Frozen Dessert

Some research suggests dark chocolate reduces cravings for sweet, salty and fatty foods. But don't worry—the effects won't kick in until after you've cleaned your bowl.

A combination of whipped cream and ice cream gives semifreddos a frozen mousselike silkiness. The rich chocolate sauce is just the icing on the sundae.

Spicy-sweet cardamom is a perfect complement to bitter coffee, and baked phyllo pieces add carby crunch without an overload of calories.

It's peak peach season, so what better excuse to whip up this lowfat treat? Goes great over warm peach cobbler, too. Just sayin'.

This melon dessert will help keep you hydrated on scorching days.

Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.

Use a pre-made custard as your base and paddle in a sweet-and-boozy cherry and bourbon topping.

There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite upgrades.

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

To make this easy ice cream, strain hot custard over semi-sweet chocolate and fold in malted milk balls once the custard has cooled.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it—too much cold air will escape if you do this while the door's hanging open.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.

Fold cardamom-scented plum compote through a mixture of whipped cream and meringue; then freeze for an airy, creamy, sliceable summer dessert.

You could spoon the first layer into the molds after the ice cream has churned. To finish, combine an additional 1 1/2 cups (350 ml) ice cream with the coffee essence and whiskey and fill the molds.

This is an impressive three-layered popsicle. Make sure each layer is completely frozen before adding the next, as it looks great when the layers are really well defined.

Use the whole mint sprigs, stalks included, for a good minty hit.

Don't use your best Champagne for this dessert—any affordable bottle of cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.