Winter ice cream
Intact and bisected winter ice cream cones, showing a poorly filled, cheap variation | |||||||
| Type | Confectionery | ||||||
|---|---|---|---|---|---|---|---|
| Course | Snack | ||||||
| Place of origin | Hungary | ||||||
| Associated cuisine | Hungarian cuisine | ||||||
| Invented | 1970s | ||||||
| Serving temperature | at room temperature or cooled | ||||||
| Main ingredients | |||||||
| Variations | multiple cream flavorings | ||||||
| 160 kcal (670 kJ) | |||||||
| |||||||
| Other information | Above nutritional values are based on the cheaper, mass-produced variations with buttercream and compound chocolate. | ||||||
Winter ice cream (Hungarian: téli fagylalt [ˈteːli ˈfɒɟlɒlt] or téli fagyi [ˈteːli ˈfɒɟi]) is a Hungarian confectionery similar in appearance to ice cream in a cone, but traditionally having ganache or a similar kind of sweet cream filling with usually a chocolate-cocoa flavoring. It gained popularity in the 1970s in communist Hungary, being produced as a winter alternative to "summer" ice creams, which were deemed to be too cold for winter sweets. Apart from grocery shops, it was frequently sold as part of the national railway's catering service (utasellátó). The confectionery's popularity faded in the early 1990s, when, after the end of communism, foreign candy manufacturers and their products appeared on the Hungarian market. However, along with some other snack foods and soft drinks of communist-era Hungary, winter ice cream garnered renewed interest in the late 2000s and 2010s.