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
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
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.
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: Sarah Patterson Scott
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
This looks harder to make than it is, which is the whole point.
Author: Claire Saffitz
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.
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
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
When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.
Author: Dawn Perry
Author: Chelsea Monroe-Cassel
Author: Gina Marie Miraglia Eriquez
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
This refreshing frozen lemon dessert is dairy free. It comes from Chris Bianco of the cookbook, Bianco.
Author: Chris Bianco
Author: Melissa McClure
Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet.
Author: Alice Medrich
Author: Kris Hoogerhyde
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Author: Tom Parker Bowles
Author: Ruth Cousineau