According to an embodiment of the present utility model, an ice-cream bar by recycling waste coffee may be provided. The ice-cream bar by recycling waste coffee may comprise waste coffee powder and a biocompatible binder for combining the waste coffee powder to form the ice-cream bar.

A silicone ice cream cone is configured with various design properties and features to make eating ice cream more enjoyable and clean. For example, the ice cream cone is manufactured with a pigment mixed in the silicone, so the cone changes color once engaging with the ice cream and reaches a certain color. Typically, the portions touching the cold ice cream change color while other portions that have not met the temperature remain unchanged. Once the colder portions of the ice cream cone rise in temperature, their color will change back to their original color. The exterior of the ice cream cone has a spiral ridge that extends from a bottom portion of the cone's stem toward an upper portion of the cone. The spiral ridge provides stability to the ice cream cone when in use.

A frozen desert holder holds flat for carrying in a purse or bag, and includes two opposing flaps which fold out above a handle portion. The handle portion includes a vertical passage for an ice cream stick, and the flaps catch drips which otherwise would fall onto a consumer's hand. The holder may be made from an absorbent biodegradable material having a water impermeable material backing.

A frozen desert holder holds flat for carrying in a purse or bag, and includes two opposing flaps which fold out above a handle portion. The handle portion includes a vertical passage for an ice cream stick, and the flaps catch drips which otherwise would fall onto a consumer's hand. The holder may be made from an absorbent biodegradable material having a water impermeable material backing.

An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.

A culinary injection delivery device including a cylindrical housing having an interior volume. The cylindrical housing is opened at both ends. The first opened end has a delivery nozzle attached thereto. The second opened end has a plunger located therein. The plunger is made up of a stick and at least two disks. A first disk is located on an end of the stick and a second disk is located slightly aft of the first disk. A spring located behind the first and second disk is configured to push the first disk forward. The first disk has an extension placed thereon that matches the interior of the delivery nozzle. The spring will push the first disk forward releasing a food product.

A device for holding at least one frozen-item; the device includes a body, and a flap. The body includes an inner-capacity defined by a body-shell, a substantially open-end and a substantially closed-end opposite the substantially open-end and has a neoprene material configured to provide insulation and moisture-absorption. The flap is configured to substantially seal the substantially closed-end. The device is useful for holding at least one frozen item therein to prevent uncomfortable contact of the frozen item with a users' skin.

A confection containing device that contains a confection consumed frozen. The device includes a stick-spout-pouch assembly, and a stick cap. The stick-spout-pouch assembly includes a latching portion integral with a stick portion, and a pouch bag attached to the latching portion. The stick cap attaches to the latching portion of the stick-spout-pouch assembly. The pouch bag contains a confection in a non-frozen state surrounding the stick portion of the stick-spout-pouch assembly. The pouch bag of the stick-spout-pouch assembly is sealed to the latching portion of the stick-spout-pouch assembly. The stick cap attaches to the latching portion of the stick-spout-pouch assembly by a sealed connection. Further, the pouch bag is filled with the confection in a liquid state through at least one opening on the stick-spout-pouch assembly. The opening is on the latching portion of the stick-spout-pouch assembly.

A frozen food catching device removably connected to at least a portion of a handle of a frozen food, the frozen food catching device including a food catching base to receive the frozen food that has melted, a plurality of walls disposed on at least a portion of a perimeter of the food catching base to prevent the frozen food from moving away from the food catching base, and a handle receiving aperture disposed at a center of the food catching base to receive the handle therethrough.

The invention relates to a frozen dessert, in particular a frozen dessert comprising a deformable container coated on the interior surface with a first solid fat-based edible composition to provide a shell, which shell is filled with a frozen confection and/or one or more ribbons of a second solid fat-based edible composition, wherein the one or more ribbons of a second solid fat-based edible composition are orientated vertically in relation to a base of the deformable container and topped with a lid of a third fat-based edible composition.