Easy Frozen Treat Recipes

The following frozen treat recipes are easy to make. Who doesn't love ice cream sandwiches, pies, and frozen desserts? Imagine making authentic ice cream parlor treats that look amazing and taste even better. Get ready to WOW your family and friends! Simply pick one and enjoy!

Homemade Frozen Treat Recipes

Ice Cream Sandwich

To make an ice cream sandwich, begin by baking your favorite cookie recipe. Chocolate, gingerbread, and chocolate chip cookies are always favorites. Roll the dough out thin and then use a large, round cookie cutter to cut the cookies.

Bake them on a cookie sheet and after they've cooled in the refrigerator, carefully spread a 1-inch layer of softened ice cream over a cookie; then top the ice cream with a second cookie to make a sandwich.

Roll the sides in chocolate chips, sprinkles, chopped nuts, or leave plain, then wrap in freezer paper and freeze immediately.

Crispy homemade wafers could also be used for the sandwich, made as for cones but cut in flat 5-inch squares.

Ice Cream Pie

Here's an easy homemade frozen treat recipe: Simply fill a precooked pie shell with your favorite softened, homemade ice cream and freeze. You may use a plain crust, or you can go all out with a crust of cookie crumbs.

Artistically drizzle a colorful fountain syrup over the top before freezing, or freeze the pie plain and garnish it later with whipped cream and fresh fruit slices, or top with a maraschino cherry before serving.

Ice Cream Pie With Baked Meringue

Bake a pastry shell, then allow it to cool. Thoroughly chill 1 cup of well-drained crushed pineapple. Make a fluffy meringue of 4 egg whites beaten stiff and dry, adding 2 tablespoons sugar for each white.

Fill the cooled pastry shell with vanilla (or your favorite) ice cream, cover with chilled pineapple (or strawberries), lightly top with the meringue. Set pie in oven at 350°F just until the meringue is delicately browned — no longer. Serve at once.

Copycat DOLE Whip® Treat

Begin with a generous scoop of your favorite vanilla ice cream, add 4 ounces of pineapple juice and 2 cups of frozen pineapple chunks. Blend until smooth and spoon into a small glass dish or wafer cone.

If you want the classic swirl effect, pour the frozen mixture into a sealable plastic bag, snip off one corner using scissors, and pipe your frozen treat into your dish or cone with a swirling motion.

Soda Parlor Frozen Treat Recipes 

The Dispenser's Formulary or Soda Water Guide (1915)

Saint Valentine's Own

Have a heart-shaped mold, about 2-1/2 inches in diameter and 1-1/4 inches in depth. In the mold place a layer of vanilla ice cream, a layer of strawberry ice cream, and another layer of vanilla ice cream.

Trim the molded ice cream even with the top of the mold, then place the cream on a china plate of fancy design, measuring about 6 inches in diameter.

Pour over the cream a ladleful of crushed strawberries, add a spoonful of mixed ground nuts and top off with a spoonful of whipped cream, a cherry, and a sprinkle of ground cinnamon.

The inventor states that this sundae is a good seller at 20 cents. He has promoted it in the daily papers of his town with much success. —Philip W. Fraker

Frozen Masterpiece

Line a champagne sundae glass with four or five split lady fingers in upright position, and then put into the center a large scoopful of Neapolitan ice cream.

Over all pour a ladleful of marshmallow sauce, or cover with whipped cream and close to the top insert peaches, the slices pointed to a cherry placed in the center. Price 15 or 20 cents. —Jos. B. Clark

Northern Lights

In dispensing the Northern Lights use a fine china plate, six inches in diameter, decorated with a winter design (e.g., ice and snow).

First, place a piece of angel food cake on the plate. Around the angel food lay three slices of orange, on the first of which place a red cherry, on the second a white cherry, and on the third a blue cherry.

Now place a (large size) scoop of ice cream on the cake and insert in the top of the ice cream a Veronique wafer, leaving about one inch to appear above the cream (this is to represent the North Pole). Stick a small national flag on the top of the pole.

Place three spoonfuls of pineapple ice around the bottom of the cream between the slices of orange. Then, spread whipped cream over the top of the mold of ice cream just below the pole, so that it looks like snow.

Lastly, arrange four chocolate "Teddy Bears" around in the whipped cream so that they appear to be trying to reach the pole — one at the very top. (Sells for 20 cents.)

Chocolate Soldier

Place a scoop of chocolate brick ice cream on a fancy Melba plate and on it lay a slice of devil's food cake. Over all pour a float of chocolate syrup and top with a maraschino cherry. "A very delicious and dainty dish when correctly served." (Sells for 15 cents.)

Haystack

In dispensing "Haystack" use a fine china plate of rose design decoration and measuring six inches in diameter. For the base of the stack use a piece of chocolate cake about 2-1/2 inches square; on this place a scoop (large size) of vanilla ice cream.

On each of two sides of the plate place a slice of orange and on each of the other two sides lay a slice of banana. Pour over the ice cream a heavy caramel syrup, sifting over it shredded coconut which has been previously browned.

On top of the stack put a maraschino cherry and lean against the sides of the stack so that they will come to a "peak" four Veronique wafers, arranging them so that the cherry appears to rest on top of the wafers.

Around the base of the stack arrange four maraschino cherries, put a little whipped cream on the slices of orange, and insert a spoon in the side of the stack. Price, 25 cents. —Philip W. Fraker

Hobble Bon Bon

Into a glass about 4 inches deep place a small amount of chocolate, vanilla, or strawberry ice cream; split two lady fingers and stand the four halves on end in a vertical position, so that the upper ends will reach to the top of the glass.

Add about 1/2 ounce of chocolate syrup, or syrup of any flavor desired, one scoopful of vanilla ice cream, some whipped cream, one teaspoonful of English walnuts, and top it off with a slice of fig or a maraschino cherry. In pricing this feature, be sure to cover the costs. —J. E. Stallings

Eclair Delight

Carefully cut an eclair shell in two lengthwise, place one half on a banana split dish and fill with ice cream.

Place top on the shell and cover with a ladle of marshmallow topping. Dust over all a sweet powdered chocolate and top with a couple of red maraschino cherries.

Dessert a La Copley Square

Serve individual servings of quality vanilla ice cream in this manner: Secure dainty white paper cases of a square shape (or muffin cups); half-fill a case with ice cream and then introduce a spoonful of guava jelly, or a layer of chopped nutmeats and figs (or dates).

Fill the case even-full of ice cream. Mound the top with whipped cream and garnish with four blanched almond meats arranged like the petals of a flour and with a bit of candied citron for a center.

Lay on one side of the plate a spray of crystallized mint, or appropriate garnish, also a square piece of delicate white cake frosted with white and decorated with a slight touch of pale green frosting. This mixture is worth 25 cents.

Serve Do-It-Yourself Frozen Treats

Here's a great idea! Set several containers of frozen ice cream into a large tray filled with crushed ice to prevent the ice cream from melting. There should be enough ice cream to satisfy everybody.

Offer standard ice cream flavors along with a couple of old fashioned ice creams such as Rhubarb Cream, Fig, or Brown Bread.

Go all out with the ice cream toppings, as adding toppings is the most fun. Get really creative with containers of sauces, syrups, bits of homemade fudge, chocolates, crushed hard candies, bacon bits, and candied fruit. Say, how about hot sauce or finely chopped chili peppers for that hot and cold Mexican ice cream sensation?

Also, use other frozen treat recipes on this page to give your guests as many eye-popping choices as possible.