ice-cream (n.)

Old English is "ice, piece of ice" (also the name of the Anglo-Saxon rune for -i-), from Proto-Germanic *is- "ice" (source also of Old Norse iss, Old Frisian is, Dutch ijs, German Eis), of uncertain origin; possible relatives are Avestan aexa- "frost, ice," isu- "frosty, icy;" Afghan asai "frost." Slang meaning "diamonds" is attested from 1906.

Modern spelling begins to appear 15c. and makes the word look French. On ice "kept out of the way until wanted" is from 1890. Thin ice in the figurative sense is from 1884. To break the ice "to make the first opening to any attempt" is from 1580s, metaphoric of making passages for boats by breaking up river ice though in modern use it usually has implications of "cold reserve." Ice-fishing is from 1869; ice-scraper is from 1789 in cookery.

early 14c., creyme, "the rich and buttery part of milk," from Old French cresme, craime, creme "chrism, holy oil" (13c., Modern French crème). This word is a blend of Late Latin chrisma "ointment" (from Greek khrisma "unguent;" from PIE root *ghrei- "to rub") and Late Latin cramum "cream," which is of uncertain origin, perhaps from Gaulish. The French word replaced Old English ream; it was re-borrowed 19c. as creme.

From early 15c. as "dish or confection made from or resembling cream." The figurative sense of "most excellent element or part" is from 1580s. It is attested from 1660s as "any part that separates from the rest and rises to the surface" and also in its application to substances resembling cream. Cream-cheese is from 1580s. Cream-soda is attested by from 1854. Cream-colored (also cream-coloured) "having the pale, yellowish-white color of cream," is from 1707.