Ice Cream & Sorbet

Boozy pops are desserts that double as cocktails. This one layers 
a minty mojito 
with vodka-spiked watermelon juice...

Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused intern...

Brown butter, made by warming butter in a skillet until deeply golden, adds a wonderful nutty flavor to this chunky, ...

Inspired by bubble tea, Bill Kim tops his ice cream sundae with chewy tapioca pearls cooked in lemonade. Slideshow: ...

A quick puree of fresh strawberries and lemon zest creates a delicious fruit floater for this ultra-creamy milk shake...

Pastry chef Bob Truitt loves anything that includes caramel and ice cream. “But there always needs to be a crunch,” h...

You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks. ...

This dairy-free frozen banana treat is studded with bits of candied ginger. It’s even more decadent when topped with ...

Swirling caramelized apples with dulce de leche into vanilla ice cream makes for a delicious treat. Slideshow: Tasty...

This traditional ice cream has an egg-rich custard base. Molly Moon’s Christina Spittler says the egg yolks help make...

Molly Neitzel recommends using the best- quality local milk and cream. “You can really taste the difference when maki...

Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and re...

Pastry chef Waylynn Lucas of Fonuts in Los Angeles uses xanthan gum to keep the meringue in her baked Alaska stable a...

Reminiscent of a Creamsicle, this creamy, tangy terrine can be made with a shortcut: store-bought orange sorbet.

“Greek yogurt is like a secret weapon,” says Joy Wilson. “It can be fat-free but still really thick. And I love that ...