Tangy mangos enliven this gelato–a cousin to ice cream. Serve it with a pretty edible blossom, such as a nasturtium or violet tucked on top.
Lavender blossoms are steeped in half-and-half until fully flavored. The mixture is stirred with eggs to make a custard and churned for a cool, mellow treat.
Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.
A frozen version of your favorite chai drink. It’s flavored with black tea, ginger, cardamom, cloves, and cinnamon. On top and bottom are discs of chocolate.
Vanilla ice cream is topped with glazed banana slices and toasted pecans. An orange liqueur syrup flavored with cinnamon and coconut is drizzled over it all.
Brown-sugar ice cream is spiraled between a bittersweet chocolate cake like a jelly roll. Ladled on top is a sumptuous coffee-caramel sauce.
Nothing but fresh pears, sugar, water, and a bit of grappa is what makes this sorbet so refreshing and pure.
This ice cream, with its distinctive American ingredient of Southern pecans, is loaded with rich buttery and vanilla flavors.
Homemade frozen raspberry sorbet and whipped cream are layered between the lemon and ginger flavored angel food cake halves. Top with fresh raspberries.
Fresh lime juice and lime zest are the foundation for the utterly simple, utterly refreshing dessert you whip up in no time in your ice cream maker.
Just one sip of this creamy icy blend of chocolatey goodness will make you want to blow bubbles through your straw. A crown of whipped cream is the final touch.
Rich, homemade coffee ice cream is drizzled with amaretto and espresso and topped with a luscious chocolate ganache, or fudge sauce, and softly whipped cream.
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