Drumstick · Desserts
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Caramel twice over, in the ice cream and again in the sauce, with butterscotch pieces supplying a third layer. The butterscotch is the part worth noticing. It's made with brown sugar and butter where caramel is made with white sugar, so it carries a deeper, more molasses-like note. Putting it in as solid pieces against a smooth sauce gives the cone two registers of the same flavour family rather than one of them repeated. There's no chocolate anywhere except the tip at the base, which makes this the least chocolate-forward cone Drumstick makes. On most of the range cocoa is doing the work of cutting the sweetness, and without it the butterscotch has to do that job on its own. Crisp wafer cone as standard.
