Ice Cream & Sorbet

Sometimes it’s nice to just let your spoon sink into something that tastes pure as the driven snow. Indulgently rich, sigh-inducingly creamy, vanilla-enhanced snow.

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 this ice cream, please.

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.

The soul-satisfying collision of brownies and ice cream has been around since we were kids. In case you've ever wanted to recreate it at home, here's the best way we know.

This nifty little number has all the uber richness of cheesecake and all the luxe creaminess of ice cream but with barely any effort. No ice cream maker required.

A marvie blend of bitter stout and sweet ice cream, this inspired adults-only rendition of an old-fashioned float just may take you by surprise.

Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.

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.

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.

The coconut flavor of this ice cream is accentuated by toasting the coconut to lend a grand flavor to a vanilla ice cream base.

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.

Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.

An ethereally creamy, subtly sweet, wickedly pistachio-y gelato that derives its pure flavor from nothing more than the essentials.