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In My Kitchen: Patrick and Julie Shaw, Red Trolley

The duo behind Highland's Red Trolley, a coffee and cone cafe.

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Kitchen Cred The Shaws opened Red Trolley in July 2008 as a place for Highland residents to score tasty treats made without the artificial ingredients—high-fructose corn syrup, trans-fatty acids, synthetic coloring—that have invaded the food biz. Their aim: to provide patrons with eats they can feel good about. No doubt this commitment stems from Patrick’s exposure to a healthy lifestyle while growing up in Lynn Haven, Florida, where his mom launched a small chain of health food stores called Shaw’s Vitality Shop. For Patrick and Julie, a night out for ice cream generated a serendipitous epiphany that resulted in their very own cafe.

Chocolate-chip cookie ice cream sandwiches

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Preheat oven to 350°. Coat two baking sheets with cooking spray.

Cream the sugars with the butter. Add eggs. In a separate bowl combine flour, baking soda, and salt. Add dry mixture to wet ingredients and stir to combine. Add chocolate chips.

Drop the dough by heaping tablespoons onto prepared baking sheets (at least 1 ½ inches apart). Bake cookies until firm around the edges, approximately 12 to 15 minutes. Allow to cool completely.

Using a 2-ounce ice cream scoop, heap your favorite ice cream onto the underside of one cookie, top with another cookie, and press gently.

Kitchen Cred The Shaws opened Red Trolley in July 2008 as a place for Highland residents to score tasty treats made without the artificial ingredients—high-fructose corn syrup, trans-fatty acids, synthetic coloring—that have invaded the food biz. Their aim: to provide patrons with eats they can feel good about. No doubt this commitment stems from Patrick’s exposure to a healthy lifestyle while growing up in Lynn Haven, Florida, where his mom launched a small chain of health food stores called Shaw’s Vitality Shop. For Patrick and Julie, a night out for ice cream generated a serendipitous epiphany that resulted in their very own cafe.

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Chocolate-chip cookie ice cream sandwiches

Preheat oven to 350°. Coat two baking sheets with cooking spray.

Cream the sugars with the butter. Add eggs. In a separate bowl combine flour, baking soda, and salt. Add dry mixture to wet ingredients and stir to combine. Add chocolate chips.

Drop the dough by heaping tablespoons onto prepared baking sheets (at least 1 ½ inches apart). Bake cookies until firm around the edges, approximately 12 to 15 minutes. Allow to cool completely.

Using a 2-ounce ice cream scoop, heap your favorite ice cream onto the underside of one cookie, top with another cookie, and press gently.

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