Author: David Lebovitz
Author: Gina Marie Miraglia Eriquez
Author: Adeena Sussman
Author: Laura O'Neill
Author: Kris Hoogerhyde
When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.
Author: Dawn Perry
Author: Jake Godby
Author: Janet Fletcher
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
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
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
Author: Sarah Patterson Scott
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: Emily Luchetti
Author: Micah Carr-Hill
Author: John Phillips
Author: Catherine McCord
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: Ruth Cousineau
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
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.
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer