The Activated Charcoal Gelato, made using coconut milk and coconut cream, and vegan Activated Charcoal Cone duo tastes like a lot of coconut, which is very on brand for the main ingredient: “Activated charcoal comes from burned coconuts,” says owner Martha Trillo. Other vegan cone flavors: roasted beet and dragon fruit, spinach and green matcha, and coconut geranium. Photo by Chad Chisholm 
The Heaven Creamery recipe development process is made a little clearer with the Green Matcha Gelato mixed with Blueberry Lavender Sauce: “I don’t know how that one started,” Trillo explains. “Flavor pairings just come to my mind and, in my opinion, I can tell if it’s a good combination. I wanted to add some color and texture—something more fun—so I thought of blueberries. And then I thought, let’s put some lavender seeds in there and see how it goes.” Photo by Chad Chisholm 
The Vanilla Brownie with Dulce De Leche Ice Cream is the epitome of a cheat day menu. “Everybody loves that one,” Trillo says through a grin. Photo by Chad Chisholm 
“When my daughter and son were very little—so many years ago—and we discovered Mango Sticky Rice, we all three fell in love with the Thai dessert,” Trillo says. “Since then, we were always looking for a place to have it. I wanted to do the dessert our Heaven way, with fresh mangoes being our addition. We also have vegan mango gelato, a sweet and salty coconut cream and a fun presentation using the coconut shell. We use every part of the coconut.” Photo by Chad Chisholm 
The double-stacked Crazy Berries Belgian Waffle feast is indulgent. Although, the vanilla ice cream and cream cheese are topped with a mixed berry sauce without any added sugar, fresh berries and a dark chocolate sauce—and housemade whipped cream. Photo by Chad Chisholm 
About those Smoothies on a Stick: Besides growing up having fruit popsicles available in ice cream shops in Mexico, “I was inspired by my daughter, who is a competitive bodybuilder and does personal training, so really needs to watch what she eats,” Trillo continues. “We can tell you how many calories are in each Smoothie-on-a-Stick flavor. I think the highest is 50 calories.” Photo by Chad Chisholm 
Roasted peaches are just the first thing to make the mouth water when it comes to the Roasted Peaches Belgian Waffle. There’s the brie cheese filling— inside the cooked dough— peach marmalade, mascarpone gelato and, of course, the very waffle itself. The bread-like recipe “takes three days to make,” Trillo says. Photo by Chad Chisholm 
This Frozen, not-just-plucked-from-the-produce-section-no-matter-how-real-it-looks Avocado uses an avocado skin covered in dark chocolate as its base and is filled with avocado ice cream. For the pit: “We make a softened chocolate and cake truffle, so you can spoon through the whole thing,” Trillo says. Photo by Chad Chisholm
If a textbook scoop of smooth, flavor-packed ice cream is the calling card of summer, then summer never, ever ends at a certain new shop in Centennial—but not in the way a dog-days season can make jeans fit a little too snug after copious outings to procure a cone. Martha Trillo, and family, have spent the last six years deciphering a world of frozen, churned goodies without health setbacks in their Avon dessert shop, Kiwi International Delights—“we are all lactose intolerant,” Trillo says. As of February, they’re sharing that magic here at their second location, Heaven Creamery.
“The most important thing about our product is the way we make everything,” says Trillo. “We don’t use any processed sugar. We use a lot of vegetables and fruits, using as many organic products as possible—no artificial colors or flavors. In some of our Smoothies on a Sticks [the Heaven Creamery way of describing healthy popsicles], you can find protein/collagen, a lot of good stuff.” The shop doesn’t even stock traditional sprinkles: “We don’t want to ruin our healthy way of making ice cream with frosted sugar and artificial colors,” says Trillo, head flavor creator. “Our sprinkles are coconut, pecans, almonds, fresh fruit and some housemade marmalades and sauces.” (Oreos are on the list too.)
The philosophy applies to everything behind the case, which covers the gamut from ice cream to a plethora of popsicles (the Smoothies on a Stick are just the start of that menu) to vegan sorbets and gelatos. All are inspired by Italian and Mexican methods—Trillo is from Mexico. She goes to Italy once a year to “train.” Total, they’ve concocted more than 400 flavors—some traditional stateside pairings and some a lot more unique—none of which Trillo used an actual recipe to create.
And still, this doesn’t quite cover the wow-factors coming from the kitchen. Because they’ve done something else to take the ice cream category to an entirely different, gourmet place: Plate up outright dessert dishes that could be expected to come out of a gastronomy buff’s cooking space. “You are always going to have fun with an ice cream cone, but why not go beyond that?” Trillo asks. Why not, indeed.
I SCREAM, YOU SCREAM
Heaven Creamery
The Streets at SouthGlenn
720.398.9156
