UPDATE: March 30, 2016 at 1:50 p.m.
The sweet treat we told you about back in August has hit the East Coast and, unsurprisingly, the flood of Instagram posts has followed. Thanks to Eggloo in New York's Chinatown, the puffed-up waffle cone—an egg-based confection made in Hong Kong style—has become internet famous yet again.
We took a trip to the ice cream shop to get a first-hand look and taste of the dessert that everyone's talking about. And we have to agree that it's totally worth all the hype. After sizzling the batter in a bubbly waffle iron, the cones get placed in plastic cup or paper cones (to catch any melty ice cream). From there, you choose your scoops and add any and all toppings that your heart desires—from chocolate-dipped Poky to Fruity Pebbles cereal to fortune cookies.
ORIGINAL POST: August 13, 2015 at 10:53 a.m.
What is a puffle cone? Just the cutest edible bubble wrap that's ever existed. And when the mad geniuses at Cauldron Ice Cream in Santa Ana, California, developed their inspired receptacle for ice cream and put it on the menu three weeks ago, they had no idea how much of a thing the puffle cone would become. Here are five reasons you must try it at some point in your life — time to put it on your food bucket list immediately.
1. You'll get two desserts in one. The puffle cone is based on the Hong Kong egg waffle, says Desiree Lee, 26, one of the shop's partners. (The egg waffle is a popular Hong Kong street snack that is made with an egg-based sweet batter.)
2. It will be different from all the other cones you've tasted. Sugar cones, wafer cones, pretzel cones, waffle cones: been there, done that. When you want to level up, you go full puffle.
3. You get to say "puffle" a lot as you're ordering and eating it. Try saying it out loud right now — so fun.
4. The ice cream you order is made right in front of your face. Cauldron makes its ice cream using liquid nitrogen, so you get all that cool smoke-effect magic and you know your ice cream is really fresh.
5. It's made for Instagram. Like, seriously, look at this:
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