The Best (and Worst) Frozen Desserts According to Pastry Chefs
Frozen desserts can be hit or miss, especially when you’re banking on convenience. Some options nail the flavor and texture, while others feel like sweet cardboard. To separate the good from the regrettable, pastry chefs weighed in with their expert opinions. They know what works and what never should’ve made it to the freezer aisle. If you’ve ever stood in the frozen section unsure of what to grab, this will save you some disappointment.
Frozen Yogurt
Frozen yogurt has earned its spot in the freezer aisle thanks to its creamy texture and tangy flavor, especially when made with Greek yogurt. It’s a favorite for those who want a sweet treat with a little protein boost—and it pairs perfectly with toppings like fresh fruit, honey, or a sprinkle of granola.
Ice Cream Sandwiches
Ice cream sandwiches hit the sweet spot between frozen dessert and baked goodness. With creamy ice cream tucked between soft cookies or classic chocolate wafers, they’re both nostalgic and downright satisfying—no spoon required.
Sherbets
Sherbet strikes a tasty balance between fruity and creamy, with just enough dairy to make it smoother than sorbet but still lighter than ice cream. Flavored with fruit juice or purée, it’s a zippy, tangy treat that hits the sweet spot—especially in citrusy varieties like orange or raspberry.
Frozen Custard
Frozen custard is like ice cream’s richer, creamier cousin thanks to the addition of egg yolks. Served at a slightly warmer temperature, it stays dense, smooth, and ultra-indulgent—perfect for those who love a velvety texture and bold flavor.
Popsicles
Popsicles are the ultimate grab-and-go summer treat—refreshing, fruity, and perfect for all ages. Whether you go for a classic juice-based pop or a creamy version, they’re fun, messier than you’d like, and always worth it.
Gelato
Beloved by pastry chefs for its velvety texture and bold flavor, gelato brings serious dessert game. It’s churned with less air than traditional ice cream, giving it a dense, creamy feel and more intense taste in every spoonful. Whether you go for pistachio, hazelnut, or classic chocolate, gelato is always a win.
Sorbets
Sorbets are the ultimate fruity refresher—light, tangy, and perfect for hot days. Made with real fruit and water (and no dairy), they’re a great option if you want something sweet without the heaviness of ice cream.
Froyo
Froyo may be trendy, but most versions from chains or grocery freezers fall short of the hype. While it contains live cultures and less fat than ice cream, many versions are loaded with sugar and thickeners to mimic creaminess. Pastry chefs often view it as a compromise—lighter, yes, but lacking the lush texture and depth of real-deal frozen desserts.
Wendy’s Frosty
The Wendy’s Frosty may be iconic, but it’s more of a nostalgic treat than a dessert with serious cred. Made with whey, corn syrup, and emulsifiers, it’s technically not even ice cream. Though it delivers on sweetness and texture, pastry chefs say it falls flat in flavor and richness compared to true dairy-based desserts.
Breyers
Not all Breyers products qualify as real ice cream—many are labeled “frozen dairy dessert” due to low butterfat content. This results in a lighter, more aerated texture that lacks the creamy richness dessert lovers expect. Pastry professionals often dismiss Breyers as overly processed and too inconsistent to be considered premium.
Friendly’s
Friendly’s pints from the grocery store don’t hold a candle to what you’d get at the restaurant. The vanilla variety is especially lackluster—light on real vanilla and heavy on stabilizers that give it a gummy, artificial texture. According to pastry pros, it’s more synthetic than creamy, falling flat on both flavor and feel.
Dreyer’s/Edy’s
Dreyer’s—sold as Edy’s in some areas—is your classic middle-of-the-road ice cream. With lower butterfat and lots of air whipped in, it has a light, almost fluffy texture that lacks the rich, creamy depth pros look for. Some flavors taste a bit artificial, making it a pass for serious dessert connoisseurs.
Budget Store-Brand Popsicles
These wallet-friendly pops may bring back childhood memories, but they’re basically frozen sugar water with a neon glow. Made with corn syrup and artificial dyes like Red 40 and Yellow 5, they lean more candy than dessert, and most pastry pros wouldn’t touch them with a ten-foot spoon.
McDonald’s Soft-Serve Ice Cream
This fast-food classic is cool and convenient, but it’s far from premium. While it does contain milk and cream, it also includes corn syrup and stabilizers like carrageenan, giving it that signature airy swirl. For pastry chefs, the lack of real richness and over-reliance on emulsifiers makes it a hard pass.
