California creamery, Afters Ice Cream, has concocted a new, advanced type of donut that allows consumers to customize the filling with their very own ice cream. 

To order, hungry patrons choose the ice cream, fill, seal, and eat. The shop uses a waffle-iron-like press to seal the bun and what you end up getting is a phenomenal contrast of what the Food Beast calls, "warm, dense sweetness and cool, creamy flavor."

The decadent pastry-ice cream hybrid, called the "Milky Bun," comes from the minds of two fashion industry veterans, Andy Nguyen, the CEO of IM King, and Scott Nghiem, the owner of Thorocraft footwear.

Some are even claiming the new West Coast treat could be the ultimate rival to New York's famous Cronut.

One Yelp! reviewer, Alyza C., writes "It's so good I almost fainted."

The majority of reviewers recommend the "milk and cereal" milky bun. "Why? Cause it's delicious," writes Plum S.