Wendy's Frosty Waffle Cone

Wendy’s recently came out with Frosty Waffle Cones, putting their famous frosty dessert into oversized waffle cones.

I love waffle cones. I sometimes go to certain frozen yogurt shops simply because they offer waffle cone bits as one of the topping options. I can’t think of any other major fast food brand that offers waffle cones, so I was really excited to try the Wendy’s Frosty Waffle Cone.

I first learned about the new product on Twitter. The Twitter campaign was quite clever. It started by Wendy’s asking its followers what was the best way to eat a Frosty, other than just with a spoon. This led to some interesting and creative suggestions. At the conclusion of the discussion, Wendy’s revealed that they thought the best way was to eat it in a cone, and thus announcing the debut of the waffle cone.

So last weekend I popped into my local Wendy’s and saw the promotion.

Currently they offer vanilla and chocolate. We got one of each flavor. The waffle cone was pretty big, like your standard oversized waffle cone, and inside was about as much frosty as you usually get with a small Frosty.

With the weather warming up, I’m excited to start making summer desserts again. Last year, I started making my own ice pops and came up with quite a few yummy ones. I hope to add to that recipe collection this year as well.

To start things off, here are some super easy fruit bars. I’m a sucker for desserts where you can see fruit pieces inside.

We had some friends visiting recently and decided to take them to Swoon for the unique dessert tasting experience.

One change since our initial visit is that if you want to share a dessert flight, there is a $5 surcharge. However, that charge is waived if you order an a la carte dessert (which are around $7). This seems to be the best way to go, so Mr. K and I shared one dessert flight and one a la carte dessert.

Green Tea Latte

I’d been wanting to try the green tea latte since my last visit, so this time I finally ordered it. It was quite good, though the temperature was a little on the lukewarm side.

Amuse Bouche
Strawberry thyme sorbet, olive oil, chocolate crumble, dried strawberry chip

Cold, refreshing, and a pleasant way to start the dessert tasting.

First Course
Smoked Salmon Puff, Mascarpone, Capers, Dill

I’m not used to having a savory dessert but was definitely curious. While this was a tasty bite, it definitely felt more like an appetizer or an amuse bouche for a start of the meal rather than a dessert.