44 cold cream recipes

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

Triple-cheese ball rolled in toasted almonds and fresh parsley. Cream cheese, sharp cheddar, and cold pack cheese blended into a rich, nutty party appetizer.

Banana cake made with Coca-Cola and yellow cake mix, topped with a billowy sea foam frosting whipped from brown sugar and egg whites. A retro Southern classic that's earned 22 reviews.

Curried pumpkin and ginger scones with warm curry spice, golden turmeric, and chewy bites of crystallized ginger. A savory-sweet fall bake that lands somewhere between brunch and tea time.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Easy mango sorbet from just three ingredients, ripe mango pureed with a light sugar syrup and frozen, no ice cream maker needed. Pure tropical fruit, naturally dairy-free and refreshingly cold.

Spicy apple crisp layers cinnamon-scented sliced apples under a buttery oat-and-brown-sugar streusel topping that bakes crunchy and golden. Fall comfort dessert served warm with vanilla ice cream or cold cream.

From-scratch banana cream pie with tea-infused pastry cream, a flaky pate brisee crust, and billowy whipped cream. A bakery-level banana pie that's worth every minute of the effort.

Cold salmon souffle with canned and smoked salmon, cream cheese, horseradish, and gelatine, set in moulds and coated in watercress. An elegant no-bake British starter.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.

Hearty German sour cream soup with bacon, cabbage, barley, rice, and vegetables in a tangy bechamel-enriched broth with caraway and vinegar. A cold-weather classic.

Versatile cold cherry soup with white wine vinegar, cinnamon, and heavy cream. Serve as chilled soup with sour cream or flip to dessert with sweetened whipped cream. Makes 2 quarts to feed 10.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

Swiss-style flan with fresh apricot halves baked in vanilla cream custard, dusted with powdered sugar and served warm or cold.