1,058 frozen recipes

A light frozen fruit yogurt dessert lightened with whipped egg whites into an airy, mousse-like treat. Raspberry puree, tangy yogurt, and a touch of juice concentrate, no ice cream machine needed.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Creamy frozen banana-orange push-up pops blended with yogurt and powdered milk. Low-fat, heart-healthy, and kid-approved. Just blend, pour into cups or molds, and freeze.

Frozen fruit yogurt dessert built from raspberry puree, low-fat yogurt, apple juice concentrate, lemon, and beaten egg whites for lift. Lighter than ice cream, naturally sweetened, and endlessly variable.

Frozen maple walnut mousse pie with a cooked maple custard, whipped egg whites, and chopped walnuts in a chocolate crumb crust. Topped with chocolate shavings and frozen until firm.

Frozen pink lemonade pie with cream cheese, sweetened condensed milk, and whipped cream in a graham cracker crust. No-bake and creamy with a tart lemon punch.

Creamy, rich and delicious frozen peach souffle is served with lemony raspberry sauce. They are an absolutely tasty pairing, especially in a hot summer day!

Frozen peach torte layered with white chocolate kirsch mousse, chopped peaches, and a toasted almond crumb crust. An elegant make-ahead summer dessert.

Frozen fruit cups made with applesauce, strawberries, mandarin oranges, grapes, and orange juice concentrate. Healthy no-sugar-added frozen snack for kids and lunchboxes.

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Frozen French Toast made with thick Texas toast soaked in an egg-milk-nutmeg custard, frozen flat, then baked from frozen for crispy weekday breakfasts in minutes.

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.

Lemon verbena ice cream steeps fresh herb leaves into a rich egg-yolk custard base for a smooth, floral-citrus frozen treat. An elegant homemade custard ice cream that tastes like the herb garden in summer.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.