Lolley’s Ice Cream is expanding from Monument with a second location opening in downtown Colorado Springs this spring, bringing its scratch-made ice cream and fully gluten-free menu to the city center.
The Lolley’s story begins simply. Before there was a shop, a name or lines out the door, there was a craving. After moving to Monument in 2017, owner Shelley Sapp was trying to recreate a flavor she missed: cinnamon, graham cracker and honey. After some experimenting at home, the result became Graham Slam, now the anchor flavor for what would eventually turn into Lolley’s Ice Cream.
The Sapp family began selling to-go pint kits during COVID-19 before officially opening the Monument location in May 2021. Monument’s historic downtown and small-town feel made it a natural fit for the Sapp family who were intentional in building community and connection. Ice cream had long been how the family celebrated both big milestones and everyday moments, and Lolley’s was designed to create a place for people to come together.
Despite the challenges many small businesses have faced in recent years, Sapp credits flexibility and close attention to customers for Lolley’s steady growth, whether that meant adjusting hours, creating new offerings or staying open to change. This spring, that same approach moves downtown to Tejon Street, across the street from Acacia Park in a former Berkshire Hathaway office. Sapp says the neighborhood’s mix of locals, visitors, families, artists and entrepreneurs, along with its walkability and collaborative small business culture, made the location feel right.
The menu will feature Monument favorites with added room for rotating and limited-batch flavors. Favorites like Nutty Coffee Swirl combine coffee ice cream with candied pecans and cinnamon caramel sauce. And Blueberry Jalapeño Crunch leans into the sweet and spicy contrast of blueberry jalapeño jam, sweet jalapeño ice cream and chocolate pieces.
“Flavor development is a huge part of our identity,” Sapp says. “We love asking our customers for flavor ideas and bringing them into the creative process. Each winter, we host a Create-A-Flavor contest, and the winning flavor earns a spot in our spring lineup.”
Experimentation also helps to keep this fresh. “We love experimenting with our flavors, using high-quality ingredients, and creating ice creams that feel fun, nostalgic or a little unexpected,” Sapp says. “But just as important as the flavors is the experience. We want every person who walks through our doors to feel welcomed, seen and cared for.”
When the downtown shop opens, the entire menu will remain gluten free, with clearly marked dairy-free and vegan options designed to accommodate a range of dietary needs. Stay tuned to their Facebook page for a Grand Opening announcement this spring.
lolleys.com
216 N. Tejon St.
