Chicago-based catering firm Truffleberry Market serves frozen cinnamon-rum-bananas-Foster mousse.
For a different spin on the classic derby drink, Design Cuisine served mint julep snow cones at the 2011 Gilt City Washington launch party.
The Dec at the Ritz-Carlton Chicago offers a bucket of bonbons. Mini scoops of ice cream are covered in chocolate and served in a smoking bucket of dry ice.
In June, GE and Quirky hosted an event in New York to celebrate "Cool Story," a pop-up shop in Chelsea that features Quirky's air-conditioning units. In keeping with the cool theme, snacks included passed miniature hot-fudge sundaes from Brooklyn ice cream maker Hay Rosie. Peter Callahan Catering catered the event.
Toronto's L-Eat Catering prepared a plate of mini desserts for a function last month. The center of the plate had a frozen tiramisu pop served on a stick.
Chicago-based catering firm Catering by Michael's offers "frozen push-ups" including the "Frozen Watermelon Surprise Push Pops."
At Enolo Wine Bar in Chicago, sorbet-and-champagne floats are on the menu. The treat is served in a coupe glass.
Moto restaurant in Chicago is known for experimental cuisine. The "Shades of Red" dessert course is infused with liquid nitrogen and was created by executive pastry chef Claire Crenshaw.
City View Loft, a Chicago event space, hosted its opening bash in February. Adding to the evening's carnival-like vibe—which can be applied to Mardi Gras parties—Jo Snow had a "boozy snow cone" station. Guests ordered the treats in flavors such as grapefruit-rosemary with vodka.
At C2MTL, a Montreal conference that took place in May, Montreal-based caterer Agnus Dei created a popular interactive sorbet station. Rings of raspberry, mango, and coconut sorbet spun around a wheel, while guests simply had to hold up a scoop to the device to build their own cone.
