Ice Cream & Sorbet

The French macaron is a simple cookie made with almonds, sugar and egg whites. The recipe here includes green tea pow...

Jeni Britton Bauer of Jeni's Splendid Ice Creams in Columbus, Ohio, says the secret to a perfect layered terrine is t...

At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a...

Slideshow: More Frozen Desserts

What makes these banana splits from Sweet Rose Creamery in Santa Monica, California, so good is the insanely fudgy ch...

Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would mak...

This sundae from Ruby Jewel Scoops in Portland, Oregon, is a riff on the Almond Joy candy bar. The coconut crispies a...

Yigit Pura perfected this crisp-creamy French dessert while working at restaurant Daniel in New York City. His update...

Folding apple butter into vanilla ice cream is a great way to add elegance. Green Aisle Grocery's Adam Erace also add...

Rori Trovato of Rori's Artisanal Creamery in Santa Barbara, California, creates all kinds of ice creams. Ironically, ...

Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.

Inspired by the ripe mangoes at a farmers' market along the drive to Mount Kenya Safari Club, Hubert Des Marais came ...

"My passion for halvah (the sesame-seed candy) is no secret. I love its crunchy, gritty, nutty flavor. I first starte...

For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and p...