Ice cream cone toppings. Who thought it would be a good idea to add weight to an already architecturally flawed design? With these add-ons supported only by a melty, soon-to-be liquid, you’re destined for a mess.
That is, unless you do some re-engineering. To keep things more in tact, put the mini marshmallows, cookie dough bites or whatnot inside the cone before adding the ice cream. Turn your toppings into “bottomings.” We first heard the idea on Dan Pashman’s webseries “You’re Eating It Wrong,” and it just makes structural sense.
The practice is particularly helpful with waffle cones, which often have that pesky hole at the bottom. You can seal it up by adding melted chocolate to the tip (always a good idea), but if you’re in a pinch, simply drop an M&M or two into the empty cone.
Another great thing about bottomings: when you think you’re just about done with your blissful ice-cream-eating experience, there’s one more tasty surprise.
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