We start with a soft serve ice cream machine, and strengthen the motor and auger which push the ice cream out the spigot.

Then, we add a removable angled nozzle, which can be easily locked in place over the built-in downward one.

This new nozzle is appropriately shaped so it can be easily used for filling various and sundry cakes, pastries, and so on and etc forth.

Et voilà, ice cream filled croissants. Preferably, fresh hot croissants, right out of the oven, filled with creamy cold goodness, and eaten before the temperatures even out and the ice cream melts.

There exists prior art for the *result* (hot baked thing outside, cold ice cream inside), such as baked alaska, or fried ice cream, but this is an entirely different mechanism, and allows any fillable food to be used.

On a related note, if you take a pastry which is normally filled then baked, such as an apple turnover, and make the steam escape holes smaller than normal, it will, after baking, have a large empty void inside the pastry above the filling. Combined with this idea, you can have a super portable apple pie à la mode.
-- goldbb, Jun 27 2015

Maybe a modified liposuction needle would be a fitting nozzle.
-- wjt, Jun 27 2015


Can I have a special nozzle for SQL?
-- pertinax, Jun 28 2015


I am stunfounded that this does not already exist.
-- MaxwellBuchanan, Jun 28 2015


I gained 10lbs just reading this. +
-- blissmiss, Jun 28 2015


The only thing I'm having doubts about is this.

I could take a doughnut, and inject it with ice cream, and then I could eat the resulting "ice- cream-filled doughnut".

But the alternative would be to have a doughnut, and then have some ice cream.

I'm having difficulty deciding which is better. Possibly both.
-- MaxwellBuchanan, Jun 28 2015


Depends if your Swiss Army Knife has a spoon or not.
-- FlyingToaster, Jun 28 2015


Not terribly inventive [-] Causes weight gain and potential health side effects[+] Sounds delicious [+]
-- Voice, Jul 06 2015



random, halfbakery