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: Diana Yen
Author: Adeena Sussman
Author: Kris Hoogerhyde
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 be deep violet and sweet.
Author: Dawn Perry
Author: Sarah Patterson Scott
Author: Janet Fletcher
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 chunks for a easy spin on Chunky Monkey ice...
Author: Katherine Sacks
No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.
Author: Laura O'Neill
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 to dissolve at first, but keep going. The small clumps...
Author: Sarah Jampel
Author: David Lebovitz
These refreshing pops blend two kinds of coconut for an extra rich, creamy flavor, and lime zest lends a lovely floral note.
Author: Katherine Sacks
Author: Ruth Cousineau
Author: Catherine McCord
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 gelato.
Author: Micah Carr-Hill
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
Author: Emily Luchetti
Author: John Phillips
Drumroll please! This homemade Drumstick treat is as good from the first bite of creamy chocolate-covered ice cream as it is to the last nibble of decadent chocolate-coated cone.
Author: Erica Clark
Author: Shelley Wiseman
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Author: Ian Knauer
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: Gina Marie Miraglia Eriquez
Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.