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 a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
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 combo will work-tahini with strawberry jam...
Author: Sohla El-Waylly
Author: Gina Marie Miraglia Eriquez
Author: Jake Godby
Author: Brandi Neuwirth
Author: Lucy Metcalf
Author: Michael Laiskonis
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen
Author: Dianne Rossmando
Author: Laura O'Neill
Author: Sarah Tenaglia
Author: Ania Catalano
Author: Ian Knauer
Author: Gabrielle Hamilton
Author: Diane Rossen Worthington
Author: Isaac Mizrahi
There's no better way to celebrate sunny days and the beginning of rosé season than by sharing these fruity, boozy ice pops with your friends.
Author: Kat Boytsova
Author: Nathalie Jordi
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.
Author: Katherine Sacks
In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, inspired by the "special halo-halo" served at chef Jonathan Dario...
Author: Abigail Johnson Dodge
Author: Sal Marino
Author: Gina Marie Miraglia Eriquez
Author: Suzanne Pirret
Author: Michael Psilakis