The Best Bit of the Ice Cream Cone Is the Tip — Here's Why

There's a small ritual at the end of an ice cream cone that nobody ever had to teach you. You work your way down, the ice cream disappears, and suddenly there it is — the tip. Crisp, with a little pool of choc sitting in the very bottom. You've been saving it the whole time, whether you realised it or not. It's the reward. And it's over in a single bite.

If you've ever wished the best bit lasted longer, keep reading — this one's for you.

What is the tip of the cone, exactly?

Here's a bit of cone trivia for you. A proper waffle cone is baked from a thin, sweet batter and rolled while it's still warm, which is why the bottom point ends up denser and crunchier than the rest. And on a choc-lined cone, the tip is where the melted choc runs down, gathers and sets. So that last bite is doing double duty: it's the crunchiest part of the cone and the part with the most choc. No wonder you save it for last.

Why it's the best bit

Be honest — the rest of the cone is just there to hold your ice cream. The tip is the bit you actually look forward to: the crunchiest mouthful of the lot, a little pocket of choc waiting at the bottom, and nothing dripping down your hand while you enjoy it. You save it for last for a reason. And then it's gone in one bite.

So we made the tip on its own

Here's where we come in. We've been making Australia's waffle cones since 1984 — chances are you've eaten one of ours at an ice cream shop or gelato bar without knowing it. That's four decades of thinking about cones, which is probably more than anyone should. And eventually the obvious question got the better of us: why is the best bit also the smallest part?

So we did something about it. Meet Tippies — crunchy waffle cone tips filled with choc, made as a snack in their own right. We bake them proudly in Australia, in Murwillumbah in the Tweed Valley, on the same ovens and the same forty years of recipe as our cones. No ice cream required.

Three flavours to work through

Every pouch is 100g and resealable, so you can pace yourself. (In theory.) You've got three to choose from:

• Milk Choc Tippies — smooth and classic, the closest thing to the cone you remember.
• Dark Choc Tippies — richer and a little grown-up.
• White Choc Tippies — creamy and sweet.

Can't decide? You don't have to. Grab a mixed pack, try all three, and settle the argument at home.

No freezer, no drips

Here's the best part: because there's no ice cream involved, Tippies live happily in the pantry. They're completely shelf-stable — just keep them somewhere cool and dry and they're ready whenever you are. Each pouch reseals to keep them crisp once it's open, so that ice-cream-cone moment is always within reach. No freezer, no cold hands, no drips on your shirt.

Also a very good gift

Know someone who quietly saves the end of their cone for last? Of course you do — it's almost everyone. A mixed pack of Tippies makes an easy gift for exactly that person, and it's kinder on your wallet too: the packs work out cheaper per pouch than buying singles, and shipping is free on orders from $50, Australia-wide.

Ready to skip straight to the best bit? Shop all three flavours of Tippies — or have a read about how we got here first. Either way, we'll see you at the bottom of the cone.