Sydney Kramer: This new ice cream shop just opened
in Austin from one of the city's most beloved chefs.
And people can't get enough of its one-of-a-kind cones,
which feature ever-changing, Japanese-inspired flavors.
Customer: Oh, my God, whoa.
Sydney: It's been raining on and off all day,
and we have a shoot at an ice cream shop today,
so I'm not going to let that stop us.
I love ice cream. Let's go to DipDipDip ice cream
and eat some ice cream and forget that it's raining
and my hair is frizzy. [sighs] I need some ice cream.
DipDipDip ice cream is the latest concept
from the Tatsu-ya group, who are behind multiple restaurants
in Austin and have won prestigious awards
from Bon Appétit, James Beard, Eater, and more.
Liana Sinclair: Our ice creams in general are very different
than anything in Austin
because they're essentially plated desserts
in cups and cones.
You're eating it twice, essentially.
You eat all the toppings off the top of it
with the ice cream, and then after you've kind of
pushed your ice cream down into the cone,
it eats very differently.
We actually use a very high fat content.
We try and use local dairy for all of our items.
And then our overrun, I guess is what they call it,
the amount of air that's whipped into our ice cream
is actually a lot lower than what you'd find
at, like, your grocery store.
Sydney: The most interesting element
to DipDipDip's cones is the toppings.
You can get anything from whipped crème fraîche
to teriyaki marshmallows.
Customer: That is really good.
It, like, melts in your mouth.
Customer: I mean, wow.
There's a lot happening in my mouth right now.
It is pretty delicious, I have to say. I like it.
I'd say people are gonna probably
lose their minds over this a little bit, for sure.
Sydney: One of the most popular flavors
is the bright-purple ube ice cream.
That cone gets topped with cream-cheese sauce,
blueberry gel, fresh blueberries,
and candied blueberry-flavored cereal.
Oh, my God.
That's crazy.
Chris Ostlund: We just started pouring things
into a machine and saying, like,
this sounds like a cool flavor combination,
it uses the Japanese ingredients,
let's see what it tastes like.
We're a company of experimenters, for sure.
Sydney: The shop uses mochiko, a type of rice flour,
to make its cones.
This results in a crunchier, crispier cone
with a slightly sweeter flavor than a more standard option.
For me, when I eat ice cream, texture is really important.
Like, usually, if I'm at the grocery store,
I go for Americone Dream. Sorry.
So, having, like, a crunch and the sauce and the cone
and, like, the creamy, soft ice cream is heavenly.
And the killer part of this is that, look,
I've had a lot of ube ice cream.
I don't think anybody actually uses, like, fresh ube.
I think they probably get something in a can,
maybe there's some kind of paste or purée you can buy.
We saw them making this ube ice cream with real potato;
it was so cool.
We got it right out of the machine.
You can taste the texture of potato,
and having that body really makes a big difference.
It reminds you what flavor you're looking for,
which is really cool.
Other flavors include matcha, yuzu, and even miso PB&J.
The flavors rotate often, so there's always something new.
Customer: Tastes like a peanut butter and jelly sandwich,
but a really good one, not like a basic one.
Sydney: The yuzu cone is paired with meringue kisses,
strawberry preserves, and shiso leaf.
And maybe even a teriyaki marshmallow skewer, if you ask.
Customer: I like that it's on the thicker side,
so you can definitely tell that they have a lot more flavor
and it's not just a lot of air.
Sydney: The matcha is topped with red bean sauce,
crème fraîche, and black beans.
It's not sweet.
It's like a delightful cloud of deliciousness.
Woah.
It almost tastes like a really good matcha latte.
It's awesome.
Mm.
That's genius.