Get your licks. Cronut creator Dominique Ansel has reinvented the humble ice cream cone — just in time for spring. The sweet new creation, called the Dipped Whisk, features two sugar cone cups, each filled with three layers of Talenti gelato ingredients.
The cups are sandwiched together to create a sphere then placed atop a golden whisk that’s dipped in a vanilla Chantilly whipped cream. Customers eat the treat right off the whisk, as if they’re licking the bowl after whipping up dessert. “It looks really light, but inside it tastes crunchy and bold — lots of different textures.
When you bite into it, it’s exciting,” Ansel told The Post. “I don’t just want people to eat ice cream in a cone or a cup. It would look like anything — it’s boring.
” The acclaimed pastry chef will dole out 100 of the Dipped Whisk confections at his namesake, Dominique Ansel Bakery (189 Spring St., Soho), every morning from from Friday, March 28 through Sunday, March 30. The treats will be free and first come-first served.
Ansel teamed up with Talenti to make the Dipped Whisk. It uses ingredients — such as espresso fudge sauce and various sorts of cookie pieces — from the gelato maker’s new Layers Bakery collection , which features flavors such as Snickerdoodle Cookie, Italian Tiramisu and Chocolate Chip Cookie Batter. The collection is meant to mimic the taste of baking batters.
“People love baking not just for the final treat but for the textures and evolving flavors .
