| 100% | GRANITA | 7 | Semi-frozen dessert of sugar, water, fruit |
| 57% | ICECREAM | 8 | Frozen dessert made of sugar, milk and flavoring |
| 56% | SORBET | 6 | Frozen dessert made with fruit juice, egg whites and sugar |
| 52% | SHAVEICE | 8 | Hawaiian dessert made of frozen water and syrup |
| 45% | GRANITA | 7 | Italian semi-frozen sugar dessert, like sorbet |
| 45% | AMBROSIA | 8 | Dessert of chilled fruit and coconut |
| 43% | PARFAITS | 8 | Creamy frozen desserts with embedded fruit |
| 43% | DANGO | 5 | Japanese dessert of skewered sugar dumplings |
| 43% | PASTILA | 7 | Russian dessert of pressed fruit paste |
| 42% | PARFAIT | 7 | "Perfect" layered dessert of fruit, whipped cream |
| 42% | ICE | 3 | Frozen mixture of fruit juice |
| 42% | SORBET | 6 | A frozen dessert, of which lemon is a popular flavour |
| 42% | STRUDEL | 7 | An Austrian dessert of pastry filled with fruit |
| 42% | CLAFOUTI | 8 | French dessert of fruit encased in sweet batter |
| 42% | SHERBET | 7 | Frozen sweetened water, usually fruit flavored |
| 41% | ZERO | 4 | Freezing point of water, in Celsius |
| 41% | ICICLE | 6 | Spike of frozen water |
| 41% | ICE | 3 | Cube of frozen water |
| 41% | ACAIBOWL | 8 | Brazilian frozen dessert dish with pulped fruit |
| 41% | SORBET | 6 | Frozen sweetened water, with fruit or liqueur |
| 41% | TRIFLES | 7 | Layered desserts of cake, fruit, and custard |
| 41% | THIRTYTWO | 9 | Freezing point of water in Fahrenheit, __ degrees |
| 41% | THIRTYTWO | 9 | Freezing point of water in degrees Fahrenheit |
| 41% | SNOWMEN | 7 | Winter statues of frozen water |
| 41% | ICEBERG | 7 | Floating mass of frozen water |
| 41% | ICEFLOE | 7 | Drifting area of frozen water |
| 40% | ICICLE | 6 | Frozen droplets of water hanging from an eave? |
| 40% | MERINGUE | 8 | Dessert topping made of egg whites and sugar |
| 40% | ZERO | 4 | Freezing point of water on the Celsius scale |
| 40% | ZERO | 4 | Freezing point of water, on the Celsius scale |