It’s a simple, sweet dairy that mimics the taste of fresh, chilled cream. Wendy’s vanilla Frosty, devoid of any actual vanilla or vanilla flavoring, is a silky-smooth soft serve version of fior di latte, a milky, mozzarella-like cheese and a common gelato flavor. Put them together - by asking for a “black and white” version, it won’t be listed on the menu proper - and it’s no contest. Either flavor would place it in contention for the country’s best quick-serve dessert. Regardless of the flavor, either the iconic chocolate or the stealthily excellent vanilla, the Frosty starts out as a conduit for fry or nugget dunking as the soft serve nearly spills over, then changes into a spoonable treat as it warms, and finally transforms into cool, drinkable dairy as one’s road trip enters its second hour.īut the Frosty proves its versatility in more ways than one. Wendy’s Vanilla AND Chocolate (aka “Black and White”) Frostyįirst, there’s the practical aspect that makes the Frosty truly great: It’s a multi-use dessert. Here’s our list of the best (and worst) fast-food desserts.ġ. Fast-food places don’t do cookies, cakes, cheesecakes, or traditional pies well, so steer clear.For a snack, a novel experience, or if dairy is simply off limits, consider a piece of fried dough, filled or not.Overall, a cup or cone of soft serve is rarely bad in the way that pizza is rarely bad - at the very least, it satisfies a specific need.Almost all fast-food desserts contain quite a bit of salt in addition to the sugar: Salt tricks the brain into ignoring warnings against overeating fat, an interplay that’s part of what makes fast food so nefarious and so compelling.And after sampling more than 50 fast-food dessert items - many of them more than once - some overarching themes emerged: To cut down the scope of this project, our to-do list did not include sweets that serve as “meal replacements,” like the treats found at Dunkin’ Donuts, Cinnabon, or Krispy Kreme. One serves as the palate cleanser for the other. You order a Frosty or an Oreo Blast simultaneously with your chicken nuggets or fries, and you might even consume them together. One of the most brilliant and insidious facets of fast food is how it integrates sweets into the “main course”: You don’t order your dessert in a separate transaction after dinner (no one wants to wait in line again). is to determine the role desserts play within the larger meal. But one of our goals in this inquiry - a thoughtful critique of the most ubiquitous quick-service desserts in the U.S. It’s not uncommon to drop by Dairy Queen for nothing but a Blizzard. There are the old nostalgic treats, like that McDonald’s soft serve, that don’t stand the test of time - and others, like the Taco Bell cinnamon twists, that do. For every gem like the Orange Julius, a pulse-quickening emulsion of citrus and dairy, there is the Burger King Lucky Charms Shake (RIP), a Breaking Bad-like chemistry experiment gone wrong. It’s an overdose of cellulose gum, guar gum, and carrageenan.Īmerica’s fast-food desserts straddle two very different categories: our country’s most horrific edible disasters and our most cherished culinary treasures. One can purchase the Vanilla Cone alongside a Quarter Pounder, consume the entire burger, and still be able to enjoy the frozen dairy product afterward without having to reckon with a three-napkin puddle dripping over the edge of a table.īut everything that provides the swirl’s remarkable structural integrity is also what makes it coat your tongue like a pat of caulk. The soft serve does not melt, at least not for the first five minutes or so. Consider the soft serve cone at McDonald’s: Its alabaster swirls evoke the pale walls of a vacant rental apartment.
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