully dipped waffle cones decorated with nuts and sprinkles, the perfect cornucopia for a scoop of your favorite flavor.
Munchin House, 130 E. Elkhorn Ave. Munchin House boasts 40 flavors of locally crafted small-batch ice cream, in addition to dairy-free sorbet, sherbet, and nonfat yogurt.
Pines and Cones, 125 Moraine Ave.Pines and Cones is Estes Park’s newest gourmet ice cream shop offers 27 ice creams including both traditional and vegan options.
Dairy Queen, 218 E. Elkhorn Ave. This local franchise serves soft-serve ice cream and other frozen treats including their signature Blizzard, a blend of soft-serve ice cream and mix-ins such as candy, cookie, and brownie pieces.
Estes Park Sugar Shack, 153 Virginia Dr. In addition to ice creams, this shop guarantees visitors a sugar high with fudge and other sweet treats.