These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted...
Author: Katherine Sacks
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot...
Author: Janet Fletcher
Author: Bon Appétit Test Kitchen
When a crunchy salted press-in crust and swirly fruity ice cream team up, everyone wins. It's pie without baking and an ice cream sundae without the fuss....
Author: Kat Boytsova
Since these cookies are meant to be eaten frozen in this ice cream cookie sandwiches recipe, we made them extra salty so the flavor stands out.
Author: Claire Saffitz
Author: Joanne Weir
Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will...
Author: Dawn Perry
This refreshing frozen lemon dessert is dairy free. It comes from Chris Bianco of the cookbook, Bianco.
Author: Chris Bianco
Limonada is most often translated as "lemonade," but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely...
Author: April White
Author: Andrea Albin
Author: Chelsea Monroe-Cassel
Author: Sarah Patterson Scott
Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet.
Author: Alice Medrich
Author: Gina Marie Miraglia Eriquez
This looks harder to make than it is, which is the whole point.
Author: Claire Saffitz
When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.
Author: Dawn Perry
Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.
Author: The Epicurious Test Kitchen
Author: Kris Hoogerhyde
Author: Melissa McClure
Author: Gina Marie Miraglia Eriquez