Ice cream makes up the vast majority of the frozen dairy desserts market; however, there are a number of other frozen dairy desserts and non-dairy frozen desserts that can be manufactured to offer further choice to consumers. This chapter will review formulations for light, low-fat, and non-fat products, high-protein products, no-sugar-added and sugar-free formulations, reduced and lactose-free formulations, gelato, dondurma, frozen yogurt, sherbet, water ices, and sorbets. Most of these formulations make use of the ingredients already discussed in Chap. 3 and mix calculations shown in Chap. 5 are still required, in most cases, to balance mixes based on ingredients used. Many manufacturers offer a range of products, including many of those discussed here, to augment their mainstay ice cream formulations.