Chow Town

The DoNado — ice cream-filled twisted doughnut cone — is here

The DoNado is a riff off of the Hungarian chimney cake. At Donutology, it is filled with soft-serve ice cream and your choice of toppings. This one is the s’more.
The DoNado is a riff off of the Hungarian chimney cake. At Donutology, it is filled with soft-serve ice cream and your choice of toppings. This one is the s’more. jsilva@kcstar.com

Tired of the crunch of a waffle cone? Try the softer chew of a chimney cake.

It touched down in Kansas City Aug. 9 at Westport’s Donutology on 1009 Westport Road, where it has been rechristened the DoNado (dough-nay-dough).

The popular street treat that originally hails from Budapest, Hungary, is shaped like a cylinder. The twisted dough — filled with soft ice cream swirls — reminded Donutology’s Andrew Cameron of a Midwest storm.

Imagine glazed doughnut dough spiral-wrapped around a wooden cone. The dough is cooked on a rotisserie over an infrared heating element for 4 to 6 minutes, then liberally dusted with cinnamon sugar. After it cools a bit, the cone is filled with Belfonte soft-serve vanilla ice cream and custom toppings.

Topping choices include chocolate sauce, sprinkles, bacon and candies, including yogurt-covered Pop Rocks that smell like cotton candy. Vanilla is the only ice cream flavor available. I went with graham cracker crumbs and chocolate for a s’mores version.

The infrared grill was imported from Hungary and retro-fitted to cook with gas instead of propane. Cameron says he is aware of only a dozen or so units in the United States.

“We really take our name Donutology to heart,” Cameron says of his doughnut explorations, which includes sending a doughnut into space. “We look at different ideas from around the world and give it our own little twist.”

The contrast of the warm cone with cool ice cream creates a colossal-sized taste treat, although initially I was unsure how best to tackle the overflowing cornucopia of goodness. Cameron suggested I use a spoon to burrow down into the ice cream — and then start peeling off the vortex of dough in a flurry of bite-size pieces.

As steam rose from a test batch of fresh-baked cones during a media demo, I wondered aloud why the ice cream wouldn’t leak out the small hole at the bottom of the cone.

Donutology smartly uses a doughnut hole as a plug.

The DoNado is $6.99-$8.99, depending on the toppings you choose. Because it takes a couple of hours to prepare the dough, DoNados will be available from noon until close every day.

Go behind the scenes at Donutology in Westport with The Star's Sarah Gish and get the latest scoop on its Royals doughnut milkshake.

The DoNado adds to the shop’s regular lineup of doughnut-ice cream offerings, including Donut Shakes, blended with doughnuts (including The Royals Shake) and topped with a mini doughnut; the Bismarck Bomb ice cream sandwich; and the Donutology Gluten-Free Collection.

Expect to see savory additions down the road. The staff is brainstorming a savory breakfast-style DoNado.

Jill Wendholt Silva is The Star’s James Beard award-winning food editor. Reach her at jsilva@kcstar.com or @kcstarfood

  Comments