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Ice Cream & Sorbet

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

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

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

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

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

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

This stunning, make-ahead frozen treat, made with fat-free yogurt, fresh fruit and turbinado sugar, is delightfully c...

These sweet-salty bars are said to be named after their place of origin, the Canadian town of Nanaimo in British Colu...

Light, refreshing and festive, it's lovely to end a rich, heavy meal with this granita. Slideshow: Great Granitas

Cathy Waterman's daughter Coco Kislinger launched her business, Coco Bakes, while studying at Le Cordon Bleu in Paris...

This simple mango sauce from ice cream genius Jeni Britton Bauer is made by cooking pureed mango with sugar and just ...

Ice cream whiz Jeni Britton Bauer uses melted vanilla ice cream in her flaky, delicious biscuits. Slideshow: Summer ...

For this quick and delicious dessert, just puree frozen fruit with sweetened condensed milk. Plus: More Dessert Reci...

This addictive chocolate crumble from pastry chef Nicole Krasinski is crisp, light and deeply chocolaty, with a nice ...

These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches—chewy and soft. Slideshow: ...

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