Abstract: The invention relates to an apparatus for making frozen confections. Several embodiments of a nozzle are disclosed. Each nozzle includes a first conduit disposed internally of a second conduit. The first and second conduits are adapted to dispense viscous frozen ingredients. In one embodiment, apertures in the outer second conduit are used to introduce at least a third liquid ingredient. In another embodiment, separate third conduit members are used to dispense at least a third liquid ingredient. Several embodiments of dispensing systems for dispensing one or more liquid ingredients through the nozzles are also disclosed.

Abstract: A frozen confection which is comprised of a plurality of ingredients of individual colors. In some portions of the frozen confection the colors of the various ingredients are discrete and are readily identifiable. In other portions of the frozen confection the ingredients intermingle and thereby form colors which are different from the colors of the initial ingredients. Additionally, a gravity feed arrangement for feeding a plurality of nozzles with ingredients disclosed. Finally, a particular nozzle having a plurality of inlet conduits and one discharge opening for forming the frozen confection is disclosed.