Saved the best for last...
Häagen Dazs Caramel Cone ice cream: I've covered this previously.
Oreo Blizzard: The Blizzard single-handedly saved Dairy Queen, accounting for an astounding percentage of its annual sales (I looked, but couldn't find the precise figure). The Oreo Blizzard is nirvana in a cup, with the chocolate crunchiness of the cookie offering a perfect counterpoint to the creamy vanilla soft serve ice cream.
hazelnut gelato: I don't go for fruity ice creams-- mixing fruit and dairy has never been a huge winner for me (Creamsicles? Ugh!) I've always gravitated toward the creamier flavors-- butter crunch, mint chocolate chip, etc. Hazelnut gelato is like super-creamy frozen nougat. I ate three cones of this every day I was in Florence.
Good Humor Toasted Almond bars: I'm not even sure if they make this anymore. If they do, I want some. This was my treat of choice as a kid, when I used to run to the end of our dead-end street and cut through a neighbor's backyard to reach the Good Humor truck that was always stationed there on warm spring and summer afternoons. Other kids got the red, white, and blue rocket popsicles that turn your tongue colors, or the italian ices with wooden tongue-depressor spoons. For me it was Toasted Almond or nothing. The simple vanilla ice cream was nothing special, but that "toasted almond" coating... mmmmmmmm. At one gelateria in Florence I had amaretto gelato that tasted EXACTLY like this, and for a few minutes I was a kid again.
PBMax: Late and very much lamented, the PBMax was an answer to the atrocious Reese's Peanut Butter Cup, with it's chalky <air quotes>peanut butter</air quotes>. PBMax covered a crispy puffed-rice cookie with real, honest-to-goodness sumptuously creamy peanut butter, all dunked in chocolate. It was like dipping a chocolate bar into a jar of peanut butter, but with a satisfying crunchy cookie layer to bind and unify the experience. Had I only known it was disappearing, I'd have pulled an Elaine and bought up every case Costco had in stock. By now, they'd all be gone-- and none of you would have been PBMax-worthy.
buttercream frosting: Specifically, the kind of sweet frosting found on bakery cupcakes and sheet cakes. I know, I know-- but I love the stuff. Corner piece? Mine! Big pink frosting rose? Mine! Quadruple bypass at 50? Mine!
Puyallup fair scones: At the Western Washington State Fair held every September in Puyallup, WA, one of the signature foods are Fisher scones. Slap your buck on the counter and you're instantly rewarded with a waxed paper bag containing a piping hot scone, sliced and slathered with honey butter and raspberry jam. I never get just one. The mix is available year-round to be made at home, but unless your home basks in the odor of cow manure baking in the hot afternoon sun, it's just not the same.
Cinnabons: I know I could probably make cinnamon buns at home that are as good or better, but what a production, with the kneading and the rolling out and the cutting and the GLAY-vin! And then, a dozen cinnamon rolls later, I'm reflecting that perhaps it would have been better all the way around to just pop over to the mall for a Cinnabon. It may not be buttercream, but it's all about the frosting.
Cheesecake Factory dulce de leche caramel cheesecake: Oh. My. God. Insanely good. I'm not a whipped cream fan at all, but even the accompanying dollop of cream is spectacular. Best of all, they top the whipped cream with something that tastes an awful lot like Good Humor toasted almonds! I will never, ever leave a Cheesecake Factory restaurant without a slice of this, and have been known to swing by solely to get one to go.
freshly baked chocolate chip cookies: The Chewy, of course. The key is to get them out of the oven immediately to ensure their chewiness when cooled, which is essential to the preferred chocolate chip cookie experience. Assuming they last long enough for it to matter, of course. Nothing I ever cook makes me as happy as the simple pleasure of a warm Chewy and cold glass of milk.