50 Frozen Sweet Recipes

1. Milkshakes with pie. Combine 1 slice of pie, 16 fl oz (470 ml) vanilla ice cream, and 1/4 cup milk in a blender. Makes 2 pie crusts.

2. Mini milkshakes with cookies. In a blender, combine 1 cup each cookie dough ice cream, sandwich cookie ice cream, crushed chocolate sandwich cookies, and crushed chocolate chip cookies with 1/2 cup milk. Serve in small glasses. Makes 8-10 ice creams.

3. Mini milkshakes with fruit cereal. Combine 16 fl oz (470 ml) vanilla ice cream, 1 cup fruit cereal, and 1/4 cup milk in a blender. Serve in small glasses. Makes 8-10 servings.


4. Boston Ice Cream Sandwiches. Spoon softened vanilla ice cream between the slices. pound cakeFreeze to set. Melt 110g dark chocolate with 1 tbsp margarine in the microwave; let cool. Dip each sandwich halfway in chocolate and freeze on a parchment-lined baking sheet until set.

5. Coffee ice cream sandwiches. Cut into portions cupcakes for coffee Cut the cake in half horizontally and spread chocolate peanut butter or chocolate syrup on the cut sides. Sandwich softened coffee ice cream between the halves. Freeze until firm.

6. Curd puffs with ice cream. Cut the Danish curd puff pastries in half horizontally, then cut each half crosswise to make two sandwiches. Sandwich the softened strawberry ice cream between the halves. Freeze until firm. Dust with powdered sugar.

7. Lemon Mousse Sandwiches. Cut 4 muffin tops in half horizontally. Beat 1/2 cup heavy cream, 1 tablespoon powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form; fold in 1/4 cup lemon creamSpread between muffin tops. Freeze until firm.

8. Waffles with cream and maple syrup. Whip 2/3 cup heavy cream, 1 tablespoon maple syrup, and 1/4 teaspoon maple extract with an electric mixer until soft peaks form. Stir in 1/4 cup blueberry jam until fluffy. Freeze until firm. Spoon onto 12 toasted and cooled mini waffles.

9. Frozen grape tartlets. Bake 15 mini phyllo shells according to package directions; let cool. Beat 1.5 oz (40 g) cream cheese, 1 oz (30 g) goat cheese, 3 tablespoons grape jam, and 2 tablespoons sour cream with an electric mixer until light and fluffy, about 2 minutes. Microwave 1 tablespoon grape jam with 1/2 teaspoon water to thin slightly; stir in 1/3 cup thinly sliced ​​red grapes. Divide the cheese mixture among the shells and top with the grape mixture. Freeze until firm.

10. Frozen tartlets with jam and peanuts. Make tartlets (No. 9), substituting 2 tablespoons of peanut butter for the goat cheese. Replace the grape topping with chopped peanuts.

11. Mini pies with chocolate-hazelnut spread. Beat 110g cream cheese, 2/3 cup powdered sugar and 1.5 tsp vanilla with a mixer until fluffy, about 3 minutes. Beat in 1/2 cup chocolate peanut butter. Divide between 6 mini cake layers. graham crackers and sprinkle with chopped hazelnuts. Freeze until firm.

12. Mini coconut lime pies. Beat 4 oz. cream cheese and 1/2 cup powdered sugar with an electric mixer until fluffy, about 2 minutes. Add 1/2 cup heavy cream, 1/4 cup each coconut cream and sweetened coconut, and 1 teaspoon each vanilla and grated lime zest. Beat until fluffy, about 3 more minutes. Divide among 6 mini graham cracker shells. Freeze until firm.

13. Crushed ice with mango and passion fruit syrup. In a saucepan, bring 1/4 cup each of sugar and water to a boil and cook until the sugar dissolves; cool completely. Stir in 1/2 cup each of mango nectar and passion fruit juice. In a food processor, crush 4 cups of ice in batches and divide among 6 small glasses. Pour 2-4 tablespoons of fruit syrup into each.

14. Sherbet with orange soda. Whisk together 2 cups of orange soda, 1/4 cup each of sweetened condensed milk and heavy cream. Churn in an ice cream maker until soft peaks form, then transfer to a container and freeze until firm.


15. Sherbet with grape soda. Whisk together 2 cups of grape soda, 1/2 cup each of sweetened condensed milk and heavy cream. Churn in an ice cream maker until soft peaks form, then transfer to a container and freeze until firm.

16. Chocolate bars with frozen yogurt. Melt 4 oz. of chopped white chocolate with 1 tablespoon coconut oil in the microwave; cool slightly. Stir in 1 cup vanilla Greek yogurt until smooth. Spread in an even layer on a parchment-lined baking sheet and top with 1 cup assorted sliced ​​berries. Freeze until firm, about 4 hours. Break into pieces and serve immediately.

17. Bananas in yogurt on a stick. Cut the bananas in half, first crosswise, then lengthwise; insert a wooden popsicle stick into each. Freeze until firm (about 3 hours). Dip in berry yogurt and top with slivered almonds, chopped nuts, coconut, chopped freeze-dried fruit, and/or granola. Freeze on a plate until firm.

18. Pomegranate frozen yogurt on a stick. Combine 1.5 cups plain whole milk yogurt, 1/2 cup each pomegranate seeds and chopped unsalted pistachios, 1/4 cup sugar, and 1 tablespoon rose water. Divide among 6 popsicle molds and insert sticks. Freeze until firm.


19. Frozen yogurt without an ice cream maker. In a food processor, combine 2 cups plain whole-milk Greek yogurt, 1 cup heavy cream, 2/3 cup sweetened condensed milk, 1 tablespoon honey, and the seeds of 1 vanilla bean until thick and fluffy, 4 minutes. Transfer to a 9 x 5-inch loaf pan and freeze until firm, about 5 hours, stirring after 2 1/2 hours. Top each serving with honey and pistachios.

20. Limoncello ice cream. In a food processor, combine 4 oz (110 g) cream cheese, 2 cups (1/2 cup) heavy cream, 2/3 cup each sugar and sour cream, 1/2 cup (1/2 cup) limoncello liqueur, and 2 teaspoons (1/2 cup) grated lemon zest until thick, about 2 minutes. Spread into a 1/4 cup (1/9 ml) baking dish and freeze for 4 hours until firm.

21. Coconut ice cream with dates. Soak 2 cups pitted dates in 1 cup boiling water until softened, about 10 minutes. Puree the dates and liquid in a blender with 160 ml can of unsweetened coconut cream and 2 teaspoons vanilla until smooth; cool completely. Churn in an ice cream maker until thick and creamy, transfer to a container, and freeze until firm. Drizzle each serving with maple syrup and sprinkle with sliced ​​salted almonds.

22. Soft chocolate ice cream. Whisk 1 cup each sugar and whole milk with 1/2 cup alkalized cocoa powder and 1 teaspoon vanilla until smooth; fold in 2 cups heavy cream. Refrigerate for 30 minutes. Churn in an ice cream maker until soft peaks form.

23. Banana-nut "ice cream". Cut 3 bananas into 1-inch pieces; freeze until firm, about 4 hours. Puree in a food processor until thick and creamy. Add 1/2 cup walnuts and begin blending. Stir in 1/2 cup chocolate chips. Transfer to a container and freeze until firm.

24. Banana "ice cream" with cookie paste. Follow recipe #23; mash bananas with 1/2 cup Speculoos cookie paste. Omit nuts and chocolate chips.


25. Watermelon popsicles. In a blender, combine 1 1/2 cups diced seedless watermelon, 1/2 cup sliced ​​strawberries, 2 tablespoons each superfine sugar and lime juice. Divide among 6 popsicle molds (fill 3/4 full) and insert sticks; freeze for 1 hour. Puree 1 cup diced honeydew melon with 2 tablespoons each superfine sugar and lime juice. Divide among the molds and freeze until firm.

26. Arnold Palmer fruit ice. In a saucepan, bring 2/3 cup each sugar and water to a boil and cook until the sugar dissolves; cool completely. Stir in 1.25 cups chilled strong black tea and 2/3 cup fresh lemon juice; divide among 6 popsicle molds and insert sticks. Freeze until firm.


27. Fruit ice with avocado and coconut. In a blender, puree 1 avocado, 1 cup coconut cream, 1/3 cup each lime juice and maple syrup. Divide among 6 popsicle molds and insert sticks. Freeze until firm.

28. Frozen fruit salad on a stick. Gently stir together 1/2 cup each raspberries and blueberries, and 1/4 cup each chopped strawberries, kiwi, and pineapple. Divide among 6 popsicle molds, fill with plain coconut water, and insert popsicle sticks. Freeze until firm.

29. Fruit ice with sangria. Combine 3/4 cup dry white wine, lemon-lime sparkling water, 1 tablespoon each superfine sugar and brandy. Divide 1/2 cup raspberries and sliced ​​plums among 6 popsicle molds; fill with sangria and insert sticks. Freeze until firm.

30. Cherry crushed ice with cola. Freeze 2 cups each of cherry juice and cola in separate ice cube trays. Blend with 1 cup of chilled cola until fluffy. Yield: 4 servings.

31. Strawberry Slush Margarita. Simmer 2 cups sliced ​​strawberries, 1 cup each sugar and water until softened, about 10 minutes; strain into a 9x13-inch baking dish and cool completely. Stir in 1/2 cup fresh lime juice, 1/3 cup tequila, and 1/4 cup Triple Sec. Freeze until fluffy. Makes 6-8 servings.

32. Mango Cocktail Float. Scoop mango sorbet into tall glasses and top with chilled ginger beer.

33. Granita with root beer and ice cream. Freeze 4 cups of root beer in a 9x13-inch baking dish for 4-6 hours until fluffy, stirring with a fork every 2 hours. Top each serving with vanilla ice cream.

34. Vietnamese Iced Coffee. Stir 1 tablespoon espresso powder into 1/2 cup hot water; whisk in 1/4 cup sweetened condensed milk and divide among 4 ramekins. Freeze until firm. Top with softened coffee ice cream and whipped cream; sprinkle with crushed chocolate-covered coffee beans.

35. Spiced tea frappe. Bring 5 cups water to a boil; add 6 black tea bags, 2 cinnamon sticks, 4 cloves, and 2 crushed cardamom pods and steep for 10 minutes. Strain, then stir in 1/2 cup sweetened condensed milk and 1/4 cup sugar. Freeze 3 cups of the mixture in ice cube trays until firm. Refrigerate the remaining mixture, then blend with ice cubes until fluffy. Makes 4 servings.

36. Blueberry smoothie with granola. In a blender, combine 1/2 cup each plain Greek yogurt, granola, frozen blueberries, 1/2 frozen sliced ​​banana, 2 tablespoons milk, and 1 teaspoon honey. Sprinkle each serving with granola.

37. Coconut Chia Pudding. Whisk chilled coconut cream (14 oz. can) with 1/2 cup plain coconut water and 1 teaspoon vanilla until smooth. Stir in 1 tablespoon chia seeds; let sit for about 1 hour, until the seeds have plumped up. Divide among 6 small glasses and freeze until firm.

38. Dulce de leche crackers. Beat 8 ounces (230 g) of cream cheese, 1/2 cup of dulce de leche, and 2 tablespoons of coffee syrup with a mixer until smooth, about 5 minutes. Pipe onto buttered graham crackers and freeze until firm. Season with cocoa powder and powdered sugar.

39. Peanut Butter Pretzels. Melt 2 tablespoons creamy peanut butter with 1 tablespoon coconut oil in the microwave until smooth; cool slightly. Spoon mini pretzels with small scoops of vanilla, chocolate, or strawberry ice cream, then drizzle with peanut butter and sprinkle with crushed pretzels. Let set for 1 minute.

40. Candies with cocoa and cashews. Combine 1/4 cup finely chopped salted cashews with 2 tablespoons cacao nibs. Roll 8 1-inch (2.5 cm) scoops of cashew milk ice cream (about 1.5 tablespoons each) in the mixture to coat. Freeze on a plate until set.


41. Chocolate-almond candies. Place 10-12 1-inch (2.5 cm) scoops of coconut ice cream on a parchment-lined baking sheet and freeze until firm. Melt 4 oz (110 g) of chopped milk chocolate with 1 tbsp (110 g) of coconut oil in the microwave; let cool. Dip the ice cream scoops in the chocolate and return to the baking sheet; top each with an almond and freeze until firm.

42. Mini brownies with ice cream. Press mini brownies into mini muffin tins to form cupcakes. Top each with a small scoop of vanilla, chocolate, or strawberry ice cream and freeze until firm. Top with whipped cream and sprinkles.

43. Frozen hot chocolate. In a small saucepan, heat 1 cup milk, 4 oz. chopped dark chocolate, 1/4 cup sugar, 1 tablespoon cocoa powder, and 1/2 teaspoon vanilla over medium heat, whisking until smooth; cool completely. Blend 4-5 cups ice in a blender until loose. Top each serving with whipped cream and chocolate shavings. Makes 2 servings.

44. White chocolate ice cream with almonds. Using a serrated knife, cut 16 oz. (470 ml) of vanilla almond ice cream crosswise into 4 thick slices (in a container), then peel off the cardboard and insert a wooden popsicle stick into the side of each slice. Freeze until firm on a parchment-lined baking sheet. Melt 6 oz. (170 g) of chopped white chocolate with 2 tablespoons coconut oil in the microwave; stir in 1/4 cup of almond paste. Pour the chocolate mixture over the ice cream slices to coat, then sprinkle with sliced ​​almonds.

45. Frozen dessert "S'mores". Toast 12 marshmallows over high heat on a foil-lined, greased baking sheet; freeze for 1 hour. Melt 2 ounces chopped milk chocolate with 1/2 tablespoon coconut oil in the microwave. Dip the marshmallows halfway into the chocolate and sprinkle with crushed graham crackers; return to the baking sheet and freeze until set.

46. ​​Rum ice on skewers. In a saucepan, bring 1/2 cup dark rum and 1/4 cup each brown sugar and orange juice to a gentle simmer, stirring until the sugar dissolves. Add the juice of 1 lime and cool completely. Stir in 1/2 cup pineapple chunks and freeze in an ice cube tray; thread onto skewers, adding a maraschino cherry, until completely set.

47. Frozen cherries in chocolate. Melt 110g of chopped dark chocolate with 1 tbsp coconut oil in the microwave; cool slightly. Dip 10-12 pitted cherries into the chocolate using a skewer and transfer to a plate. Freeze until firm.

48. Frozen cherries in sugar with lime. On a plate, combine 1/4 cup vanilla sugar with 2 teaspoons finely grated lime zest. Rinse 1 pound pitted cherries with cold water. Transfer a few at a time to a plate and toss with sugar to coat. Arrange on a baking sheet and freeze until firm.

49. Frozen grapes in sugar. Place 1/4 cup vanilla sugar on a plate. Rinse 2 cups seedless grapes with cold water. Transfer a few at a time to the plate and toss with sugar to coat. Arrange on a baking sheet and freeze until firm.


50. Strawberries with cream cheese. Beat 4 oz. of cream cheese, 1/4 cup of powdered sugar, and 1/4 teaspoon of vanilla with a mixer until smooth. Remove the stems from 10-12 strawberries and spoon the cream cheese mixture into the center; dip into crushed graham crackers. Freeze until set.