Author: Abigail Johnson Dodge
Author: Elizabeth Green
Author: Gina Marie Miraglia Eriquez
Author: Jessica Hirschman
Author: Sarah Patterson Scott
Author: Kris Hoogerhyde
Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.
Author: Laura O'Neill
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
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
Since these cookies are meant to be eaten frozen in this ice cream cookie sandwiches recipe, we made them extra salty so the flavor stands out.
Author: Claire Saffitz
Author: Laura O'Neill
Author: Ania Catalano
Author: Viviane Bauquet Farre
Author: Abigail Johnson Dodge
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Author: Kris Hoogerhyde
Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
The original Choco Taco may have a cult following, but we think this homemade version has it beat. Taco Tuesday just got a little bit sweeter.
Author: Erica Clark
Author: Sarah Tenaglia
Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet.
Author: Alice Medrich
Author: Michael Laiskonis
Author: Emily Luchetti
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
Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and...
Author: Alison Roman
Author: Catherine McCord
Author: Ian Knauer
Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Author: Diana Yen
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract...
Author: Sarah Jampel