Author: David Lebovitz
Author: Gina Marie Miraglia Eriquez
Author: Laura O'Neill
Author: Adeena Sussman
When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.
Author: Dawn Perry
Author: Kris Hoogerhyde
Author: Jake Godby
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
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
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
No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.
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
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
Author: Sarah Patterson Scott
Author: Emily Luchetti
Author: Micah Carr-Hill
Author: John Phillips
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
Author: Catherine McCord
Author: Ruth Cousineau
Author: Ian Knauer
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: Gina Marie Miraglia Eriquez
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani