Frozen Desserts



When the temperature outside soars past tolerable, frozen desserts are a delicious way to keep cool. While ice cream remains the favorite, dominating the scene for most of the year, there are so many other underappreciated options to choose from. Frozen desserts run the gamut, from layered frozen yogurt terrines to beautiful baked Alaskas to gluten-free Italian meringata. F&W's guide to these chilly desserts will help you make it through the summer heat in one piece with delicious recipes and expert techniques, including healthy alternatives, make-ahead ideas and tricks for making ice cream without any special equipment.

Most Recent

Grape-Margarita Paletas

Oven-roasted grapes develop a concentrated, caramelized flavor; paired with tequila, they give these deeply purple ice pops a grown-up twist. Use seedless grapes to prevent the juice from turning bitter when pureed. Blanco tequila works best in these boozy ice pops since its clean, unaged flavor lets the fruity agave shine through, a perfect match for sweet roasted red grapes.
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Ben & Jerry’s Launches New Space-Themed Flavor with a Sugar Cookie Dough Core

Boots on the Moooo’n features milk chocolate ice cream with fudge cows and toffee clusters around a sugar cookie dough core.
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Pineapple-Coconut Soft Serve

With just five ingredients, this fluffy, effortless dessert comes together in minutes with a flavor reminiscent of a tiki cocktail. For an adult version, swap 1/4 cup of the coconut cream for the same amount of your favorite rum.
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More Frozen Desserts


Fresh Mint Stracciatella Semifreddo

Fistfuls of fresh mint are steeped in the custard base of this Mint Stracciatella Semifreddo; a slow simmer releases the herb’s oils into the base without leeching any color. The key to extracting the most mint flavor is to bruise the mint beforehand; chopping herbs ruptures only the plant cells that the knife touches. Instead, bruise herbs with a rolling pin or a wooden spoon to rupture more of the cell walls and free the flavorful oils. To make the dreamy swirls in this dessert, gently fold the chocolate into the custard-cream mixture, stirring just once or twice. (The mixture will continue to combine when it’s poured into the pan before freezing.)