Frozen Dessert

Here's a nondairy vegan alternative. Delish.

A deeper, darker, saltier version of the cereal milk ice cream pie—try this one for the salty but sweet fans.

Candy corn may be synonymous with Halloween, but come on, how many of us really love the chewy little tooth-shaped candies with a flavor that is indistinguishable beyond sweet? However, if you borrow their iconic shape and colors and transform those into creamy lemon-and-orange frozen pops, we predict everyone will be clamoring for their fair share.

Frozen yogurt! I mean let's face it: Everybody loves a good frozen yogurt. Adults, tweens, teens, kids, whoever. You've seen it a hundred times at your local ice cream parlor on Sunday in the summer: 9:00 p.m. and the place is packed! A line around the corner, kids playing, everybody's happy; it's the sweet life. For a diabetic, that could go two ways: One way is horribly wrong, and that's if there're no sugar-free items on the board. Or, totally great because they do offer some special items for people with some sort of dietary restriction. Or there's Plan C, which is that you make a batch of this silky, creamy, coconut yogurt at home and relax with the fam on Sunday night. Let the others rush to the corner store and wait in line; your only fear will be whether or not your family leaves you any.

The only difficult thing about this scrumptious ice cream is planning ahead to allow for plenty of chilling time (at least 4 hours). Your efforts will be rewarded, though, with incredibly smooth and creamy ice cream jazzed up with apples and gingersnap cookies. Apple Notes: Here's the perfect recipe for using Fuji or Gala apples. They have just the right flavor and tenderness and are easy to find. Equipment: 3- to 4-quart saucepan; 8- to 10-inch skillet; ice cream maker

Classic baked Alaska is turned on its head with these individual desserts from Elizabeth Falkner of San Francisco's Citizen Cake. Coconut, pineapple, passion fruit, and a rum-soaked sorbet lend a tropical twist. To save time, use store-bought pineapple sorbet.

This dessert playfully layers complex textures, from crisp and airy to sticky, creamy, and smooth.

There are no two ways about it, these are just fun! Peanut butter ice cream with jelly sandwiched between peanut butter cookies ; pretty much a kid's dream dessert. I'm no kid, but I am a big fan as well. Use any flavor jelly or jam you like, I am particularly fond of strawberry and grape.
Bake the cookies smaller and these make a great bite-size treats for birthday parties.

There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat—especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.

Lauren Fortgang, the pastry chef at Le Pigeon in Portland, OR, spikes ice cream with black pepper.

A frosty glass of refreshing iced tea is the inspiration for this sorbet. Iced tea flavored with peaches has nearly outpaced tea with lemon in recent years. Bottles of tasty peach tea are available in most stores, but you can also brew your own with peach tea bags. If you use bottled tea in this recipe, make sure it isn't diet. This sorbet is a good way to use peaches so dead-ripe that they cannot be eaten whole or sliced because any small brown soft spots disappear into the tea. The vodka improves the texture of the sorbet, as does the corn syrup. Use tea-flavored vodka if you have it, although plain vodka works fine. Pouring a splash of the sweet tea vodka or bourbon over the soft sorbet makes an excellent slushy for grown-ups.

Stirring in store-bought marshmallow creme, such as Marshmallow Fluff, gives this chocolate sauce its fudgy texture. Spoon it over ice cream for classic New England—style sundaes.

This recipe has been a New York favorite since the mid-'90s, or so claims Otto pastry chef Meredith Kurtzman: "I ate something like this at Gramercy Tavern first, and later at Babbo. So it's not really new." But few have done as well as Kurtzman to capture the season&151;and so much flavor&151;in each bite.

Because puréed frozen raspberries and yogurt both have thick, creamy textures, you can spoon them into pop molds one after the other for a striking layered effect without taking the time to freeze the layers separately.

If I were hosting a swanky rooftop engagement party on a hot summer evening, I'd make these refreshing, not-too-sweet ice pops. You'll need to let the Prosecco get flat in the refrigerator before making the pops. If you're in a hurry, decant it into a large bowl, and it will turn flat faster. Be sure to use food-safe rose petals that haven't been sprayed with pesticide.

A little balsamic vinegar and a few grinds of black pepper bring out the sweetness of ripe strawberries.

Sweet-tart roasted Michigan cherries are balanced by pure, tangy goat cheese. Like a cherry cheesecake, but better. Goat Cheese Ice Cream pairs with many fruits, but we make it two ways: roasted red cherries go into our spring and summer versions, and in the fall we switch to Cognac figs. The cherry or fig compote can also be served on top of the ice cream, rather than layered into it. The combination of these flavors reminds me of the center of a cheese Danish. Roasted red cherries burst with concentrated sweet cherry flavor. As for the goat cheese, find a fresh, locally prepared cheese if you can; it will be the most flavorful and have the cleanest finish. Jean Mackenzie, who supplies out goat cheese, makes some of the best I have ever had. Pairs well with: Chocolate. Ice wine. Toasted hazelnuts.

These paletas are quick to make. The only effort is in squeezing the limes, and it’s worth it. Don’t use that bottled stuff or the flavor will suffer. Lime pie isn’t a typical paleta flavor, but the pie itself is popular. I wanted to make it into a paleta, and the result is this creamy, lip-smacking treat.

These paletas may seem very time-consuming, but the sweet and subtle flavor of fresh coconut is well worth the effort. You can prepare the shredded coconut up to a week in advance and refrigerate it in an airtight container. Choose a coconut that feels heavy for its size and inspect the eyes, making sure there’s no liquid around them, as that indicates a rotten coconut. I usually like to buy two just in case one is bad. The worst thing that can happen is that you have extra coconut, which you can store in the freezer or dry in a 250°F oven to make dried shredded coconut.