24 articles
Banana split
Banana split: American ice cream dessert of a lengthwise-split banana, three ice cream scoops, sauces, nuts, whipped cream, and a cherry; invented 1904 by David Strickler at Tassell Pharmacy, Latrobe, Pennsylvania, with competing claims from Wilmington, Ohio, and Boston.
Cendol
Cendol (chendol, dawet, lod chong) is a Southeast Asian iced dessert of green pandan starch jelly strands with coconut milk and palm sugar, documented in Dutch East Indies records from 1859 and 1866 and a Malaysian heritage food.
Cornetto (frozen dessert)
Cornetto is a chocolate-lined wafer cone ice cream brand invented in 1959 by Spica of Naples, acquired by Unilever in 1976, and now a power brand of The Magnum Ice Cream Company, sold as Algida, Wall's, or Kibon by market.
Dole Whip
Dole Whip is a dairy-free pineapple soft serve created by Kathy Westphal at Dole for Disney World kiosks, debuting at Magic Kingdom's Aloha Isle in 1984 as DOLE Pineapple Whip, later sold in grocery freezer cups and as Dole Soft Serve mix.
Dondurma
Dondurma (Maraş dondurması) is Turkish stretchy ice cream made with goat milk, sugar, salep from wild orchid tubers, and mastic; Kahramanmaraş style dates to 1920 and holds TÜRKPATENT geographical indication no. 344.
Falooda
Falooda (फ़ालूदा, فالودہ), from Persian faloodeh, is a layered South Asian cold dessert drink of milk, rose syrup, vermicelli, basil seeds, and ice cream or kulfi, popular in India, Pakistan, Bangladesh, and Sri Lanka.
Fried ice cream
Fried ice cream, also called deep-fried ice cream, is a dessert of hard-frozen ice cream coated in cereal, crumbs, or tempura batter and briefly deep-fried, popular in Mexican and Japanese restaurant styles.
Frozen custard
Frozen custard is an egg-yolk-enriched frozen dairy dessert, legally requiring at least 1.4% egg yolk solids in the US. Also called fresh frozen custard; invented commercially by the Kohr brothers at Coney Island in 1919 and popularized in Milwaukee, the self-styled custard capital.
Frozen yogurt
Frozen yogurt (fro-yo, froyo) is a frozen dairy dessert made from cultured milk with Lactobacillus bulgaricus and Streptococcus thermophilus, invented in the 1970s as H.P. Hood's Frogurt; lower in fat than ice cream but often as high in sugar.
Gelato
Gelato is the Italian-style frozen dessert made from milk, sugar, fruit, and eggs, churned with little air and served warmer than ice cream. Originating in 16th-century Tuscany, it differs from US ice cream by lower fat, lower overrun, and denser texture.
Granita
Granita, a semi-frozen Sicilian dessert of water, sugar, and fruit, coffee, or almond flavoring, agitated during freezing into fine ice crystals; born from Arab sherbet and Etna snow, eaten with brioche con il tuppo.
Halo-halo
Halo-halo (haluhalò), the Philippines' unofficial national dessert: shaved ice, evaporated milk, sweetened beans, fruit, jellies, and ube ice cream mixed in a tall glass. It grew from Japanese kakigōri-style mongo con hielo sold by pre-war Japanese settlers.
Ice cream
Ice cream: frozen, aerated dessert of dairy fat, sugar and ice, legally defined in the US at 10% milkfat; ancient origins, industrialized after 1851 (Fussell) and 1926 continuous freezer.
Ice cream cone
Ice cream cone: edible wafer or waffle container for ice cream, popularized at the 1904 St. Louis World's Fair. Types include waffle, sugar, and cake cones; earlier patents by Valvona (1902) and Marchiony (1903).
Ice pop
Ice pop: frozen flavored water or juice on a stick, also called ice lolly, paleta, or ice block; Popsicle is a brand. Accidentally invented by Frank Epperson in 1905, patented 1924.
Italian ice
Italian ice, called water ice in Philadelphia, is a dairy-free frozen dessert of water, sugar, and fruit flavoring encompassing sorbetto, granita, and slush, brought to the US by Italian immigrants.
Knickerbocker glory
Knickerbocker glory: a British layered ice cream sundae in a tall glass, first recorded in a 1915 US soda fountain handbook, named from Washington Irving's Knickerbocker, famous at Fortnum & Mason since 1956.
Mochi ice cream
Mochi ice cream, also called My/Mochi or daifuku-style ice cream, is a bite-sized dessert of ice cream wrapped in chewy glutinous rice dough, invented by Frances Hashimoto at Mikawaya in Los Angeles and first sold in 1993.
Parfait
Parfait: a dessert with two main meanings. The French parfait is a frozen sugar-syrup, egg-yolk, and whipped-cream dessert; the American parfait is a layered yogurt, fruit, and granola cup; Japan developed tall layered fruit parfaits.
Rocky road (ice cream)
Rocky road ice cream: American flavor of chocolate ice cream with marshmallows and nuts (almonds standard, walnuts original), dated to 1929 Oakland with disputed Dreyer's versus Fentons origin claims; ninth most popular US flavor.
Soft serve
Soft serve: semi-soft frozen dairy dessert dispensed from a continuous freezer and eaten immediately; lower milkfat (about 3-10%) than ice cream, high air overrun, served around -6 C; also called soft cream in Japan.
Sorbet
Sorbet (Italian sorbetto, from Arabic sharbat) is a dairy-free frozen dessert of fruit juice or purée, water, and sugar, with 0% milk fat, distinct from sherbet, which contains dairy; typically 25–35% sugar, served as dessert or palate cleanser.
Stracciatella (ice cream)
Stracciatella ice cream is a gelato flavor of milk (fiordilatte) base with thin dark-chocolate shards, invented by Enrico Panattoni at La Marianna, Bergamo, in 1961; distinct from the Roman soup and the Pugliese cheese of the same name.
Tartufo
Tartufo (Tartufo di Pizzo) is an Italian hand-shaped gelato dessert of hazelnut and chocolate ice cream around a molten chocolate core, dusted in cocoa; invented in Pizzo, Calabria, in 1952 by Don Pippo and protected by EU PGI status.