No. Sometimes you need a Doughbomb, which is the miracle that happens when you sandwich ice cream between two halves of a giant glazed doughnut.
A miracle that happens every day at Milkbomb Ice Cream, which is now soft-open in Potrero Hill and looks like this.
You’ll pass through a door emblazoned with the words, “It’s never too cold for ice cream in San Francisco” as you enter the white tiled shop with bright red signs. All of which you will promptly ignore.
Because you’re not here for such trivialities. You’re here for ice cream that comes in flavors like horchata, Tahitian vanilla and birthday cake. For multicolored cones and toppings like Fruity Pebbles, Lucky Charms and cupcake bites. Stuff like that.
Or you can go advanced and create your own Doughbomb with your choice of ice cream sandwiched in the middle of a warm glazed doughnut and finished with whatever topping you like.
A second Doughbomb, for instance.