These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.
Author: Kay Chun
Author: Melissa McClure
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...
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
The texture of this airy semifreddo-an Italian ice cream-like dessert that requires no special equipment-is somewhere between frozen chocolate mousse and...
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker...
Author: Sohla El-Waylly
Author: Ania Catalano
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.
Author: Gina Marie Miraglia Eriquez
When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.
Author: Dawn Perry
Author: Cynthia Wilson
Author: Sarah Patterson Scott
Author: Michael Laiskonis
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
Author: Janet Fletcher
Author: Bon Appétit Test Kitchen
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want...
Author: Sarah Jampel
A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.
Author: Rochelle Palermo
Author: Diana Yen
Author: Katrina Turillo
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
Author: Viviane Bauquet Farre
Author: Catherine McCord
Author: Emily Luchetti
Author: Chelsea Monroe-Cassel
Author: Abigail Johnson Dodge