dipdipdip Ice Cream — Restaurant in Austin

Editing my review, because I think the recipes have changed. I loved these ice creams when I first tried them, but the last two times I went, it seemed like everything was overly sweetened. I used to love the yuzu mascarpone, but I think the formula changed and now it is more lemon merengue-y than sour mascarpone. The strawberries are also syrupy (as opposed to the first time, when they were fresh), and I haven't seen the saw tooth leaf garnish in a while. I couldn't even taste the shitake or chocolate in the shitake chocolate caramel—it was all sickeningly sweet caramel. The green tea is my new favorite flavor, but overall I am disappointed by the changes in the other flavors. I also would like to see customized dip choices—I like the kabocha ice cream but don't really like the chocolate dip. Please change the flavors back to be less sweet! Or at least add some flavors like the green tea that aren't so sugared.

Old review: Yes, it’s expensive. But these flavors and toppings are unique and delicious. I had the yuzu mascarpone and it was excellent, like lemon cheesecake but better. Also the cones are made of sweet rice and are thus gluten free! I wish that there was a smaller size because it’s a little too much dessert for me. It would also be nice if the ordering system/menu identified where the gluten is for the toppings. I tasted the green tea and ube, but so far the yuzu is my favorite. I’m curious to try more flavors. The flavors aren’t super saturated, more subtle. Not oversweet, which I like. A lot of desserts only have sweet and maybe one other flavor note. All the things I’ve tried at dip dip dip have a really good balance of sweet, salty, sour, and bitter. Even umami in some but I haven’t tried anything with miso or mushroom in it yet. It’s definitely an Americanized ice cream Sunday form, but the sweetness and other flavor balance reminds me more of Thai, Vietnamese, and Filipino desserts I have had. If you’re expecting a decked out version of grocery store pocky or mochi, this...

As a big fan of the Tatsu-Ya restaurants such as Tiki Tatsu-Ya and Ramen Tasu-Ya, I was excited to hear they also have their own ice cream spot: dipdipdip Ice Cream.

They have a few interesting options to choose from and I ultimately got their:

Sum Yum Yuzu: black pepper-yuzu mascarpone ice cream topped with meringue "kisses", strawberry sauce, shiso leaves, and a pink lemon dipped cone - $7.50

Matcha Cha-Cha: matcha green tea ice cream topped with sweet black soybeans, red bean sauce, whipped crème fraîche, and a matcha dipped cone - $7.50

Both of these are unique because they utilize various ingredients to give these ice creams more depth of flavor. However, I couldn't help but feel there was more to be desired. As I'd take each bite, I kept hoping for rich, flavorful ice cream, but it never quite got there. It had just enough flavor to be decent enough, but the contrast of the different flavors just didn't work that well to my liking. In the end, I wasn't very enthusiastic with each continuing bite, so I didn't finish these.

In conclusion, I respect what they're doing here by offering something different that you won't really find elsewhere and I'm glad I got to try them out. Although I didn't really have a bad experience, I didn't have a good one either especially when these cost $7.50 each. With that said, I give them a 2.5/5 for...

I have difficulty recommending this to people accustomed to American ice cream.

If you've grown up on Blue Bell, you're probably going to express some level of emotion at discovering that the purple potato ice cream tastes exactly like pureed cold sweet potato.

Or upon discovering that the chocolate shiitake mushroom ice cream has the earthy taste of pureed cold mushroom paste and vinegar and not Hersheys milk chocolate, you're probably not going to start gushing about how this is the perfect blend of umami notes.

At this point, I have had each flavor except for miso pb&j.

The presentation is 100% top notch. It's just that flavors you might associate with a main course are now presented to you as a cold dessert, and that's not going to be everyone's...