Within the gamut of innovations in the dessert world, New York’s celebrated pastry chef Dominique Ansel (of cookie shot, cronut fame) has taken the internet by storm with yet another creation that is distinctly his own. Sparking attention online is the butter-dipped-soft-serve which uses a Hokkaido milk soft serve dipped in salted French butter—served in a waffle cone, with or without mochi. With its first known existence November 2025 onwards, the unique ice cream has since become a top trending dessert with a hardened butter shell encasing creamy, smooth frozen dessert—rich enough for more than one person to share a single cone. The idea has since been replicated with versions that are slowly popping up across the world; and everyone’s wanting a bite!
What’s The Appeal
Primarily, the soft serve has taken the fancy of dessert enthusiasts for its indulgent nature—since butter is fatty and when used as a shell, adds an extra layer of decadence. Moreover, the contrast between the smooth ice cream and the warm, salty butter means that the hot versus cold difference in temperature produces a gratifying mouthfeel. Most importantly, like any other viral dessert, its ‘weirdness’ is what makes it most special. It adds an element of surprise, which foodies, content creators and even dessert lovers can make the most of.
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What To Know About The Butter Dipped Soft Serve
Dairy on dairy means that the decadence of the ice cream makes it a calorie-dense and heavy—not ideal for anyone who prefers sweet treats to be lighter on the palate. Since a butter shell feels different over ice cream than a typical chocolate shell that has a characteristic snap when bitten into, its texture tends to be greasy and waxy; not exactly the kind of bite most would imagine taking. If the butter continues to stay melted despite coating the ice cream, the experience of eating it is diluted inevitably. Given the limitations of its availability, the access to such a novelty item might be limited to a few places since it is a trend that is still taking shape.