When it comes to ice cream, it doesn’t get more artisanal than Uptown’s Frozen Matter. Since opening in April 2016, the shop has been one of the few in the country—and the only one in the state that co-owner Gerry Kim is aware of—operating an in-house dairy plant. That means pasteurizing its own milk and cream on-site, rather than sourcing a pre-made ice cream base as many others do.

The “cow-to-cone” approach paid off, earning Frozen Matter not one but two mentions on our list of Denver’s 25 Best Ice Cream Flavors last year (for its Milk and Cookies and the Beet Goes On flavors). Naturally, we were thrilled to learn that Frozen Matter is now plotting its second storefront, this one located in a former jewelry shop on South Gaylord Street in the Washington Park neighborhood. “The dairy plant at our Uptown location will source ice cream for the Wash Park location,” Kim says, “so we plan to have the same offerings, with rotating flavors, as we do in Uptown, at least for now.” And while Kim does expect to see more of a family crowd in the new location, she and co-owner Josh Gertzen still plan to offer spirit pairings and beer floats.

As for duplicating Retrograde Speakeasy, Frozen Matter’s walk-in-cooler-concealed speakeasy, you’ll just have to wait and see what happens. “We do have some extra space back there,” Kim says, “but we don’t have a plan yet.”

Look for the new shop to start scooping in December.

Callie Sumlin
Callie Sumlin
Callie Sumlin is a writer living in Westminster, and has been covering food and sustainability in the Centennial State for more than five years.