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foodie: Dairy Queen

by Brian Clarey

Dairy Queen large soft-serve, dipped

something awesome

On the phone with a friend in New York, told him I was going to Dairy Queen for something cold and delicious. “You know what you should do?” he said. “Get the large.” “The large what?” I asked. “Doesn’t matter,” he said. “If you don’t get the large you’ll regret it.” Hmmm. So when winnowing down the menu I went past the Dilly Bars, Blizzards and Peanut Buster Parfaits — longstanding favorites all — and went straight for something old school: the vanilla soft-serve cone, large of course, dipped in chocolate. DQ has the best vanilla soft-serve ice cream in the business, in my opinion, and I like how it looks kind of like a snowman instead of a swirl. But even if I didn’t like the ice cream, I’d still get it just to watch the miracle of the chocolate dip, wherein the counterperson inverts the cone, eases it into the dark goodness and holds it there, upside-down, until the chocolate hardens into a shell. Who doesn’t the ice cream fall from the cone? How does the chocolate harden so fast? These are questions best addressed while eating an ice-cream cone as big as a flashlight. Moral of the story: Always get the large. — Brian Clarey

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