Method for injecting a sauce into a frozen food product. An embodiment of the method includes the step of inserting a nozzle having one or more openings along the lateral surface of the nozzle to a depth below the surface of a forzen food product such as ice cream or frozen yogurt contained in a package. The sauce is injected laterally outward from the one or more openings in the nozzle. In some embodiments the sauce deposit generally has a cross-sectional profile with a lateral dimension that is greater than its vertical dimension as opposed to a more bulbous shape.
