Hungry Buff: Ripple frozen yogurt

With the allure of healthier options and beautifully cut fruit, the frozen yogurt craze might just be giving ice cream a run for its money. Boulder’s own Ripple is a new frozen yogurt shop that will have ‘froyo’ lovers giddy with its natural flavors and fresh vibe.

The shop, which just opened in January, seems to be a carefully hidden secret, tucked away in the King Soopers strip mall at 30th and Arapahoe. Stepping out of the dingy parking lot and into Ripple though feels like a cheerful transition into a futuristic world of sweet treats. With big windows, white plastic walls, and Jetsons-style furniture, the store fulfills any trendy expectations one might seek in a yogurt shop.

Twenty-year-old music and psychology double-major sophomore Emmie Matsuno said that getting frozen yogurt is a trendy thing to do around town.

“Froyo is the cool thing to get these days,” Matsuno said. “My roommates are into it and other people are talking about it. Me and my friends have been talking about bonding and going to get frozen yogurt.”

With pre-existing shops like Cefiore and Maiberry (both on Pearl Street), frozen yogurt has already found its niche in Boulder. But unlike these other spots, Ripple differs in a certain aspect: It is an entirely self-serve establishment. Between 16 flavors and over 40 toppings, guests can create unique yogurt monsters. The final products are then priced by the ounce.

Ripple owner David Humphrey, who owns the shop with his wife Jamie Gardner, said that customers often know exactly which type of frozen yogurt suits them best.

“People are very passionate about their flavors,” Humphrey said. “I made a big mistake. I took down vanilla for the last four days and it’s the only flavor where people have literally walked in, seen there’s no vanilla and walked out. I’m like, ‘Okay, note to self, must keep vanilla on the machine.’”

The store features flavors anywhere from the typical strawberry or chocolate to the more unusual green tea or pumpkin. With a large array of toppings (including bright fruits and homemade cookie crumbles), just what to choose may feel overwhelming.

In an attempt to use natural products, Humphrey said that Boulder Ice Cream produces their yogurt. They also are working to incorporate more vegan options into their menu.

Nineteen-year-old psychology and education sophomore Julie Pollack said though frozen yogurt can be a healthier option, it still is a dessert.

“Compared to ice cream frozen yogurt is healthier,” Pollack said. “But not compared to other snacks; apple vs. frozen yogurt, an apple [is healthier].”

Regardless, the yogurt is smooth and rich and the delicious additions only add to the flavor. Humphrey said that frozen yogurt usually has a positive effect on people.

“What I love is that is that we’re meeting our customers and that they are really happy,” Humphrey said. “Everybody seems to be in a good mood, and I think it’s because it’s desert and it’s a bit of a treat.”

Contact CU Independent Staff Writer Stephanie Riesco at [email protected]