Gelato/Gelati: Also known in the singular as "gelato", this Italian version of ice cream contains less air than its North American counterpart and therefore has a denser texture. It is also characterized by an intense flavor and is served in a semi-frozen state. Gelato typically contains sweeteners, milk, cream, egg yolks and flavoring.

Granita (also Granité) or Ice: Something like a sorbet, this dessert-beverage is usually more granular in nature and often made from whole fruits rather than just the juices.

Ice milk: Can mean low-fat, light or both. Ice milk is made in much the same way as ice cream, except for the fact that it contains less milk fat and milk solids. This is a frozen dessert with less than 10%  butterfat. The result, other than a lowered calorie count, is a lighter, less creamy texture. The more butterfat, generally, the smaller the ice crystals formed, and the smoother the taste, so ice milk must be beaten more than ice cream for smoothness.

Mousse: Frozen mousse is usually fortified with gelatin to make it stand up well to the strenuous beating required to give it its characteristic frothiness. It's a rich, airy dessert usually containing fruit puree or syrup, plus some egg.

Novelties: are separately packaged single servings of a frozen dessert -- such as ice cream sandwiches, fudge sticks and juice bars -- that may or may not contain dairy ingredients.

Parfait: Real French parfait is a frozen custard with egg yolks, sugar, whipped cream and flavoring such as fruit puree. In the U.S. a parfait has come to be known as ice cream layered with fruit or flavored syrup and whipped cream -- not the same thing at all! Ben & Jerry have a new sundae flavor that stacks layers - if you miss that old-fashioned soda fountain idea. 

Frozen Juice Bars: have been around for nearly a hundred years. Ever since a cold night in 1905, when 11-year-old Frank Epperson left a cup of soda pop with a stirring stick in it outside, Popsicle™ has been a cool and flavorful treat for young and old alike. While the trademarked Popsicle™ brand is the most popular, the industry sells more than a billion of the various flavored ice on a stick treats every year.  

Sherbet: (Its "SHUR-bet" never pronounced "sherBERT") are ices based on sweetened fruit juice or puree. Similar to Sorbets (sometimes the words are used interchangeably), sherbets usually have more ingredients, such as milk, egg whites or gelatin. Supermarket brands must have a milkfat content of between 1% and 2%, and a slightly higher sweetener content than ice cream. Sherbet weighs a minimum of 6 pounds to the gallon and is flavored either with fruit or other characterizing ingredients. Recipes can be varied in infinite ways by changing the fruits used. Sorbets can be turned into sherbets if you add a beaten egg white to the mixture after it is partially frozen.

Sorbet: Light dessert, generally made of puréed fruits, water and sugar; frozen before serving similar to sherbets, sorbets contain no dairy ingredients. Sorbets freeze quicker than ice cream, and melt quicker. They need to have a balance of sugar and /or alcohol as these two items lower the freezing point of the sorbet, making it hard to set and affect the frozen texture. A squeeze of lemon juice is good in sorbets to give balance to sweet fruit.

Sorbet's consistency is also often softer than sherbet. It is usually made from a fruit purees liquor or wine, and is often served as a "palate cleanser" between courses in a big meal. Champagne sorbet is a classic form; margarita sorbet a 21st Century innovation.

Tofulati: This is a frozen tofu confection's name registered to Mario's Gelati, a Vancouver-based company, making ice cream and sorbet treats the old-fashioned, old world way.

Tofuti: Originally invented in New York just a few years ago, this is a frozen dessert made with tofu substituted for cream or milk.

Tofutti: Tofutti is dairy-free ice cream made from tofu (soybean curd).