Frozen Dessert

Frozen desserts seem especially festive — and no less refreshing — in the cooler months.

This lovely dessert combines the flavors of cherries jubilee in an easier rendition of the classic recipe.

Alternating layers of strawberry and white chocolate mousses form stripes in this creamy frozen dessert.

Can be prepared in 45 minutes or less.

In this recipe, the elderflower concentrate gives the ice cream a delicate, fruity flavor, but 1 teaspoon vanilla stirred into 1/4 cup additional milk makes a delicious substitute.

Refreshing peppermint ice cream is sandwiched between the delicate heart-shaped meringues and then served in a pool of rich fudge sauce.

A big, beautiful dessert that layers chocolate and coffee ice creams with mocha sauce in a macaroon cookie crust.

At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.

These ice cream sandwiches are served at Hula Grill in Kaanapali, Maui, Hawaii.

Thick hot fudge sauce spiked with raspberry brandy covers scoops of vanilla ice cream — or any other favorite flavor. The sauce thickens further when it hits the cold ice cream, creating a dessert reminiscent of the one served in old-fashioned ice cream parlors.

This dessert is an Italian takeoff on a classic French dish, Poire Belle-Hélène-poached pear with vanilla ice cream and chocolate sauce. Here the pear is teamed with a hazelnut-orange_semifreddo_ (a sweet Italian frozen mousse) and a Frangelico chocolate sauce. For smaller appetites, cut the semifreddo into eight portions and the pears in half.