Free tool · no sign-up

Digital menu board for ice cream and dessert counters

Nobody stands at an ice cream counter squinting at the prices. They are scanning for the flavour that makes the decision — the pistachio, the sitaphal, the one that wasn't there last week — and the price only settles what size they say out loud. So the flavour list isn't information sitting on your board; it is the board, and the order you put it in, the words you name it with, and what you leave off are the entire merchandising job.

This is the real player, not a mock-up — a screen would show exactly this.

The PNG is yours, no sign-up. Putting it on a real screen takes an account.

Style

One dish per line — Name, Price. Paste your whole menu if you like.

One dish per line — Name, Price. Paste your whole menu if you like.

Allergens, hours, taxes — the small print at the bottom.

Optional. Drop in your online menu or ordering link and it lands in the corner of the board.

What is a dessert & ice cream digital menu board?

A dessert digital menu board is a flavour list first and a price list second, because in a scoop shop what got churned this morning is the entire product.

The board itself is the easy half. The half that decides whether it's worth having is what happens after: who changes the 6pm price, what shows on the second screen, and what the board falls back to when nobody's looking after it. A design tool hands you a file and stops there — Canva, for one, doesn't schedule or manage displays at all. This maker hands you the file too, and then keeps going.

Free, right now

  • Build the board, no account
  • Every cuisine style
  • A QR code on the board
  • Download the 1920×1080 PNG

Needs a free account

  • Show it on an actual TV
  • Change it after it's live
  • Schedule lunch vs dinner
  • Run more than one screen

From a typed list to a lit-up screen

  1. 1

    Type the menu

    One dish per line, name and price. Paste your existing menu straight in if you have one.

  2. 2

    Pick the look

    Fourteen cuisine styles, each with its own palette and board layout. Your menu keeps itself while you try them on.

  3. 3

    Put it on the TV

    Open the board on any screen — a smart TV browser, a stick, an old laptop — and pair it from your phone. No media player to buy.

Other kitchens, other boards

Each one opens the maker with a real starter menu and a palette built for that food — a sushi board and a barbecue board should not look like the same board.

Once the board is built

The maker gets you a board. These cover the parts that come after it: getting it onto a real screen, designing it so it reads from across the room, and what any of it costs.

Put it on a screen

Build a better board

Harder rooms

Questions people actually ask

How do I show today's flavours when they change daily?
Rebuild the flavour column at the same moment you do the morning tub count, not later — open the board, read the cabinet left to right, and type what is actually in it. Order the list by what you want to move, not alphabetically: the batch you over-churned goes at the top, the safe vanilla can sit at the bottom because it sells itself. Delete anything that ran out overnight rather than leaving it up; a flavour on the board that isn't in the tub is a customer you have to say no to at the counter. Push the updated board to the screen before you unlock the door and the day's list is done.
How do I price scoops, cones and sundaes without a mess?
Price the container, not the flavour. One scoop price covers the whole flavour list, so the flavour column stays a list of flavours — names only, one price at the head of the column — and never turns into a price grid nobody scans. Sundaes and cones then get their own column with their own prices, because a sundae is a different thing you are selling, not a variation on a scoop. Upgrades — waffle cone, extra scoop, a topping — belong in the footer as plain +amounts; the second you put a "+40" beside a flavour, customers start reading the column as arithmetic instead of appetite.
How do I feature a seasonal or limited flavour?
Take it out of the list. A limited flavour that sits in alphabetical order between two regulars is invisible; give it its own line above the scoop column with a short honest qualifier — "Alphonso, till the season ends" or "this batch only" — so the constraint does the selling. If the board rotates, give the flavour a slide of its own for a few seconds and let the photo carry it. Then pull it the day the batch finishes: a "limited" flavour that has been up since March teaches regulars to ignore the word, and you lose the one lever that makes people order something new.

Your board is built. Now light up the wall.

A screen, a phone, two minutes. Pair a TV, put this board on it, and change the prices from anywhere — including at 6pm, from the pass.

Sell it instead of buying it. The ChannelOS partner program pays 20% of what each business you refer pays us for their first 12 months, then 10% for as long as they stay. Free to join, nothing to stock.

See the partner program →