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.

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Vegan Vanilla Bean Ice Cream

After meticulous testing, the Food & Wine test kitchen discovered the surprising key ingredient for the creamiest vegan ice cream: pea milk. With the right balance of unsaturated fat and protein and a relatively mild, neutral flavor, it's the perfect base for this sweet, vanilla-flavored treat. Xanthan gum doesn't require heat to activate its thickening properties; it starts working as soon as it touches liquid, so the ice cream base will be slightly gelatinous after chilling. Whisk it well to create the best texture before churning. This vegan ice cream is a treat on its own, but is also lovely atop vegan Sour Cherry and Black Pepper Pie, or as a filling for vegan ice cream sandwiches using Double-Chocolate Rye Cookies.

Over-the-Top Ice Cream Sundaes with Homemade Caramel 

Fully loaded with creamy fudge, salty pretzels, crunchy toffee, and chewy, bittersweet candied lemon peel, this over-the-top sundae gets drenched in homemade caramel sauce for a grown-up take on a nostalgic childhood treat served at chef Dan Kluger's Loring Place in New York City. Mix up an extra-large batch for ready-made sundaes all summer long.

Birthday Cake and Blackberry Ice Cream

Rating: Unrated
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This beyond-creamy vanilla ice cream is studded with crunchy pieces of toasted rainbow-sprinkle birthday cake. The ice cream is churned first, the birthday cake crumbles are folded in, then spooned into containers and layered with blackberry jam, ensuring that you get jam in every scoop.

Boysenberry Oat Milk Sherbet

Are you looking for a satisfying vegan frozen treat? Look no further. The base of this delicious sherbet is made with oat milk, and it provides a surprisingly smooth texture. The berries are roasted to intensify their flavor and color, and when pureed and added to the oat milk base, it turns the sorbet a stunning color. If you choose to use frozen berries, roast them straight from the freezer, adding an extra 5 to 10 minutes to the cooking time.

Honey Lavender Ice Cream

Steeping dried lavender buds in a wildflower honey syrup infuses it with a remarkable flavor that perfectly complements the rich ice cream base. A touch of natural food coloring is totally optional, but highly recommended. Be sure to use culinary lavender, or organically grown lavender, to be sure the lavender is food-safe.
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More Frozen Desserts

Royal Falooda

There is no incorrect way to layer falooda, the milky, traditionally rose-flavored dessert beloved in India, Pakistan, and other parts of South Asia. Everyone has their own preference on how to stack the components—but agree that falooda is always best built in a tall glass. This dessert stars bouncy cubes of rose jelly suspended in rose syrup–sweetened milk over layers of tender corn vermicelli and chewy chia seeds. A crowning scoop of vanilla ice cream adds a creamy finish. With its beguiling mix of textures, the Royal Falooda belongs to a category of colorful, cooling desserts that appear throughout Asia which are hard to label but extremely easy to eat.

No-Churn Corn Ice Cream

No need to hunt down an ice cream maker for this simple no-churn ice cream—just the sweetest fresh summer corn you can find. Corn kernels get blitzed in a food processor then strained and simmered down into a sweet pudding that forms the base of this dreamy dessert. A drizzle of store-bought dulce de leche provides the perfect buttery-sweet finish.