Baskin-Robbins Ice Cream "Nachos"

Baskin-Robbins is introducing a new way to eat ice cream that may just blow your mind. Forget carrying your ice cream around inside the waffle cone, making it all soggy and mushy by the end. Ever had one of those things leak out the bottom all over your new pants...

By Rebecca McBane

September 11, 2012

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Baskin-Robbins is introducing a new way to eat ice cream that may just blow your mind.

Forget carrying your ice cream around inside the waffle cone, making it all soggy and mushy by the end. Ever had one of those things leak out the bottom all over your new pants while stuck watching your little brother's t-ball game for two hours and you had to sit there in the heat all sticky and miserable and -- no? Just us, then.

Well, thanks to Baskin-Robbins' latest creation, you never need to worry this will happen.

Like a traditional basket of nachos, the Waffle Chip Dipper has, well, chips and dipping. Instead of corn tortillas and queso, the chips are triangles of waffle cone (regular and brownie-flavored), and the dipping is vanilla soft-serve ice cream topped with M&Ms and Snickers pieces and drizzled with chocolate.

The Waffle Chip Dipper is much easier to eat than a standard drippy cone. It contains 500 calories, costs $2.99, and is available at a Baskin-Robbins near you.

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Rebecca McBane is the arts and culture/food editor for New Times Broward-Palm Beach. She began her journalism career at the Sun Sentinel's community newspaper offshoot, Forum Publishing Group, where she worked as the editorial assistant and wrote monthly features as well as the weekly library and literature column, "Shelf Life." After a brief stint bumming around London's East End (for no conceivable reason, according to her poor mother), she returned to real life and South Florida to start at New Times as the editorial assistant in 2009. A native Floridian, Rebecca avoids the sun and beach at all costs and can most often be found in a well-air-conditioned space with the glow of a laptop on her face.

Contact: Rebecca McBane

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