Systems, methods and an apparatus for making a frozen confection comprising a malleable outer layer of a first edible substance suitable for forming a shape or configuration to contain a second edible substance are provided. In at least one embodiment of the invention, the outer layer of the first edible substance, e.g., ice cream, is sufficiently malleable such that the outer layer can be rolled and/or folded over the second edible substance, e.g. flavored filling, to form a frozen confection. The outer layer is sufficiently thin such that no air or minimal air is contained in the outer layer to help to prevent or to at least minimize/reduce the formation of ice crystals in the outer layer. Minimizing/reducing the formation of ice crystals helps to prevent or to at least minimize/reduce breaking and cracking of the outer layer during shaping, and helps to preserve a sufficient malleability of the outer layer. Alternatively, in another embodiment, the first edible substance is formed by an emulsification process to form an emulsion from which the outer layer is configured. In other embodiments, the outer layer can be formed into a shape or configuration using a mold and can be filled with the second edible substance. The outer layer can also be formed using a mold or other shaping devices to produce a solid frozen confection.