Author: Emily Luchetti
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Author: Laura O'Neill
Author: Laura O'Neill
Author: Fergus Henderson
Author: Katrina Turillo
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: Anna Meshkat Liebling
Author: Adeena Sussman
Author: Michael Laiskonis
Author: Lauren Fortgang
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
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: Viviane Bauquet Farre
Author: Chelsea Monroe-Cassel
Author: Ania Catalano
A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.
Author: Rochelle Palermo
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
Author: Bruce Weinstein
Author: Catherine McCord
Author: David Lebovitz
Author: John Phillips
Author: Diane Rossen Worthington
Author: Isaac Mizrahi
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
No ice cream maker? Toss cubes of frozen bourbon-spiked peach custard into a food processor and watch as it whips into a creamy, scoopable dessert with ease.
Author: Donna Hay
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen