Ice Cream

If there's one thing you should do during the summer, it's enjoy an ice cream cone. Or, better yet, make a your own at home. Food & Wine's guide teaches you how to make a batch even if you don't have an ice cream maker. Plus, we have lessons from ice cream maven Jeni Britton Bauer, recipes with delicious flavoring ideas and techniques that will make your next scoop extra creamy. And if you don't want to whip up ice cream at home, we point you toward our favorite ice cream shops around the country.

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Banana-Rum Ice Cream in Cheddar-Cracker Cones

Chef Dorsey uses ground-up cheddar crackers instead of flour for the batter in her ice cream cones, creating a sweet, cheesy, crunchy, and salty vessel to fill with a rum-infused caramelized banana ice cream. If you don't have a waffle cone maker, you can spread the batter out thinly in a skillet and cook until golden brown on both sides. 

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.

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 Ice Cream

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.

Black Cherry–Chocolate Ice Cream Sandwiches

Rating: Unrated
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Homemade chocolate cookies encase store-bought black cherry ice cream for the ultimate ice cream sandwiches.