We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made with real cocoa, coconut milk, and honey. Paleo-friendly!
Much as we love ice cream, sometimes it’s just too darn hot and humid for something so sweet and sticky. Enter the lemon icey.
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
Remember making Popsicles in paper cups as a kid? Time to make some new memories.
Tartly sweet. Or sweetly tart. We can’t quite discern which best describes this simple, stunning sorbet. Not that it really matters.
Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?
This cooling concoction takes its kick from a shot of vodka and, for those who like to live dangerously, a pinch of cayenne.
What’s that? Fruity beers are for the girls? Hmmm. Does the same go for fruity beer sorbets?
Behind that tempting shade of red lurks an oh-so-swell-for-you ingredient whose virtues are masked by hibiscus’ floral lilt.
Milkiest? Chocolatiest? We think so. This creamy, dreamy little concoction is smoooooothness on a spoon.
A smooth, creamy, scintillatingly sweet ice cream that will take you straight back to Saturday morning cartoons and that bowl of cereal sitting beside you.
Know how every once in a while you taste something that’s so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass the ice cream, please.
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