50 Frozen Treats

1. Pie Milkshakes Blend 1 slice pie, 1 pint vanilla ice cream and 1/4 cup milk in a blender. Makes 2.

2. Cookie Milkshake Shots Blend 1 cup each cookie dough ice cream, cookies-and-cream ice cream, crumbled chocolate sandwich cookies and crumbled chocolate chip cookies and 1/2 cup milk in a blender. Serve in small glasses. Makes 8 to 10.

3. Milk-and-Cereal Milkshake Shots Blend 1 pint vanilla ice cream, 1 cup fruity cereal and 1/4 cup milk in a blender. Serve in small glasses. Makes 8 to 10.

4. Boston (Ice) Cream Pie Sandwiches Sandwich softened vanilla ice cream between pound cake slices; freeze until firm. Microwave 4 ounces chopped bittersweet chocolate with 1 tablespoon shortening until melted; let cool. Dip each ice cream sandwich partway in the chocolate and freeze on a parchment-lined baking sheet until set.

5. Coffee Cake Ice Cream Sandwiches Cut individual coffee cakes in half horizontally, then spread the cut sides with chocolate-hazelnut spread or chocolate syrup. Sandwich softened coffee ice cream between the cake halves. Freeze until firm.

6. Cheese Danish Ice Cream Sandwiches Cut cheese Danishes in half horizontally, then cut each in half crosswise to make 2 sandwiches. Sandwich softened strawberry ice cream between the Danish halves. Freeze until firm. Dust with confectioners’ sugar.

7. Frozen Lemon Mousse Sandwiches Cut 4 muffin tops in half horizontally. Beat 1/2 cup heavy cream, 1 tablespoon confectioners’ sugar and 1 teaspoon vanilla with a mixer until stiff peaks form; fold in 1/4 cup lemon curd. Sandwich between the muffin tops. Freeze until firm.

8. Frozen Maple Waffle Bites Beat 2/3 cup heavy cream, 1 tablespoon maple syrup and 1/4 teaspoon maple extract with a mixer until soft peaks form. Fold in 1/4 cup blueberry jam until streaky. Freeze until firm. Scoop onto 12 toasted and cooled mini waffles.

9. Frozen Grape Tartlets Bake 15 mini phyllo shells as the label directs; let cool. Beat 1 1/2 ounces cream cheese, 1 ounce goat cheese, 3 tablespoons grape jelly and 2 tablespoons sour cream with a mixer until light and fluffy, about 2 minutes. Microwave 1 tablespoon grape jelly with 1/2 teaspoon water until loosened; stir in 1/3 cup thinly sliced red grapes. Divide the cream cheese mixture among the phyllo cups and top with the grape mixture. Freeze until firm.

10. Frozen PB&J Tartlets Make Frozen Grape Tartlets (No. 9), replacing the goat cheese with 2 tablespoons peanut butter. Replace the grape topping with chopped peanuts.

11. Frozen Chocolate-Hazelnut Pies Beat 4 ounces cream cheese, 2/3 cup confectioners’ sugar and 1 1/2 teaspoons vanilla with a mixer until fluffy, about 3 minutes. Beat in 1/2 cup chocolate-hazelnut spread. Divide among 6 mini graham cracker crusts and top with chopped hazelnuts. Freeze until firm.

12. Frozen Coconut-Lime Pies Beat 4 ounces cream cheese and 1/2 cup confectioners’ sugar with a mixer until creamy, about 2 minutes. Add 1/2 cup heavy cream, 1/4 cup each cream of coconut and sweetened shredded coconut and 1 teaspoon each vanilla and grated lime zest. Beat until fluffy, about 3 more minutes. Divide among 6 mini graham cracker crusts. Freeze until firm.

13. Mango–Passion Fruit Snow Cones Bring 1/4 cup each sugar and water to a boil in a saucepan and cook until the sugar dissolves; let cool completely. Stir in 1/2 cup each mango nectar and passion fruit juice. Working in batches, pulse 4 cups ice in a food processor until crushed and divide among 6 small cups. Top each with 2 to 4 tablespoons of the mango–passion fruit syrup.

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

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

16. Frozen Yogurt Bark Microwave 4 ounces chopped white chocolate with 1 tablespoon coconut oil until melted; let cool slightly. Stir in 1 cup vanilla Greek yogurt until smooth. Spread on a parchment-lined baking sheet and top with 1 cup sliced mixed berries. Freeze until firm, about 4 hours. Break into shards and serve immediately.

17. Frozen Yogurt Banana Pops Halve bananas crosswise, then lengthwise; insert a wooden pop stick into each. Freeze until firm, about 3 hours. Dip in berry yogurt to coat and sprinkle with sliced almonds, chopped nuts, shredded coconut, crushed freeze-dried fruit and/or granola. Freeze on a plate until set.

18. Frozen Pomegranate Yogurt Pops Mix 1 1/2 cups plain whole-milk yogurt with 1/2 cup each pomegranate seeds and chopped unsalted pistachios, 1/4 cup sugar and 1 tablespoon rosewater until combined. Divide among 6 ice pop molds and insert sticks. Freeze until firm.

19. No-Churn Frozen Yogurt Blend 2 cups plain whole-milk Greek yogurt in a food processor with 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-by-5-inch loaf pan and freeze, stirring halfway through, until firm, about 5 hours. Top each serving with honey and pistachios.

20. No-Churn Limoncello Ice Cream Blend 4 ounces cream cheese, 2 cups heavy cream, 2/3 cup each sugar and sour cream, 1/2 cup limoncello liqueur and 2 teaspoons grated lemon zest in a food processor until thick, about 2 minutes. Spread in a 2-quart baking dish and freeze until firm, 4 hours.

21. Coconut-Date Ice Cream Soak 2 cups pitted dates in 1 cup boiling water until softened, about 10 minutes. Puree the dates and liquid in a blender with one 5.4-ounce can unsweetened coconut cream and 2 teaspoons vanilla until smooth; let cool completely. Churn in an ice cream maker until thick and creamy, then transfer to a container and freeze until firm. Top each serving with maple syrup and chopped salted almonds.

22. Soft-Serve Chocolate Ice Cream Whisk 1 cup each sugar and whole milk with 1/2 cup Dutch-process cocoa powder and 1 teaspoon vanilla until smooth; stir in 2 cups heavy cream. Refrigerate 30 minutes. Churn in an ice cream maker until the consistency of soft serve.

23. Walnut-Banana “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 pulse to combine. Stir in 1/2 cup chocolate chips. Transfer to a container and freeze until firm.

24. Cookie Butter–Banana “Ice Cream” Make Walnut-Banana “Ice Cream” (No. 23); puree the bananas with 1/2 cup cookie butter (speculoos). Omit the walnuts and chocolate chips.

25. Watermelon Ice Pops Blend 1 1/2 cups cubed seedless watermelon, 1/2 cup chopped strawberries and 2 tablespoons each superfine sugar and lime juice in a blender. Divide among 6 ice pop molds (each 3/4 full) and insert sticks; freeze 1 hour. Puree 1 cup cubed honeydew melon with 2 tablespoons each superfine sugar and lime juice. Divide among the ice pop molds and freeze until firm.

26. Arnold Palmer Ice Pops Bring 2/3 cup each sugar and water to a boil in a saucepan and cook until the sugar dissolves; let cool completely. Stir in 11/4 cups chilled strong black tea and 2/3 cup fresh lemon juice; divide among 6 ice pop molds and insert sticks. Freeze until firm.

27. Avocado-Coconut Ice Pops Puree 1 avocado, 1 cup cream of coconut and 1/3 cup each lime juice and maple syrup in a blender. Divide among 6 ice pop molds and insert sticks. Freeze until firm.

28. Fruit Salad Ice Pops Gently toss 1/2 cup each raspberries and blueberries with 1/4 cup each chopped strawberries, kiwi and pineapple. Divide among 6 ice pop molds, fill with plain coconut water and insert sticks. Freeze until firm.

29. White Wine Sangria Ice Pops Combine 3/4 cup each dry white wine and lemon-lime soda with 1 tablespoon each superfine sugar and brandy. Divide 1/2 cup each raspberries and chopped plums among 6 ice pop molds; top with the sangria and insert sticks. Freeze until firm. 


30. Cherry Cola Slushes Freeze 2 cups each cherry juice and cola in separate ice cube trays. Blend with 1 cup chilled cola in a blender until slushy. Makes 4.

31. Strawberry Margarita Slushes Simmer 2 cups chopped strawberries with 1 cup each sugar and water until softened, about 10 minutes; strain into a 9-by-13-inch baking dish and let cool completely. Stir in 1/2 cup fresh lime juice, 1/3 cup tequila and 1/4 cup triple sec. Freeze until slushy. Makes 6 to 8.

32. Mango-Ginger Floats Spoon mango sorbet into tall glasses and top with chilled ginger beer.

33. Root Beer Float Granita Freeze 4 cups root beer in a 9-by-13-inch baking dish, scraping with a fork every 2 hours, until slushy, 4 to 6 hours. Top each serving with vanilla ice cream.

34. Frozen Vietnamese Iced Coffee Stir 1 tablespoon instant 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 espresso beans.

35. Chai Tea Frappes Bring 5 cups water to a boil; add 6 black tea bags, 2 cinnamon sticks, 4 cloves and 2 crushed cardamom pods and steep 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 the ice cubes until slushy. Makes 4.

36. Blueberry-Granola Smoothie Blend 1/2 cup each plain Greek yogurt, granola and frozen blueberries, 1/2 frozen sliced banana, 2 tablespoons milk and 1 teaspoon honey in a blender. Top each serving with more granola.

37. Frozen Coconut Chia Pudding Whisk one 15-ounce can chilled cream of coconut with 1/2 cup plain coconut water and 1 teaspoon vanilla until smooth. Whisk in 1 tablespoon chia seeds; let sit until the seeds plump, about 1 hour. Divide among 6 small glasses and freeze until firm.

38. Frozen Dulce de Leche Bites Beat 8 ounces cream cheese, 1/2 cup dulce de leche and 2 tablespoons coffee-flavored syrup with a mixer until fluffy, about 5 minutes. Pipe onto butter crackers and freeze until firm. Dust with cocoa powder and confectioners’ sugar.

39. Frozen Peanut Butter Pretzel Bites Microwave 2 tablespoons creamy peanut butter with 1 tablespoon coconut oil until melted and smooth; let cool slightly. Top mini pretzel twists with small scoops of vanilla, chocolate or strawberry ice cream, then drizzle with the peanut butter mixture and sprinkle with crushed pretzels. Let sit until hardened, about 1 minute.

40. Cocoa Nib–Cashew Bonbons Mix 1/4 cup finely chopped salted cashews with 2 tablespoons cocoa nibs. Roll eight 1-inch scoops (about 1 1/2 tablespoons each) cashew milk ice cream in the cashew mixture to coat. Freeze on a plate until set.

41. Chocolate-Almond Bonbons Place ten to twelve 1-inch scoops coconut ice cream on a parchment-lined baking sheet and freeze until firm. Microwave 4 ounces chopped milk chocolate with 1 tablespoon coconut oil until melted; let cool. Dip the ice cream scoops in the chocolate and return to the baking sheet; top each with an almond and freeze until set.

42. Mini Brownie Sundae Cups Press mini brownie bites into mini muffin cups to form cups. 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 Heat 1 cup milk, 4 ounces chopped semisweet chocolate, 1/4 cup sugar, 1 tablespoon cocoa powder and 1/2 teaspoon vanilla in a small saucepan over medium heat, whisking, until smooth; let cool completely. Blend with 4 to 5 cups ice in a blender until slushy. Top each serving with whipped cream and shaved chocolate. Makes 2.

44. White Chocolate–Almond Bars Cut 1 pint vanilla Swiss almond ice cream crosswise into 4 thick slices (in the container) with a serrated knife, then peel away the carton and insert a wooden pop stick into the side of each slice. Freeze on a parchment-lined baking sheet until firm. Microwave 6 ounces chopped white chocolate with 2 tablespoons coconut oil until melted; stir in 1/4 cup almond butter. Spoon the chocolate-almond mixture over the ice cream bars to coat, then sprinkle with chopped almonds.

45. Frozen S’mores Bites Broil 12 marshmallows on an oiled foil-lined baking sheet until toasted; freeze 1 hour. Microwave 2 ounces chopped milk chocolate with 1/2 tablespoon coconut oil until melted. Dip the marshmallows halfway into the chocolate and sprinkle with crushed graham crackers; return to the baking sheet and freeze until set.

46. Skewered Rum-Punch Ice Cubes Bring 1/2 cup dark rum and 1/4 cup each brown sugar and orange juice to a simmer in a saucepan and cook until the sugar dissolves; add the juice of 1 lime and let cool completely. Stir in 1/2 cup crushed pineapple and freeze in an ice cube tray; skewer with cocktail picks, adding a maraschino cherry to each, before fully set.

47. Frozen Chocolate-Covered Cherries Microwave 4 ounces chopped semisweet chocolate with 1 tablespoon coconut oil until melted; let cool slightly. Dip 10 to 12 pitted cherries in the chocolate mixture with a cocktail pick and transfer to a plate. Freeze until firm.

48. Frozen Cherries with Lime Sugar Mix 1/4 cup vanilla sugar with 2 teaspoons finely grated lime zest on a plate. Rinse 1 pound pitted cherries with cold water. Transfer to the plate, a few at a time, and toss with the lime sugar until coated. Spread on a baking sheet and freeze until firm.

49. Frozen Vanilla Grapes Put 1/4 cup vanilla sugar on a plate. Rinse 2 cups seedless grapes with cold water. Transfer to the plate, a few at a time, and toss with the vanilla sugar until coated. Spread on a baking sheet and freeze until firm.

50. Frozen Cheesecake Strawberries Beat 4 ounces cream cheese, 1/4 cup confectioners’ sugar and 1/4 teaspoon vanilla with a mixer until smooth. Hull 10 to 12 strawberries and spoon the cream cheese mixture into the centers; dip in crushed graham crackers. Freeze until set.