Frozen Dessert
Coconut And Cream Float
Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.
Peach and Fizzy Grapefruit Float
In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.
Green Tea And Ginger Beer Float
Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.
Grilled Maple-Butter Apricots with Vanilla Ice Cream
Step aside pancakes; butter and maple syrup is a combination worthy of the ripest grilled summer fruits. Can't find apricots? Try this recipe with peaches or plums for a fantastic ice cream topping.
How to Make Your Own Chocolate Shell with Just Two Ingredients
This crunchy, cocoa-flavored ice-cream topping might not technically be magical, but it is amazingly easy.
Food on Sticks
From s'mores to kebabs, food's better when it's on a stick.
Sweet and Sour Strawberry Semifreddo with Black Sesame
You don't need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.
Blood Orange-Curd Sundaes with Olive Oil and Sea Salt
Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.
This Is How You Eat Ice Cream in the Winter
Ice cream. Winter. Why should the latter curb intake of the former?enter link description here
11 Foods That Taste Amazing When They're Frozen
We don't care how cold it is outside, these straight-from-the-freezer treats are so good we'll eat them anytime of year.
Spiced Cranberry-Pear Sundaes
This autumnal dessert is prepped in advance and then completed at the tablea delicious time saver!
Frozen Dark And Stormy Soufflés
One of my favorite post-shift hangouts was Painkiller NYC, where my buddy Richie Boccato made a mean Dark and Stormy at his tiki cocktail haven. Sadly, the bar is long gone; I raise my glass to Richie and the best Dark and Stormy anywhere. It is a favorite cocktail of mine, so I thought the combination of rum, lime, and lots of ginger would be really refreshing in a frozen dessert. This is a great summertime treat-light and airy but with a nice boozy kick. What really makes this is the fresh ginger juice. Grate peeled fresh ginger into a small fine-mesh strainer set over a bowl. Once you have a fair amount of pulp, squeeze the juice out of it. You'll need a fairly large piece of fresh ginger, about 12 ounces (335 grams) to get enough juice.
Bitter Orange Ice Cream
One day when I was working at River Café in Brooklyn, I smelled an unfamiliar odor coming from the pastry kitchen. I opened the oven and saw charred pieces of orange wedges. Thinking something was wrong, I took them out of the oven and chucked them into the garbage. I recut fresh oranges and put them in the oven, saving the day. I was wrong—I got yelled at for the one-hour setback to the pastry chef's special that night. By roasting oranges and their peel at intense heat, you toast the essential oils, changing their flavor. It brings out the appealing natural bitter elements in an otherwise sweet fruit. This ice cream is amazing with almond, chocolate, vanilla, and other neutral-flavored desserts that could use something to jazz them up.
Yogurt-Lime Sorbet
It doesn't come out of a soft-serve machine, and you can't twist it, but our version of fro-yo wins at everything else.
Raspberry Sundaes With Chocolate Sauce and Roasted Almonds
Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.
Cinnamon Toast Ice Cream
We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.
Frozen Yogurt with Poached Peaches
No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.
Cantaloupe and Black Pepper Granita
A grown-up shaved ice, with a welcome hit of spice from the pepper.