Author: Kay Chun
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Author: Laura O'Neill
Author: Fergus Henderson
Author: Anna Meshkat Liebling
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Author: Tom Parker Bowles
Author: Katrina Turillo
Author: Lauren Fortgang
Author: Adeena Sussman
These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!
Author: Rhoda Boone
Author: Michael Laiskonis
Author: Viviane Bauquet Farre
Author: Chelsea Monroe-Cassel
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam...
Author: Sohla El-Waylly
Author: Chuck Williams
Author: Ania Catalano
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.
Author: Rochelle Palermo
Author: Bruce Weinstein
Author: David Lebovitz
Author: Catherine McCord
Author: John Phillips
Author: Diane Rossen Worthington
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
Author: Abigail Johnson Dodge
Author: Ian Knauer