Ice Cream Party
Mile High Ice Cream Pie
Adapted from pastry chef Erin Swanson's towering dessert at the Pontchartrain Hotel in New Orleans, the Mile High Ice Cream Pie has been a fixture of the hotel's Caribbean Room since former executive chef Louis Evans ran the kitchen in the 1970s. This simplified version uses store-bought ice cream and packed chocolate wafer cookies for a no-fuss, three-ingredient crust.
Ice Cream Party Recipe: Rice Brittle Crunch
This addictive rice brittle crunch is a supersimple mix of peanut brittle and crispy rice cereal.
Ice Cream Party Recipe: Fresh Blueberry Sauce
The fresh blueberry sauce can also be drizzled on pound cake for a quick summer dessert.
Cardamom-Oatmeal Cookie Ice Cream Sandwiches
These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches—chewy and soft.
Vanilla Ice Cream Sundaes with Hot Fudge and Caramel Sauces
"I always think of my father when I think of ice cream," Lissa Doumani says. "When we were growing up, we had to have different ice creams for the kids and for Dad—we couldn't touch his stash." Carl has very specific rules about his sundaes: He loves the caramel and hot fudge sauces but refuses to add whipped cream or a cherry.
Roman's Dairy-Free Chocolate-Coconut Ice Cream
Rori Trovato of Rori's Artisanal Creamery in Santa Barbara, California, creates all kinds of ice creams. Ironically, her son, Roman, has become lactose-intolerant. "Poor guy," Trovato says. "His mom opens an ice cream shop and he can't have any!" That's why she created this dairy-free flavor.
Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.
Apple-Butter Ice Cream with Ginger-Chocolate Ganache
Passion Fruit Ice Cream Pie with a Ginger Crust
This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, Grace Parisi creates a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger. And instead of the usual caramel or chocolate sauce on top, she prepares a delectable mix of dulce de leche and passion fruit nectar from the supermarket.
Gramma's Buttermilk Biscuits with Berries and Ice Cream
Daniel Orr's grandmother, who he says was the best biscuit maker in Pike and Gibson counties, baked these to serve with sausage, gravy, eggs and ham to the hard-working farmhands during the summer. Daniel uses the same recipe to make this old-fashioned dessert.
Ice Cream in Crispy Chocolate-Coconut Cones
When pastry chef Jacques Torres was growing up in Provence, he believed the sole reason for his family's evening walks was to eat ice cream. He still loves ice cream cones. Now the owner of an eponymous candy factory and shop in Brooklyn, Torres prepares a grown-up version at home: He twists coconut cookies into cones, coats the insides with dark chocolate (which helps keep them crisp) and fills them with ice cream.
Ice Cream Bonbons
Caramel-Passion Fruit Sundaes
To make these layered, free-form sundaes quickly, use store-bought caramel or butterscotch sauce. As a variation, substitute ginger cookies for the chocolate wafers.
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.
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).
White Fudge Sundae
Wayne Harley Brachman, pastry chef at New York City's Dos Caminos and author of the cookbook American Desserts, says he likes "to look at things upside down and backwards." That explains his reverse sundae, with its luscious, creamy white-chocolate fudge sauce and cocoa whipped cream. He even uses chocolate ice cream, though he concedes that the traditional vanilla would be just as delicious.
Apple Pie Sundaes with Cheddar Crust Shards
Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit's sweetness. The crispy, salty cheddar crisps that accompany the sundaes are as good with cocktails as they are with desserts.
Manuka Honey Ice Cream
"If there could ever be such a thing as healing ice cream, this would be it," says blogger Anya Kassof. Manuka honey is made exclusively by bees in New Zealand and Australia from the nectar of the native manuka tree. The honey has a very subtle taste, along with a beautiful color and texture. It’s also known to be one of the most nutritious types of honey, especially when combined with bee pollen.
Ice Cream, Sorbet and Froyo Terrine
Vanilla Ice Cream with Brown Butter Crumble
Brown butter, made by warming butter in a skillet until deeply golden, adds a wonderful nutty flavor to this chunky, streusel-like topping. Sprinkle it on vanilla ice cream with chocolate and caramel sauces for outrageously good sundaes.
Caramel-Apple Ice Cream
Swirling caramelized apples with dulce de leche into vanilla ice cream makes for a delicious treat.
Roasted Peaches with Mascarpone Ice Cream
Ricotta Ice Cream with Honey and Almonds
For an unusual but exceptionally easy dessert, soften a pint of vanilla ice cream, mix it with ricotta and honey, and then refreeze it. You'll want to use a premium brand of ice cream, since the quality of each ingredient is very apparent in this simple dessert.
Chocolate Chip Cookie Ice Cream Bars
Break-and-bake cookies, which come packaged in eight-inch squares, are the secret to these incredible ice cream sandwich bars. Simply roll out all the dough to create one giant cookie, then bake, slice and layer it with store-bought ice cream and hot fudge sauce. The best part: dipping the bars into crushed chocolate toffee candy to form a supercrunchy shell.
Grilled Banana Splits with Coffee Ice Cream and Mocha Sauce
Pastry chef Johnny Iuzzini of New York City's Jean Georges describes his home cooking as "lazy." For these splits, he marinates bananas in rum, coats them with sugar and grills them until the outsides get hard and crackly.
Brownie Cake Sundaes with Pecan-Ice Cream Balls
Instead of making his brownies in one big pan, Atlanta chef Ford Fry bakes them in muffin cups, so each one has the perfect ratio of crusty outside to moist, fudgy interior.
Gluten-Free Gingersnap Ice Cream Sandwiches
Cathy Waterman's daughter Coco Kislinger launched her business, Coco Bakes, while studying at Le Cordon Bleu in Paris; it's where she discovered that she was both dairy- and gluten-intolerant. She sells sweets like the crisp-chewy gingersnap cookies in these ice cream sandwiches.