Little Damage is an ice cream shop based in Los Angeles that is receiving many new visitors who are after its all-black ice cream cones. The so-called "goth" waffle cone gets its color from charcoal and can be served with an almond charcoal ice cream to create a frozen summer treat that's mostly devoid of color.
Part of the reason that this all-black ice cream cone has become such a phenomenon is because it has emerged at the same time as a number of unicorn- or rainbow-colored foods. Some are even calling Little Damage's black waffle cone the "antithesis to unicorn food."
Over the past year or so, consumers and creative chefs have completely reinvented the waffle cone in terms of form, flavor and texture, making the cones as impressive as the ice cream that it holds.
All-Black Ice Cream Cones
LA's Little Damage Serves Waffle Cones Made with Charcoal
Trend Themes
1. Black Food Trend - The popularity of all-black ice cream cones indicates a growing trend of consumers seeking unique and visually striking food options.
2. Colorful Food Backlash - The emergence of all-black ice cream cones as the 'antithesis to unicorn food' highlights a trend of consumers looking for alternatives to the vibrant and whimsical food trend.
3. Reinvention of Waffle Cones - The creative reinvention of waffle cones by consumers and chefs showcases opportunities for innovation in the dessert industry by transforming traditional elements into unique and Instagram-worthy experiences.
Industry Implications
1. Ice Cream Industry - Ice cream businesses can capitalize on the black food trend by offering all-black ice cream cones to attract customers looking for visually striking and unconventional dessert options.
2. Food and Beverage Packaging Industry - The rise of visually captivating food options like all-black ice cream cones presents opportunities for packaging companies to design unique and eye-catching packaging that enhances the overall consumer experience.
3. Culinary Arts Education - Culinary schools and institutions can incorporate the reinvention of waffle cones as part of their curriculum, allowing aspiring chefs to experiment with new flavors, textures, and forms in the dessert industry.