Taipei dessert stop with BB — ice cream waffle cone at NT$180. The freshly-pressed waffle cone soft-serve from one of the trendier Taipei dessert spots.

We ordered:

Soft-serve in a freshly-pressed waffle cone — NT$180

The fresh-pressed waffle cone is what differentiates the proper dessert shop from the supermarket-cone shortcut. The shop presses each cone to order on a hot waffle iron, with the batter spread thin and pressed into the cone-mould shape while still hot. The result is a crispy-shattering waffle cone with the buttery-sweet flavour that pre-made cones can’t replicate.

The cone arrived still slightly warm from the press, with the soft-serve piled high on top. The temperature contrast between the warm crispy cone and the cold creamy soft-serve is the entire appeal of the format.

The soft-serve was the proper Asian-style version — denser than American soft-serve, with the slight texture of higher-fat dairy churn rather than the airy whipped texture of mall-shop machines. The flavour leaned the milk-and-vanilla side with a faint coconut or pandan note depending on what the shop was featuring.

The eating ritual is fast. The ice cream starts melting immediately in Taipei winter weather (or any weather), and the waffle cone slowly softens from the bottom up as it absorbs the melt. You eat from the top down, working through the soft-serve before the cone gets soggy.

NT$180 (~SGD $8) for the cone is upper-tier dessert pricing in Taipei — comparable to similar formats in Singapore. The fresh-pressed cone adds the artisan tier premium over the standard supermarket-cone soft-serve at convenience stores.

Taipei dessert culture has built out the photogenic small-shop format that fits the Instagram era. Fresh cones, photogenic pickup angles, instant social media documentation. We’ve taken plenty of cone shots and this one earned its place in the rotation.

Overall: 4.4 / 5. 😋👍🏼 Solid Taipei waffle cone — would re-order.

Original IG post