During testing, we measure the force applied to the cone, observing how it rises until the point of major failure. True fracture events are identified through sharp peaks on the force graph. The maximum force recorded reflects the cone’s hardness, while the distance at this point relates to its brittleness. The area under the curve up to the major fracture represents the toughness, and the total number of peaks shows additional fractures indicating the cone’s crispiness. As cones stale, they become harder, tougher, less brittle, and less crispy. Our testing evaluates both dry cones and cones filled with ice cream to analyze how formulation and storage conditions affect their shelf life, ensuring optimal crispiness and texture over time.