I am not sure I can describe the giddy delight of this combination. Not sure I can express the indulgence of it, so extreme in my world that it is decadent. In-house frozen summer treats are nothing new around here; popsicles and ice cream sandwiches and vanilla are never in short supply. Cones, too, are often present and sometimes mint chocolate chip, but never sugar cones.
Things evolve this way. All the boys like vanilla, so it’s easy. All three, too, like cake cones. They are at ages where an ice cream cone a day has no effect on health or heft, not that any of them would stop to consider either.
I do not like cake cones, a scrunchy, airy styrofoam concoction I’ve never understood. And while I like vanilla, I’m not tempted by it. It is temptation itself that I resist. I don’t over-indulge in anything, except perhaps the worry of over-indulging. But last week, alone at the grocery store, I stood in front of a foggy glass door and wondered, “What bad thing will happen? Cavaties? Countless pounds?” I hesitated. “Unlikely.” I nonchalantly tossed mint chocolate chip, my favorite flavor, into the cart. Then, standing before the cone options, I noticed the mixed marriage of cake and sugar. “Could they be as good as in a shop?” I wondered. “Or will they be a crumbled mess?” (Not that I am judging crumbled messes at this point. Every cone has her day.) I put my fears aside and brought them home.
As I popped open the cardboard box and spied true styrofoam, its smartly formed ridges holding each sugar cone whole and safe, I admired the design of their container. I opened it carefully and slid a cone from its home. The sharp edge of the scoop lifted the ice cream in a thick rippled curl and I pressed it inside the cone as gingerly as I would return a baby bird to the nest. Another scoop created a full round mound. I bit the ruffled excess from the edge, a first bite cliche, and pressed the soft, frozen cream to the roof of my mouth, feeling the cold and the sharp bite of the mint travel up my sinus, then the thick snap of the dark chocolate under my teeth. A week later I wonder if it is the treat itself or the feeling of naughtiness that delivers the thrill.
Mint Chocolate Chip has always been my favorite , and if in a cone, only a waffle cone!!
xoxo
Karena
The Arts by Karena
My only ice cream weakness just happens to be French Silk. It's so nice to give yourself "permission" once in a while I must agree!
Patricia:
Beautifully written. Try the coffee, you would never know it's lo fat. A manageable indulgence.
This is mean–I now will want one all day along. Have a fantastic Day!! xoxo
Mary
I can so relate to your story. I have often had that same internal debate with myself while shivering in front of the frozen food isle. I have recently fallen in love with gelato. Talenti gelato to be exact. It comes in a classy clear plastic container with rich brown lettering, so that each pint shines like a little jewel inside it's frozen vault- Black Raspberry Chocolate Chip, Sea Salt Carmel, Belgian Milk Chocolate, Alphonso Mango. Rich and creamy like ice cream but more delicate in texture and more pure in the intensity of flavor. Really exquisite. If a frozen dessert treat can be called exquisite. And I think it can. https://www.talentigelato.com/
It's the naughtiness.
Beautiful words. I feel as though I just had a sugar cone mint chocolate chip. It's the little indulgences in life that truly bring the most sinscere joy, right? Thanks for posting this. (I, too, buy the styrofoam packaged sugar cones… in fact, you have reminded me that we are out!)
Katherine
What a delightful post! Mint Chocolate chip I think was invented by Baskin Robbins before you were born!
Anyway; it is my favorite flavor….there is one little BR left here in Santa Barbara (it was one of the first companies to have
"franchises"!
There is another ice cream store started by a neighbor! She uses fresh eggs from her neighbors…etc. She hand makes her ice cream herself in small batches! Her "mint chip" will make you faint!
You have to come visit me!!!
Penelope