Ice Cream Shop Treats: Cones, Sundaes, and More

Ice cream shops sell far more than a scoop in a cup. A typical menu spans cones, sundaes, shakes, floats, banana splits, and a range of novelty items, and the differences between them come down to three things: the frozen base, the container or format, and the toppings. Once you understand those three elements, the menu becomes easy to read at a glance.

This guide walks through the most common ice cream shop treats, explains how each one is typically prepared, and offers practical tips for ordering, transporting, and enjoying them.

What Counts as an Ice Cream Shop Treat?

An ice cream shop treat is any dessert built around a frozen base and served in a defined format. The base is usually one of the following:

Ice cream — a dairy-based frozen dessert, typically containing at least 10% milkfat, churned with air for a smooth texture.
Gelato — a denser, slower-churned frozen dessert with less air and often less fat.
Sorbet — a dairy-free frozen dessert made from fruit puree, sugar, and water.
Frozen yogurt — a tangier frozen dessert made with yogurt cultures, often lower in fat.
Soft serve — a softer, lighter frozen dessert dispensed from a machine and served immediately.

The format — cone, cup, dish, glass, or sandwich — determines how the treat is eaten. Toppings add texture, temperature contrast, and flavor layering. Together, these three elements define nearly every item on a shop’s board.

Cones: The Classic Format

A cone is simply an edible container. It exists so the treat can be held in one hand, and its material and shape affect both texture and how quickly the dessert melts.

Cup or Cone?

Cups are more stable, easier to eat slowly, and less messy in warm weather. Cones add a crunchy contrast and are usually the more popular choice for a single or double scoop. Many shops will place a cone inside a cup or wrap it in a paper sleeve to catch drips.

Common Cone Types

Cake cone — thin, crisp, and mildly sweet, with a flat bottom that holds a cone-shaped scoop well.
Sugar cone — slightly thicker and sweeter, usually darker in color and crunchier in texture.
Waffle cone — thicker, with a pronounced grid pattern and a rich, toasted flavor.
Dipped cone — a cone coated on the inside with a chocolate or candy shell layer, which helps prevent sogginess.
Waffle bowl — a bowl-shaped version of a waffle cone, useful for larger or heavily topped servings.

A practical note: a double scoop in a fragile cone can crack under the weight. If you plan to add toppings, a cup or waffle bowl is usually the sturdier choice.

Sundaes: Layers in a Dish

A sundae is scooped frozen dessert served in a dish or glass and finished with sauces and toppings. The classic structure is straightforward: scoops on the bottom, sauce in the middle and on top, and garnishes that add crunch.

How a Sundae Is Built

One to three scoops are placed in a dish or tall glass.
A warm or cold sauce is poured over the top.
Crunchy and creamy toppings are added.
A finishing garnish — whipped cream, a cherry, nuts, or a wafer — goes on last.

Common Sundae Styles

Hot fudge — warm chocolate sauce that firms slightly as it hits the cold dessert.
Caramel — buttery and sweet, often paired with salt for contrast.
Fruit-topped — strawberries, cherries, blueberries, or peaches, sometimes in syrup.
Nut-based — chopped peanuts, almonds, pecans, or a nut-flavored sauce.
Baked-in — assembled over a brownie, cookie, or slice of cake, which adds a warm layer beneath the cold scoops.

Sundaes are the most customizable item on a typical menu. Most shops will swap sauces and toppings at no extra charge, which makes them a good option for groups with mixed preferences.

Shakes, Floats, and Malts

These treats blend or pour the frozen base into a drinkable format. They share a similar glass, but they are made differently.

Milkshakes

A milkshake is frozen dessert blended with milk until smooth and thick enough to hold a straw upright. Mix-ins such as fruit, chocolate pieces, or cookie fragments are usually blended in rather than layered on top. Thickness varies by shop and depends on the ratio of dessert to milk.

Floats

A float is carbonated soda poured over scoops of frozen dessert. The reaction between the soda and the dessert creates a foamy head. Root beer and cola are the most traditional bases, but fruit sodas work as well.

Malts

A malt is a milkshake with malted milk powder added, which gives it a distinctive toasted, slightly nutty flavor. It is often thicker than a standard shake.

Banana Splits and Specialty Platters

A banana split is a larger format: a banana sliced lengthwise, three scoops of different flavors placed in a row, and three different sauces, typically finished with whipped cream, nuts, and cherries. The design is deliberate — each scoop gets its own flavor pairing, so the dish offers variety in one serving.

Other specialty platters follow the same logic on a smaller or larger scale. They are usually intended for sharing and are priced accordingly.

Ice Cream Sandwiches, Bars, and Novelty Treats

Not every treat is scooped to order. Shops often carry pre-made items, which are ideal when you want something portable.

Ice cream sandwiches — frozen dessert pressed between two cookies, wafers, or baked layers.
Chocolate-covered bars — frozen dessert on a stick, dipped in a shell coating that cracks when bitten.
Cones and cups from a freezer case — pre-packed single servings for quick purchase.
Fruit pops and sorbet bars — dairy-free options that hold their shape well in heat.

Because these items are already assembled and frozen solid, they travel better than scooped treats and are less likely to melt before you get home.

How to Choose the Right Treat

Use a few quick questions to narrow the menu:

How much do I want to eat? A single scoop in a cup is the smallest standard serving. Sundaes and splits are typically two to three servings.
Do I want crunch? Choose a cone, add nuts, or order a treat built over a cookie or brownie.
Am I eating on the go? Cups, pre-packed bars, and sandwiches are the most stable choices.
Do I want toppings mixed in or layered on top? Shakes have mix-ins blended throughout; sundaes have toppings layered above.
Any dietary restrictions? Sorbet and fruit pops are usually dairy-free, but always confirm with staff.

Ordering and Enjoyment Tips

Ask for a sample spoon if you are unsure about a flavor. Most shops allow at least one taste.
Request sauces on the side if you plan to eat slowly — this prevents the treat from becoming soupy.
For a double scoop in a cone, ask for the second scoop on top of the first rather than side by side, which balances the weight.
If you are ordering for a group, sundaes and splits are the easiest to share.
Bring a small cooler bag if the trip home takes more than about fifteen minutes.

Allergens and Dietary Considerations

Most ice cream contains milk and may contain eggs. Sorbet is generally dairy-free but is often produced on shared equipment. Common allergens in toppings include peanuts, tree nuts, wheat in cones and cookies, soy in chocolate, and eggs in some sauces and batters. If you have a serious allergy, ask staff about ingredient lists and cross-contact procedures before ordering.

Lower-sugar and lower-fat options exist, but they are not automatically lighter — portion size usually matters more than the base you choose.

Conclusion

Ice cream shop treats fall into a few clear families: cones and cups for simple scoops, sundaes for layered sauces and toppings, shakes and floats for drinkable formats, and pre-made sandwiches and bars for portable options. Knowing how each one is built makes it much easier to order exactly what you want.