Rich, buttery pecan ice cream usurps the place of vanilla gelato in this riff on an Italian classic. Consider it straight from Venice…by way of Charleston.

No ice cream maker required. Just watermelon, sweetness, citrus, and mint. Vodka optional. Scoop it up, place in pretty bowls, and accept the oohs and aahs.

Although these paletas are Mexican through and through, the melding of yogurt, fruit, and honey is luscious in any language.

A little something dark and decadent to swoon over on a sultry summer afternoon. A little cinnamon- and cayenne-laced chocolate and cream never hurt anyone…

Magnificently sweet, outrageously vibrant, unconscionably healthful, and altogether lovely. That’s what we think of these juice pops. Dare you to guess the ingredients.

Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.

This melding of peaches and cream isn’t quite ice cream. Nor is it frozen yogurt. It falls somewhere perfectly in between. You’ll understand when you taste it.

Yup. Ice pops. But forget about pleasing the kids. These lovelies have refined flavors—spicy mango with a lick of lime–sure to woo the sophisticate in you.

These paletas, a.k.a. popsicles, are every bit as appealing as you’d expect given the look of unabashed happiness on that little strawberry-stained face.

You haven’t had chocolate ice cream until you’ve had chocolate ice cream infused with two different percentages of dark chocolate. But don’t take our word for it.

Chances are you’ve been mashing brownies into ice cream since you were a kid. Still, we could all use a reminder–and this simple recipe certainly does the trick.

This little bit of heaven is exactly what it purports to be: a smooth, rich confection made from a strawberry Philly cream cheese cheesecake.

Say hello to an inspired riff on a root beer float for grown-ups, a marvie blend of bitter stout and sweet, sweet vanilla ice cream. You’re welcome.

This pretty little number is sweet and tart and sassy enough to hold it’s own against all manner of menus, whether holiday or more humdrum.

For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.

Pretty in pink is this lovely sorbet, thanks to the clever idea of using the whole apple, blushing-red peel included. A Gewürztraminer lends sophistication.

Vanilla ice cream is de rigueur for lazy summer days. This luscious lovely is adaptable, so it can be uber-rich or not. Either way, the vanilla shines through.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

This black cow is a classic ice float and is pure nostalgia for the true ice cream parlor lover. Root beer makes the cow black. Cola makes her brown.

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.