Java Cow milks it for all it’s worth.
It’s all about using the best ingredients and creating homemade goodness. “We won’t serve it unless it’s primo,” said Ken Davis, owner of Java Cow Cafe & Bakery in Park City. And with over 20 years of experience, he knows what he’s talking about.
After purchasing the Main Street location in 2003, Davis took six months to train with ice cream hall of famer, Malcolm Stogo. “I learned how to really make house-made ice cream and I discovered a new passion.” This passion is infused into everything found at Java Cow.
Because they use all-natural ingredients and make their ice-cream on-site, you really can’t go wrong with whatever you choose. Said Davis proudly, “We use Malcolm Stogo’s very own recipes for our vanilla, chocolate and coffee,” So, whether you enjoy traditional, classic flavors or prefer seasonal fruit creations, such as fresh peach, everything is simply bellissimo.
“We also offer gluten-free, vegan options,” said Williams. “Non-dairy can be tricky. But we experimented with a coconut and oat base, and after about 3½ years we came up with a beautiful, delicate balance.” It’s this commitment to excellence that has made Java Cow a Park City landmark.
“Everytime we visit Park City, we stop here to get an ice cream cone. It’s become a family tradition,” said Annie Schmidt of Wisconsin.
Arguably, however, the most popular of all the ice creams at Java Cow is their pistachio. “We use 100% pure Italian paste, which produces a rich, creamy flavor,” explained general manager, Rebecca Williams.
”It took over a decade to perfect the recipe,” Davis said. “Most pistachio ice creams are made with almond extract, which is a completely different flavor than the real thing. We make real, authentic pistachio ice cream.” Not surprisingly, the take home pistachio pints sell out very quickly.
Unfortunately, man can’t live on ice cream alone, and at Java Cow they have you covered. The eclectic shop opens everyday at 8:00 am, with premium hot tea, organic, locally brewed coffee and delicious, hot chocolate. However, what really brings in the morning crowd is their pastry selection.
“Our head baker, Charlie, has been with us since the beginning, and everything is baked at our on-site kitchen,” said Davis. From made-to-order waffles, crepes and breakfast sandwiches to made-from-scratch biscuits, croissants and quiches.
“I just had a chocolate croissant and it was just amazing,” said Jennifer Weeks of Tremonton, Utah. “It’s made me want to come back for more.”
The shop is also a treasure trove of locally themed items and distinctive speciality gifts. Said Willaims, “Ken has personally selected each of the items here, and they each have a place in his heart.”
Perhaps it’s because of all this care, time and effort that Java Cow has become so famous. Locals and visitors alike consider it a must-stop when walking Main Street. Even renowned street artist Banksy felt its attraction and left his signature artwork on the south side of their building.
With its growing success, the family-owned business added a sister location at Kimball Junction in 2015. I Love Moo offers the same delicious ice cream, along with smoothies and Acai bowls. Plus, Davis and Williams just returned from the Snacks and Treats Expo in Indianapolis, and after being inspired by the latest innovations, have decided to add a small candy shop to the I Love Moo location. “There are so many new creations, like freeze dried candy,” said Davis.
It’s this desire to constantly move forward and keep up with the latest trends that has kept Java Cow fresh and dynamic. “Many of our regulars come in just to see what new thing we have going on,” said Williams.
Ultimately, it’s the passion for perfection and a commitment to quality control that keeps customers coming back. Williams perfectly explained Java Cow’s allure: “We want everything to be fresh, fun and exciting.”
Feature Image: Rebecca Williams: General Manager of Java Cow Coffee and Ice Cream. All photos by John Taylor.
