Toasted coconut is swirled through vanilla ice cream rich with egg custard. The coconut, deepened because it’s toasted, beats anything from Good Humor.
This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.
Chocolate, cinnamon, and chipotle peppers–dried, smoked jalapenos–give this milkshake a distinctive kick and a bit of heat. Great for burgers, hot dogs.
Coolness personified. A creamy vanilla-honeydew shake is topped with an icy cucumber-lime granita. A must-make recipe for summer entertaining.
For this milkshake recipe, caramel ice cream is blended with malted milk powder for a mellow, sweet treat everyone will love. Especially the kids.
This recipe sorta makes us dream of sitting beneath a pear tree in the Italian countryside, nibbling fresh pears and hazelnuts while sipping Amaretto. Sigh.
Long grain rice features in this silky gelato, similar to a gelato in Florence. It’s part rice pudding, part gelato, and all lick-your-fingers goodness.
This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”
There’s a darn good reason why even sophisticates deign to chase burgers with milkshakes. It works. Just as the menu at any burger joint or diner will attest.
This is a frozen apricot mousse made airy thanks to the folding in of whipped cream. When sliced it’s beautifully flecked with golden bits of apricot.
These profiteroles, also know as ice cream filled pastry puffs, are chocolate and cradle vanilla ice cream. On the plate is a puddle of chocolate sauce.
Tequila, lime juice, orange juice, and Cointreau. It’s not a margarita. It’s a sorbet. And it’s what for dessert.
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