ce cream (derived from earlier iced cream or cream ice[1]) is a sweetened frozen food typically eaten

as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often
combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar
substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is
stirred to incorporate air spaces and cooled below the freezing point of water to prevent
detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low
temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen
custard", "frozen yogurt", "sorbet", "gelato", and others are used to distinguish different varieties
and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a
specific variety, and most governments regulate the commercial use of the various terms according
to the relative quantities of the main ingredients, notably the amount of cream.[2] Products that do
not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead.[3] In other
countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy
alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy milk or tofu), are available
for those who are lactose intolerant, allergic to dairy protein, or vegan.

Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream
may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts,
including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked
Alaska.

In many of those flavours, spicy ice creams are also available in some specific countries.

Contents

 1History

o 1.1Ancient Greece

o 1.2Persia

o 1.3China

o 1.4Rome

o 1.5India

o 1.6Europe

o 1.7North America

o 1.8Expansion in popularity

 2Composition

 3Production
  4Retail sales

o 4.1Specialty job

 5Ingredients and standard quality definitions

 6Physical properties

o 6.1Ostwald ripening

 7Around the world

 8Ice cream cone

 9Other frozen desserts

 10Cryogenics

 11See also

 12References

 13External links

History

Ancient Greece

During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of
Athens. The father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat
ice "as it livens the life-juices and increases the well-being."[4]

Persia

A yakhchal, an ancient type of ice house, in Yazd, Iran

In 400 BC, the Persians invented a special chilled food, made of rose water and vermicelli, which was
served to royalty during summers.[5]The ice was mixed with saffron, fruits, and various other flavours.

See also: Faloodeh

China
A frozen mixture of milk and rice was used in China around 200 BC.[6] "They poured a mixture of snow
and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises
the boiling point of water, it lowers the freezing point to below zero."[7][8]

Rome

The Roman Emperor Nero (37–68 AD) had ice brought from the mountains and combined it with fruit
toppings to create chilled delicacies.[9]

India

In the sixteenth century, the Mughal emperors used relays of horsemen to bring ice from the Hindu
Kush to Delhi, where it was used in fruit sorbets.[10] Kulfi is a popular frozen dairy dessert from the
Indian subcontinent and is often described as "traditional Indian ice cream." It originated in the
sixteenth century in the Mughal Empire.

Europe

Italian duchess Catherine de' Medici, credited with introducing ice cream into Europe in the 16th
century

When Italian duchess Catherine de' Medici married the Duke of Orléans (Henry II of France) in 1533,
she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices
or sorbets.[11] One hundred years later, Charles I of England was, it was reported, so impressed by the
"frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the
formula secret, so that ice cream could be a royal prerogative.[12] There is no historical evidence to
support these legends, which first appeared during the 19th century.

The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery’s Recueil de
curiositéz rares et nouvelles de plus admirables effets de la nature.[11] Recipes for sorbetti saw
publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern
Steward).[11]Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction
pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result
in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine
consistency of sugar and snow.[11]
Ice cream recipes first appeared in England in the 18th century. The recipe for ice cream was
published in Mrs. Mary Eales's Receipts in London in 1718.[13][14]

Noblemen makes and eating ice cream on French caricature, 1801

To ice cream.

Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it;
shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the
Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a
Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-
Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but
the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with
Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand
longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou’d
freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with
the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-
Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you
do Cream.

North America

Title page to The Art of Cookery by Hannah Glasse

US presidents with ice cream

An early reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a
magazine in 1877. "1744 in Pennsylvania Mag. Hist. & Biogr. (1877) I. 126 Among the rarities..was
some fine ice cream, which, with the strawberries and milk, eat most deliciously."[15]

The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for
ice cream. OED gives her recipe: "H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice
Cream..set it [sc. the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt."[15] The year
1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted
entirely to recipes for flavoured ices and ice cream.[11]

Quaker colonists introduced ice cream to the United States, bringing their ice cream recipes with
them. Confectioners sold ice cream at their shops in New York and other cities during the colonial
era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten
and served ice cream. Records, kept by a merchant from Catham street, New York, show George
Washington spending approximately $200 on ice cream in the summer of 1790. The same records
show president Thomas Jefferson having an 18 step recipe for ice cream.[16] First Lady Dolley
Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in
1813.[17]

Small-scale hand-cranked ice cream freezers were invented in England by Agnes Marshall and in
America by Nancy Johnson in the 1840s.[18]
The most popular flavours of ice cream in North America (based on consumer surveys)
are vanilla and chocolate.[19]

Expansion in popularity

In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-
eighteenth century.[20] Ice cream became popular and inexpensive in England in the mid-nineteenth
century, when Swiss émigré Carlo Gatti set up the first stand outside Charing Cross station in 1851.
He sold scoops in shells for one penny. Prior to this, ice cream was an expensive treat confined to
those with access to an ice house.[21] Gatti built an 'ice well' to store ice that he cut from Regent's
Canal under a contract with the Regent's Canal Company. By 1860, he expanded the business and
began importing ice on a large scale from Norway.

Agnes Marshall, regarded as the "queen of ices" in England, did much to popularize ice cream recipes
and make its consumption into a fashionable middle-class pursuit. She wrote four books: Ices Plain
and Fancy: The Book of Ices (1885), Mrs. A.B. Marshall's Book of Cookery (1888), Mrs. A.B. Marshall's
Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894) and gave public lectures on
cooking. She even suggested using liquid nitrogen to make ice cream.

Ice cream soda was invented in the 1870s, adding to ice cream's popularity. The invention of this cold
treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to
prove his claim. The ice cream sundae originated in the late 19th century. Several men claimed to
have created the first sundae, but there is no conclusive evidence to support any of their stories.
Some sources say that the sundae was invented to circumvent blue laws, which forbade serving
sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, Two
Rivers, Ithaca, and Evanston. Both the ice cream cone and banana split became popular in the early
20th century.

Agnes Marshall, "queen of ices", instrumental in making ice-cream fashionable

The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs.
A.B. Marshall's Book of Cookery of 1888. Her recipe for "Cornet with Cream" said that "the cornets
were made with almonds and baked in the oven, not pressed between irons".[22][23][24][25] The ice
cream cone was popularized in the USA at the 1904 World's Fair in St. Louis, MO.[26]
The history of ice cream in the 20th century is one of great change and increases in availability and
popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at
the soda shop, the soda fountain, and the ice cream parlor. During the American Prohibition, the
soda fountain to some extent replaced the outlawed alcohol establishments such
as bars and saloons.

Children in Chicago surround an Ice Cream vendor in 1909

Ice cream became popular throughout the world in the second half of the 20th century after
cheap refrigeration became common. There was an explosion of ice cream stores and of flavours and
types. Vendors often competed on the basis of variety. Howard Johnson's restaurants advertised "a
world of 28 flavors". Baskin-Robbins made its 31 flavours ("one for every day of the month") the
cornerstone of its marketing strategy. The company now boasts that it has developed over 1000
varieties.

One important development in the 20th century was the introduction of soft ice cream, which has
more air mixed in thereby reducing costs. It made possible the soft ice cream machine in which a
cone is filled beneath a spigot on order. In the United States, Dairy Queen, Carvel, and Tastee-
Freez pioneered in establishing chains of soft-serve ice cream outlets while Baskin-Robbins became
worldwide chain later.

Technological innovations such as these have introduced various food additives into ice cream, the
notable one being the stabilizing agentgluten,[27] to which some people have an intolerance. Recent
awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice
cream.[28]

The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under
brands such as Ben & Jerry's, Chocolate Shoppe Ice Cream Company and Häagen-Dazs.

Composition

Ice cream is a colloidal emulsion having dispersed phase as fat globules. It is an emulsion which is in
the end made into foam by incorporating air cells which is frozen to form dispersed ice cells. In the
composition of ice cream ice crystals are of most importance as they give a desirable mouth feel. Ice
cream is composed of water, ice, milk fat, milk protein, sugar and air. Water and fat have highest
proportions by weight creating an emulsion. The triacylglycerols in fat are non polar and will adhere
to itself by van der Waals interactions. Water is polar thus, emulsifiers are needed for dispersion of
fat. Also ice cream has a colloidal phase of foam which helps in light texture. Milk proteins such as
casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles
which will contribute to consistency. Sucrose which is disaccharide is usually used as a sweetening
agent. Lactose which is sugar present in milk will cause freezing point depression. Thus, on freezing
some water will be unfrozen and will not give hard texture.[29]

Production

Ice cream maker Boku Europa

Before the development of modern refrigeration, ice cream was a luxury reserved for special
occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and
stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers
and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and
stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and
shipping into a big business, cutting ice in New England and shipping it around the world.

Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was
called the pot-freezer method. French confectioners refined the pot-freezer method, making ice
cream in a sorbetière (a covered pail with a handle attached to the lid). In the pot-freezer method,
the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is
cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent
heat and bringing the mixture below the freezing point of pure water. The immersed container can
also make better thermal contact with the salty water and ice mixture than it could with ice alone.

An electric ice cream maker

The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method.
The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254
issued to Nancy Johnson on 9 September 1843. The hand-cranked churn produced smoother ice
cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson's
design.

Ice cream line in Balbiino factory in Estonia

In Europe and early America, ice cream was made and sold by small businesses, mostly confectioners
and caterers. Jacob Fussell of Baltimore, Maryland was the first to manufacture ice cream on a large
scale. Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them
in Baltimore. An unstable demand for his dairy products often left him with a surplus of cream, which
he made into ice cream. He built his first ice cream factory in Seven Valleys, Pennsylvania, in 1851.
Two years later, he moved his factory to Baltimore. Later, he opened factories in several other cities
and taught the business to others, who operated their own plants. Mass production reduced the cost
of ice cream and added to its popularity.

The development of industrial refrigeration by German engineer Carl von Linde during the 1870s
eliminated the need to cut and store natural ice, and, when the continuous-process freezer was
perfected in 1926, commercial mass production of ice cream and the birth of the modern ice cream
industry was underway.

In modern times, a common method for producing ice cream at home is to use an ice cream maker,
an electrical device that churns the ice cream mixture while cooled inside a household freezer. Some
more expensive models have an inbuilt freezing element. A newer method is to add liquid
nitrogen to the mixture while stirring it using a spoon or spatula for a few seconds; a similar
technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture
while stirring for a few minutes.[30] Some ice cream recipes call for making a custard, folding in
whipped cream, and immediately freezing the mixture.[31] Another method is to use a pre-frozen
solution of salt and water, which gradually melts as the ice cream freezes.

An unusual method of making ice-cream was done during World War II by American fighter pilots
based in the South Pacific. They attached pairs of 5-US-gallon (19 l) cans to their aircraft. The cans
were fitted with a small propeller, this was spun by the slipstream and drove a stirrer, which agitated
the mixture while the intense cold of high altitude froze it.[32]

Retail sales
A bicycle-based ice cream street vendor in Indonesia

Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice
cream can be purchased in large cartons(vats and squrounds) from supermarkets and grocery stores,
in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual
servings from small carts or vans at public events. In 2015, US produced nearly 900 million gallons of
ice cream.[33]

Specialty job

Ice cream van vendor delivery

Today, jobs specialize in the selling of ice cream. The title of a person who works in this speciality is
often called an 'ice cream man', however women also specialize in the selling of ice cream. People in
this line of work often sell ice cream on beaches. On beaches, ice cream is either sold by a person
who carries a box full of ice cream and is called over by people who want the purchase ice cream, or
by a person who drives up to the top of the beach and rings a bell. In the second method, people go
up to the top of the beach and purchase ice cream straight from the ice cream seller, who is often in
an ice cream van. In Turkey and Australia, ice cream is sometimes sold to beach-goers from small
powerboats equipped with chest freezers.

Some ice cream distributors sell ice cream products from traveling refrigerated vans or carts
(commonly referred to in the US as "ice cream trucks"), sometimes equipped with speakers playing
children's music or folk melodies (such as "Turkey in the Straw"). The driver of an ice cream van
drives throughout neighborhoods and stops every so often, usually every block. The seller on the ice
cream van sells the ice cream through a large window; this window is also where the customer asks
for ice cream and pays. Ice cream vans in the United Kingdom make a music box noise rather than
actual music.

Ingredients and standard quality definitions

Black sesame soft ice cream, Japan

In the U.S., ice cream must have the following composition:[34]

 greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium
ice creams

 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains
the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk

 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn

syrup sweeteners

 0.2 to 0.5% stabilisers and emulsifiers

 55% to 64% water, which comes from the milk or other ingredients.

These compositions are percentage by weight. Since ice cream can contain as much as half air by
volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary
considerations, the percentages by weight are more relevant. Even the low-fat products have high
caloric content: Ben and Jerry's No-Fat Vanilla Fudge contains 150 calories (630 kJ) per half-cup due
to its high sugar content.[35]

According to Canadian Food and Drug Regulations, ice cream in Canada must be at least 10 percent
milk fat, and must contain at least 180 grams of solids per liter. When cocoa, chocolate syrup, fruit,
nuts, or confections are added, the percentage of milk fat can be 8 percent.[36]

Physical properties

Sandwich ice cream

Ice cream is considered as a colloidal system. It is composed by ice cream crystals and aggregates, air
that does not mixes with the ice cream by forming small bubbles in the bulk and partially coalesced
fat globules. This dispersed phase made from all the small particles is surrounded by an unfrozen
continuous phase composed by sugars, proteins, salts, polysaccharides and water. Their interactions
determine the properties of ice cream, whether soft and whippy or hard.[37]

Ostwald ripening

Choco glazed Eskimo Pie ice cream

Ostwald ripening is the explanation for the growth of large crystals at the expense of small ones in
the dispersion phase. This process is also called migratory recrystallization. It involves the formation
of sharp crystals. Theories about Ostwald recrystallization admit that after a period of time, the
recrystallization process can be described by the following equation:

r = r (0) + Rt exp(1/n)

Where r (0) is the initial size, n the order of recrystallization, t a time constant for recrystallization
that depends on the rate R (in units of size/ time).

To make ice cream smooth, recrystallization must occur as slowly as possible, because small crystals
create smoothness, meaning that r must decrease.[38]

Around the world

Main article: Geography of ice cream

Around the world, different cultures have developed unique versions of ice cream, suiting the
product to local tastes and preferences.
Italian ice cream, gelato in Rome, Italy

The most traditional Argentine helado (ice cream) is very similar to Italian gelato, in large part due to
the historical influence of Italian immigrants on Argentinian customs.

Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world,
eating 18 litres and 20 litres each per year respectively, behind the United States where people eat
23 litres each per year.[39]

In China, besides the popular flavour such as vanilla, chocolate, coffee, mango and strawberry, many
Chinese ice-cream manufacturers also introduced other traditional Chineses flavours such as black
sesame and red beans.

In Iran, the most popular ice cream-like treat is Faludeh (also called Paloodeh, Paludeh or Fālūdhaj),
which contains Vermicellinoodles, sugar syrup and rose water. It's often served with limejuice and
sometimes ground pistachios.

In 1651, Italian Francesco dei Coltelli opened an ice cream café in Paris and the product became so
popular that during the next 50 years another 250 cafés opened in Paris.[40][41]

In Greece, ice cream in its modern form, or pagotó (Greek: παγωτό), was introduced in the beginning
of the 20th century.
India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed
domestically.

In Indonesia, a type traditional ice cream called "Es Puter" or "stirred ice cream" is made
from coconut milk, pandanus leaves, sugar—and flavors that include avocado, jackfruit, durian, palm
sugar, chocolate, red bean, and mung bean.

In Iran, Fālūde (Persian: ‫ )فالوده‬or Pālūde (Persian: ‫ )پالوده‬is a Persian sorbet made of thin vermicelli
noodles, frozen with sugar syrup and rose water. The dessert is often served with lime juice and
sometimes ground pistachios.

Italian ice cream or Gelato as it is known, is a traditional and a popular dessert in Italy. Much of the
production is still hand-made and flavoured by each individual shop in "produzione propria"
gelaterias. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavourings. Gelato
typically contains 7–8% fat, less than ice cream's minimum of 10%.

Sorbetes is a Philippine version for common ice cream usually peddled from carts by pedlars who
roam streets in the Philippines. Despite the similarities between the name "sorbetes" and sorbet,
"sorbetes" is not a type of sorbet.

In Spain, ice cream is often in the style of Italian gelato. Spanish gelato can be found in many cafes or
specialty ice cream stores. While many traditional flavours are sold, cafes may also sell unique
flavouurs like nata, crema catalana, or tiramisu.

Dondurma is the name given to ice cream in Turkey. Dondurma typically includes milk, sugar, salep,
and mastic.

In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth £1.3 billion
(according to a report produced in September 2009).[42]

In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is
sometimes referred to as "Philadelphia style"[43] ice cream. Ice cream that uses eggs to make
a custard is sometimes called "French ice cream". American federal labeling standards require ice
cream to contain a minimum of 10% milk fat. Americans consume about 23 liters of ice cream per
person per year — the most in the world.

Ice cream cone

Main article: Ice cream cone

Two ice cream cones

Mrs Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones,[44] but the idea
definitely predated that. Agnes Marshall was a celebrated cookery writer of her day and helped to
popularise ice cream. She patented and manufactured an ice cream maker and was the first person
to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal
Institution.

Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity
increased greatly during the St. Louis World's Fair in 1904. According to legend, at the World's Fair an
ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so they could
not sell any more produce. Next door to the ice cream booth was a Syrian waffle booth, unsuccessful
due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new
product sold well, and was widely copied by other vendors.[45][46]

Other frozen desserts

The following is a partial list of ice cream-like frozen desserts and snacks:

Raspberry sorbet

Torte-ice cream
Bananas Foster flaming ice cream

 Ais kacang: a dessert in Malaysia and Singapore made from shaved ice, syrup, and boiled red
bean and topped with evaporated milk. Sometimes, other small ingredients like raspberries
and durians are added in, too.

 Booza: an elastic, sticky, high level melt resistant ice cream.

 Dondurma: Turkish ice cream, made of salep and mastic resin

 Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air beaten into
it, similar to Gelato, fairly rare. Known in Italy as Semifreddo.

 Frozen yogurt: made with yogurt instead of milk or cream, it has a tart flavour and lower fat
content.

 Gelato: an Italian frozen dessert having a lower milk fat content than ice cream.

 Halo-halo: a popular Filipino dessert that is a mixture of shaved ice and milk to which are
added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.

 Ice cream sandwich: two (usually) soft biscuits, cookies or cake sandwiching a bar of ice
cream.

 Ice milk: less than 10% milk fat and lower sweetening content, once marketed as "ice milk"
but now sold as low-fat ice cream in the United States.

 Popsicle (ice pop or ice lolly): frozen fruit puree, fruit juice, or flavoured sugar water on a
stick or in a flexible plastic sleeve.

 Kulfi: believed to have been introduced to South Asia by the Mughal conquest in the 16th
century; its origins trace back to the cold snacks and desserts
of Arab and Mediterranean cultures.[47]

 Maple toffee: Also known as maple taffy. A popular springtime treat in maple-growing areas
is maple toffee, where maple syrup boiled to a concentrated state is poured over fresh snow
congealing in a toffee-like mass, and then eaten from a wooden stick used to pick it up from
the snow.

 Mellorine: non-dairy, with vegetable fat substituted for milk fat

 Parevine: Kosher non-dairy frozen dessert established in 1969 in New York[48]

  Patbingsu - A popular Korean shaved ice dessert commonly served with sweet toppings such
as fruit, red bean, or sweetened condensed milk.

 Pop up ice cream

 Sherbet: 1–2% milk fat and sweeter than ice cream.

 Sorbet: fruit puree with no dairy products

 Snow cones, made from balls of crushed ice topped with flavoured syrup served in a paper
cone, are consumed in many parts of the world. The most common places to find snow cones
in the United States are at amusement parks.

Cryogenics

Dippin' Dots Rainbow Ice ice cream

In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of
ice cream, thus eliminating the need for a conventional ice cream freezer.[49] Brands are Dippin' Dots.
The preparation results in a column of white condensed water vapour cloud. The ice cream,
dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen
is completely vapourised. Sometimes ice cream is frozen to the sides of the container, and must be
allowed to thaw. Good results can also be achieved with the more readily available dry ice, and
authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a
simple blender.[50]

Another vendor, Creamistry, creates ice cream from liquid ingredients as customers watch. It has a
softer texture than regular ice cream, because ice crystals have less time to form.[51]