Copycat desserts from the fast food chains

Frozen, fried and frosted: soft serve, sundaes, cookies, cakes and the sweet end of a chain menu. This is the group where a home kitchen most often beats the original outright, because the limiting factor in commercial dessert is shelf stability and yours is not.

The exception is soft serve, and it is worth stating early: commercial machines whip air into the mix continuously while freezing it, and that overrun is most of the texture. A domestic freezer cannot do it. The pages that run into this say what you can get to instead, which is usually excellent and is not the same thing.