Popsicles
Photo courtesy National Honey Board
Honey strawberry lemonade popsicles.
Manchego Ice Cream
Photo courtesy California Milk Advisory Board
Manchego ice cream from Chef Jenn Sheppard (Cuisine Solutions). Manchego cheese is the star ingredient in this beautiful and innovative ice cream recipe. The ice cream is made with California milk and heavy cream and served over roasted pears topped with freshly grated hazelnuts.
Ice cream
Photo courtesy National Honey Board
Almond and honey butter ice cream.
Sorbet
Photo courtesy California Table Grape Commission
Frozen grapes
Photo courtesy California Table Grape Commission
Frozen grapes in an ice cream cone.
Chilled Soup
Photo courtesy National Onion Association
Chilled Mango-Caramelized Onion Soup with Shrimp.
Sweet meets savory
Photo courtesy California Table Grape Commission
Green grape gazpacho shooters.
Chilled California Avocado cucumber soup
Photo courtesy California Avocado Commission
Who says cold treats must all be sweet? Here is a chilled California Avocado cucumber soup.
Daiquiris
Photo courtesy California Table Grape Commission
Cucumber Mojito Fro-Yo Pops
Photo courtesy the Perfect Purée
Toni Roberts, award-winning executive pastry chef at State and Lake Chicago Tavern at The Wit Hotel makes Cucumber Mojito Fro-Yo Pops with fresh cucumber, The Perfect Purée Key Lime Concentrate, mint, and optional dark rum. She also makes sweet and spicy Salted Tamarind Margarita Pops with The Perfect Purée Tamarind, fresh lime, Aleppo pepper and tequila.
Granita
Photo courtesy National Honey Board
Honey watermelon granita with honeycomb.
Frappuccino
Photo courtesy National Honey Board
Smashed Baked Alaska
Photo courtesy Bold Catering & Design
Bold Catering & Design has an interactive smashed Baked Alaska station where guests watch as an ice cream cookie sandwich is dipped in liquid nitrogen and smashed with a wooden mallet. Once plated, it’s topped with meringue and torched–before being handed back to the guest to add their toppings of choice.
Pool party
Photo Courtesy pinch food design
This POOL PARTY station from Pinch Food Design is kept at the perfect temperature in a sous-vide bath. Pictured is mushroom risotto where Guests can grab their jar and shake to emulsify.
Boozy popsicles
Photo courtesy J&R Photography
Boozy popsicles, such as these from Victoria Lartey-Williams (Victorious Events NYC) in custom flavors are an amazing treat for outdoor events. They can be served in wine glasses to keep it chic and neat and then topped off with your favorite libation for an extra kick. Photo courtesy J&R Photography
Drink pouch
Photo courtesy G Catering
A refreshing drink pouch from G Catering. Photo courtesy G Catering
Thai rolled ice cream
Thailand stir-fried ice cream rolls at freeze pan.
Keep it cool
Photo courtesy the Perfect Purée
Bring an old-fashioned ice cream cart to your next event so guests can help themselves to gourmet pops with unique flavor combinations and fresh, high-quality ingredients. The easy prep and serve of these gourmet pops makes them all the more fun!
