Author: Diana Yen
Author: Joanne Chang
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes...
Author: Gabrielle Carbone
Author: Laura O'Neill
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Author: Andrea Albin
Author: Allison Vines-Rushing
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
Author: Cynthia Wilson
Watching frozen bananas blend into ice cream seems like magic; no sugar or dairy required. For extra flavor, stir in toasted chopped walnuts and dark chocolate...
Author: Katherine Sacks
A splash of vanilla and honey give this classic strawberry smoothie just the right amount of sweetness.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.
Author: Rochelle Palermo
The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.
These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!
Author: Rhoda Boone
I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream;...
Author: Martha Collison
Author: Laura O'Neill
Author: Reed Hearon
Author: Michael Laiskonis
Author: Catherine McCord
Author: Michael Psilakis
Author: Bon Appétit Test Kitchen
Author: Ellen Lebow
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.
Author: Kay Chun
Author: Laura O'Neill
Author: Ian Knauer
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.
Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.
Author: Claire Saffitz