He Said, She Said: Ice Cream
I'm making a case for soft serve. Or at least I'm trying. I realize that at the (12+8.75=) 20.75 mark in the blog-a-thon that I'm no Johnny Cochran, no Clarence Darrow.
There are several advantages to soft serve:
1) It's creamy and rich
2) It's convenient and neater than scoop ice cream (which has a tendency to topple from cones and fly out of cups for being frozen too heartily/attacked too mightily).
3) It gets into every nook and cranny of your standard cake cone. This creates uniformity with every bite, especially as you make your way down to the bottom. Once you get to the reinforced "grid" at the very bottom, you don't have to use your tongue to press the ice cream downward. It's already waiting for you, ready to be enjoyed in perfect proportion. This results in the satisfyingly creamy and slightly soggy last crunch/gush of the ice cream with the last bit of cake cone.
4) One can put endless toppings on the soft serve and mix them at will. Toppings do not tend to stick to the hardened ice cream -- they tend to slough right off. Generally, in an attempt to retreive said toppings, one pushes them even farther to the brink, thus losing even more topping decadence. Shakes, smoothies, blizzards, and whatnot are also more easily made from soft serve than from standard ice cream as a result of this property.
5) Finally, soft serve is almost always lower in calories and easier on your wallet.
How could you disagree with the creamy, tasty, versatile goodness that IS soft serve ice cream?
There are several advantages to soft serve:
1) It's creamy and rich
2) It's convenient and neater than scoop ice cream (which has a tendency to topple from cones and fly out of cups for being frozen too heartily/attacked too mightily).
3) It gets into every nook and cranny of your standard cake cone. This creates uniformity with every bite, especially as you make your way down to the bottom. Once you get to the reinforced "grid" at the very bottom, you don't have to use your tongue to press the ice cream downward. It's already waiting for you, ready to be enjoyed in perfect proportion. This results in the satisfyingly creamy and slightly soggy last crunch/gush of the ice cream with the last bit of cake cone.
4) One can put endless toppings on the soft serve and mix them at will. Toppings do not tend to stick to the hardened ice cream -- they tend to slough right off. Generally, in an attempt to retreive said toppings, one pushes them even farther to the brink, thus losing even more topping decadence. Shakes, smoothies, blizzards, and whatnot are also more easily made from soft serve than from standard ice cream as a result of this property.
5) Finally, soft serve is almost always lower in calories and easier on your wallet.
How could you disagree with the creamy, tasty, versatile goodness that IS soft serve ice cream?
posted by WordGirl at 7:45 PM
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