As summer temperatures soar, frozen drinks like milkshakes, malts, frappes and concretes offer a refreshing escape, but their names and recipes vary across regions and eateries in the U.S.

Milkshakes, the most iconic of the bunch, are typically made by blending ice cream with milk and flavorings such as syrups, extracts or fruit. At Manhattan’s century-old Lexington Candy Shop, vanilla remains the most popular flavor, followed by chocolate, coffee and strawberry, according to co-owner John Philis. Specialty shakes include the black and white (vanilla and chocolate) and the Broadway (coffee ice cream with chocolate syrup).

Malts are milkshakes enriched with malted milk powder, which combines malted barley, wheat flour and evaporated milk, giving a toasted, nutty flavor reminiscent of 1950s diners.

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Frappes differ by region. In Massachusetts, a frappe resembles a milkshake, sometimes just flavored milk. Coffee-based frappes, popularized by chains like Starbucks, are blended icy drinks topped with whipped cream.

Other frozen treats include concretes — ultra-thick frozen custard blended with mix-ins like cookies or candy, requiring a spoon to eat. Ice cream floats mix ice cream with soda for a bubbly dessert, while ice cream sodas are made with syrup and seltzer, then topped with ice cream.

Smoothies, often viewed as a healthier option, combine fruit, yogurt or juice and sometimes ice, though rich ingredients can make them high in sugar and calories.

From creamy shakes to frothy floats, frozen drinks offer a variety of flavors and textures for summer indulgence.