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brain freeze: frozen treats title next to an image of an ice cream cone

Brain Freeze: Frozen Treats

We’ve all been there. It’s hot outside and nothing sounds better than a nice, frozen treat. You dig in and all of the sudden…sphenopalatine ganglioneuralgia. In other words, BRAIN FREEZE!

Basically, a brain freeze happens when something super cold touches the warm roof of your mouth. It usually happens when it’s hot and you eat or drink something a bit too fast. Does that mean you’re banned from frozen treats and destined to a summer of non-frozen-goody exile, merely existing as you suffer through the sweltering, summer heat? Oh goodness no. It just means you need to know how to stop a brain freeze when it happens.

Just like Mr. Appliance can fix your freezer and keep it in tip-top shape, we can also help you out with your brain freeze. Here are our top 5 fixes for brain freezes.

  1. Press your tongue up against the roof of your mouth.
  2. Drink a liquid that is warmer than the cold treat that caused the brain freeze.
  3. Take smaller bites or sips.
  4. Press your thumb to the roof of your mouth – only if your thumb is clean, of course.
  5. Wait it out and keep on enjoying your frozen treat.

Now that you have your brain freeze under control, go ahead and enjoy these summer-sational frozen treats. You can find all of these treats and loads more on our Pinterest page. And if you have a funny brain freeze story, tell us about it on our Facebook page. We can always use a good summer giggle.

Refreshing Strawberry Watermelon Slushie from

2 cups frozen watermelon (cut watermelon into chunks and freeze for an hour or two on a cookie sheet)
1 ½ - 2 cups of strawberries, halved (fresh or frozen)
¼ cup lemon juice
1 cup water (may need more if strawberries are frozen)

  • Add all the ingredients to a blender and blend together until smooth and slushie. Adjust by adding more water if it’s too thick, especially if you’re using frozen strawberries.

Frozen Hot Chocolate from

½ cup semisweet or milk chocolate chips or 4 ounces chocolate
2 teaspoons hot cocoa mix
1 1/2 teaspoons sugar
1 1/2 cup milk, divided
3 cups ice cubes
Sweetened whipped cream
Chocolate sprinkled (optional)

  • Chop chocolate into small pieces and melt in a glass container in microwave in 10-20 second intervals until melted.
  • Add in hot cocoa mix and sugar to melted chocolate. Mix until blended.
  • Add in ½ cup milk, stir until smooth. Cool to room temperature.
  • In blender, place remaining milk, cooled chocolate mixture and ice cubes.
  • Blend on high speed until smooth and consistency of a frozen daiquiri.
  • Pour into mugs and top with whipped cream and sprinkles.

Frozen Chocolate Pudding Cake from

4 ounces cream cheese, softened
¼ cup powdered sugar
1 8 ounce package Cool Whip, thawed
1 3.4 package instant chocolate pudding
Milk as called for on the pudding package
Approximately 18 Oreos, crushed

  • In a stand mixer, beat cream cheese and powdered sugar together until fluffy. Gently stir in the Cool Whip. Remove about 1 ½ cups of the Cool Whip mixture (about half) to a small bowl and place in the fridge.
  • In a medium bowl, whip pudding and milk according to package directions. Gently fold in the remaining Cool Whip mixture.
  • Line an 8 x 4 loaf pan with foil or parchment paper. Pour chocolate pudding mixture into the pan. Sprinkle half of the crushed Oreos over the chocolate pudding mixture. Gently spread Cool Whip mixture over the Oreos. Top with remaining cookies.
  • Cover with foil and place in the freezer for at least two hours, or preferably overnight.

Summer Berry Frozen Yogurt Bars from

10 ½ graham crackers, broken into 42 rectangles (or as many that will fit in your dish)
1 cup sliced strawberries
½ cup blueberries
1 cup vanilla Greek yogurt
1 cup thawed whipped topping

  • Line a 9-inch square pan with foil, extending the foil over the sides of the pan. Arrange half the graham crackers on the bottom of the pan.
  • Pulse fruits in blender just until blended, some chunks should remain.
  • Mix together fruit, yogurt and whipped topping.
  • Spread over graham crackers in pan and top with remaining graham crackers, aligning top graham crackers with crackers on bottom.
  • Freeze for about four hours or until firm.
  • Lift dessert from pan using foil and cut into bars.

Frozen Root Beer Float Pie from

1 8 ounce tub frozen reduced-fat whipped topping (such as Cool Whip), thawed
¾ cup cold diet or regular root beer
½ cup fat free or regular milk
Root beer extract to taste
1 package (4 serving size) instant vanilla pudding mix
1 graham cracker crust
8 Maraschino cherries

  • Combine the root beer, milk and pudding mix in a large bowl.
  • Mix with a whisk until it begins to thicken. Fold in half of the whipped topping and desired amount of root bear extract. Start with just a little of the extract and give it a taste. You can continue adding more until desired flavor is reached. Spread into the piecrust. Refrigerate for 5 minutes. Top with remaining whipped topping.
  • Slice the pie into 8 even slices (this makes it really easy to cut when it’s frozen). Add a cherry on each slice.
  • Freeze 8 hours or overnight.