A couple of weeks ago, we reported on the DBGB Cool Dog, an epic hot dog-ice cream hybrid from N.Y.C.'s Morgenstern's Finest Ice Cream and DBGB Kitchen and Bar. This is it! We thought to ourselves. The most innovative frozen treat of our time!
And then we were introduced to the Sweet Corn Ice Cream Taco. The latest savory-turned-sweet creation was dreamed up by dessert genius Dominique Ansel and Alex Stupak, the renowned chef behind New York-based Mexican eatery Empellon. The "taco shell" is made with a masa waffle cone, which is then filled homemade sweet corn ice cream and a swirl of roasted corn caramel. To finish, it's garnished with lime zest and a sea salt rim, and served with a key lime wedge and smoky pasilla salsa verde on the side. It's basically the updated version of the classic Choco Taco, and we can't wait to try it.
The Sweet Corn Ice Cream Taco will be available starting at noon on Friday, July 15 through Sunday, July 17 at Dominique Ansel Kitchen in N.Y.C.'s West Village. (BYO chips and salsa.)