Peaches and Cream Ice Cream Cake
In a riff on traditional ice cream cake, Food & Wine’s Laura Rege spreads the tender cake layers with ice cream, then uses even more ice cream (instead of actual frosting) to frost the cake.
Boozy pops are desserts that double as cocktails. This one layers a minty mojito with vodka-spiked watermelon juice.
Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches
If you can't find huckleberry sorbet, any tart store-bought sorbet (like raspberry, blood orange or lemon) would be delicious in these whimsical sandwiches as well.
Coconut-Mango Frozen Yogurt
Sophie Dahl's coconut frozen yogurt with a swirl of mango is like a tropical take on the classic orange Creamsicle. The method here, which does not require any special equipment, gives the frozen yogurt a fluffy, slightly icy texture, like a granita. For more creaminess, freeze the coconut base in an ice cream maker and swirl in the mango as soon as the frozen yogurt is done.
Semifreddo, the luscious Italian dessert, is cold and creamy like ice cream but much simpler to make.
Ice Cream, Sorbet and Froyo Terrine
Jeni Britton Bauer of Jeni's Splendid Ice Creams in Columbus, Ohio, says the secret to a perfect layered terrine is the "clash of color and texture."
Coconut Baked Alaska with Pineapple Meringue
Pastry chef Waylynn Lucas uses xanthan gum to keep the meringue in her baked Alaska stable after she mixes it with pineapple puree.
Frozen Hazelnut Mousse Cakes with Armagnac
This sophisticated dessert was inspired by a recipe from Lindsey Shere, founding pastry chef at Chez Panisse in Berkeley, California.
Manhattan Ice Cream Float
Chef Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan. For this superquick version, he blends vanilla ice cream with bourbon and uses a high-quality black cherry soda like Stewart's or IBC.
German Chocolate Cake Sundae
Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and reconfiguring them. This approach inspired Grace Parisi to transform a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.
Chocolate Frozen Yogurt with Caramelized Bananas
"Greek yogurt is like a secret weapon," says Joy Wilson. "It can be fat-free but still really thick. And I love that tang you get with chocolate in frozen Greek yogurt."
Frozen Creme Caramel
To make her creme caramel more refreshing, chef Amanda Hallowell serves it partially frozen, like a semifreddo.
Oatmeal Cookie Ice Cream Sandwiches
Frozen Maple-Mousse Pie with Candied Cranberries
Kathleen Callahan makes delicious desserts like this frozen pie topped with slow-simmered cranberries.
Mint Ice Cream
This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable).
Frozen Fruit Nougat with Citrus Sauce
Watermelon Granita with Cardamom Syrup
Watermelon is a great source of vitamin C. Here, Marisa Churchill turns it into a fat-free granita, which she drizzles with a fragrant cardamom syrup.
Vanilla Ice Cream
These Riesling-spiked ice pops can be frozen for up to a week in advance.
Vanilla Semifreddo and Orange Sorbet Terrine
Reminiscent of a Creamsicle, this creamy, tangy terrine can be made with a shortcut: store-bought orange sorbet.
Easy Banana Ice Cream with Milk Chocolate Chunks
Caramelized Banana Split with Espresso Hot Fudge Sauce
This Caramelized Banana Split with Espresso Hot Fudge Sauce is an elegant riff on the classic sundae, and it feeds a crowd. Making a quick caramel to pour over the bananas creates a delicious crunchy coating that shatters as you dig into the sundae. The espresso in the hot fudge highlights the bittersweet notes in the cocoa, making this one grown-up dessert.