A frozen food drip prevention device includes an interior fluid basin and an aperture. The aperture is configured to couple to the handle stick of a frozen treat. The interior fluid basin is configured to capture and hold fluid from a melting frozen treat.

The present invention relates to a structurally stable frozen confection product comprising from two to eight frozen confection streams rippled in the longitudinal direction, wherein the frozen confection stream ripples form a longitudinal repeat unit comprising a ripple of each frozen confection stream and the frozen confection product comprises from three to eight repeat units and the longitudinal rotational axes of the ripples are spaced apart from each other. Furthermore, the invention relates to a process for the preparation of the structurally stable frozen confection product.

The invention relates to an apparatus for decorating frozen confectionery on sticks, the apparatus comprising: a coating station for applying coating material onto the frozen confectionery, a particle dispensing station for applying particles onto the coated frozen confectionery, a conveyor for moving the frozen confectionery past the coating station and the particle dispensing station, the conveyor comprising gripping means arranged on the conveyor and having a product attached position and an opened position for gripping and releasing the stick of the frozen confectionery, and the conveyor comprises guides for moving gripping means with the frozen confectionery between a vertical position and a horizontal position. The apparatus further comprises coating removal means for removing coating material on one side of the frozen confectionery, which coating removal means are positioned after the coating station in the direction of the movement of the conveyor, and wherein the particle dispensing station is positioned after the coating removal means, and wherein the gripping means are arranged to hold the frozen confectionery in the horizontal position when passing particle dispensing station. The invention also relates to a method for manufacturing decorated frozen confectionery on sticks making use of the apparatus.

A dessert holder that enables a consumer to hold or grasp a banana (frozen or non-frozen) in such a way that various toppings, garnishes, trimmings, etc. that have been added to the banana do not readily spill over onto the consumer's hands. The dessert holder may also act as a thermal insulator so that the consumer is able to easily hold and eat a cold, frozen banana without making their hands uncomfortable. In one example, the dessert holder includes a main body section that is in the shape of a part of a banana and has first and second ends, as well as a flange section that is connected to the main body section at the second end, which is open to allow the banana to be inserted. The dessert holder may be made from an injection-moldable, food grade (e.g., FDA food grade), thermoplastic elastomer (TPE) or thermoplastic rubber.

A predetermined volume of ice-cream mix is provided to an ice cream making system or method. The ice-cream mix is cooled and whipped to form ice cream.

Disclosed is a production method developed for production of cornet cones with less waste from plain cornet paper in a roll.

A device (10) to secure an ice-cream (12) comprising: a cone-type holder (14) comprises a top portion (14a), a base portion (14b) and a center portion (14c); a base (16), coupled to the top portion (14a) of the cone-type holder (14), comprises a hollow portion (16a) to place the ice-cream (12); a slidable shutter attached to a periphery (16b) of the base (16) to secure the ice-cream (12); and a sensor (20) connected to the cone-type holder (14) to sense a tilt angle of the cone-type holder (14). The center portion (14c) of the cone-type holder (14) is configured to hold the ice cream (12), and said ice-cream (12) is secured in the hollow portion (16b) of the base (16).

Products and associated methods relate to a confectionery item having a boundary layer configured to prevent spun sugar of the confectionery item from breaking down. In an illustrative example, a confectionery item may include a frozen food core, a boundary layer configured to wrap the frozen food core, and a spun sugar layer configured to surround the boundary layer. In some embodiments, the boundary layer may be pliable at room temperature and hard at freezing temperatures. By adding the boundary layer, the frozen food core may, in some embodiments, not dissolve (e.g., “burn” or “eat” through) the spun sugar.

An interactive frozen confectionery vending machine with a freezer enclosure, a delivery and toppings dispensing enclosure and a control system enclosure. A programmable control system allows a customer to select a frozen confectionery cup stored within the freezer enclosure and to select a hard and soft topping that are automatically dispensed into the cup and the cup is delivered to the waiting customer through a customer access door that closes after the transaction is completed. A centrally located gear motor rotates an arm that terminates in a cup. The cup receives a topping from a canister and then rotates to drop the topping into the frozen confectionery cup. A soft topping is pumped via flexible liquid topping delivery tubes into a dispensing arm located above the frozen confectionery cup. A standard payment system and touch screen allow the customer to pay for and select frozen confectionery and toppings.

A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm oil softfractions, (iii) one or more soft oils that preferably include canola oil, and (iv) anhydrous milk fat. The coating composition also includes flour and sugars. The composition has a particle size of about 40 .Math.m to about 200 .Math.m, preferably about 90 .Math.m to about 120 .Math.m, and has the sensory characteristics, such as appearance, flavor and texture, of raw cookie dough. Optionally the composition further includes one or more of milk powder, salt or flavor. Preferably the frozen confectionary coated by the composition is an ice cream bar.