Dairy Queen has sold its iconic dipped cone since the 1950s. Initially priced at five cents, it remains a staple due to its affordability. The cone is made by placing soft serve on a cone and dipping it into flavored coatings like chocolate or cherry, which harden on contact. The soft serve's lightness, resulting from 5% butterfat and incorporated air, prevents it from falling off when dipped. It is served at about 25 degrees Fahrenheit, making it pliable compared to traditional ice cream.
Dairy Queen's dipped cone is a classic treat, known for its iconic swirl and affordable price since the 1950s, originally sold for just five cents.
The dipped cone is created by placing a soft serve swirl on a cone, which is then dipped in a flavored coating that hardens instantly.
Dairy Queen's soft serve is lighter than traditional ice cream at about 5% butterfat and incorporates air, making it less likely to fall during dipping.
The soft serve is dispensed at around 25 degrees Fahrenheit, which is more pliable than traditional ice cream stored at 0 degrees Fahrenheit.
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