35 ice cafe recipes

This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.

Halloween Jack-O'-Lantern cupcakes made with pumpkin, buttermilk, and pumpkin pie spice, topped with pumpkin frosting and decorated with black licorice faces and green gumdrop stems.

Cinnamon-apple cheesecake with a shortbread crust, creamy filling, overlapping apple slices on top, and a warm orange marmalade glaze. A fall cheesecake that's more fruit tart than dense New York style.

Festive cupcakes decorated as a colorful caterpillar for kids' parties. Fluffy vanilla or chocolate cakes topped with tinted frosting, shredded coconut, and candy details arranged in a whimsical crawling pattern.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

Vegan lemon tofu cheesecake with silken tofu, tahini, and lemon zest on a Grape-Nuts crust with maple syrup. Dairy-free and egg-free.

Rice cakes topped with reduced-fat cream cheese, mandarin oranges, kiwi, and fresh strawberries. A colorful, low-fat no-cook snack ready in 10 minutes.

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.

Moist spice cake loaded with four cups of chopped apples, raisins, cinnamon, and nutmeg, baked in a sugar-dusted pan until the fruit turns tender and sweet.

Halloween fig spooks cupcakes built from cake mix studded with chopped figs, topped with a whole dried fig and draped in white buttercream icing for little ghost-shaped treats.

Gluten-free, dairy-free Banana Nut Pancakes made with rice flour and beaten egg whites for real fluffiness. Sweetened with honey, loaded with banana and walnuts, ready in 20 minutes.

Four-ingredient chocolate Bundt cake made with chocolate cake mix and softened chocolate ice cream. Incredibly moist with double chocolate richness in every slice.

Light angel food cake topped with vanilla ice cream and fresh blueberries macerated in Grand Marnier for an effortless summer dessert in 10 minutes.

Chocolate truffle cake à la Café de Paris: layered chocolate cake split and filled with a glossy chocolate-fondant-cream ganache, chilled overnight for clean truffle slices.

Grilled dessert kabobs with pound cake cubes coated in peanut butter and chopped peanuts, skewered with banana and nectarine, and basted with warm caramel sauce. A fun cookout finish.

Ice cream cone cupcakes: chocolate cake batter baked right inside flat-bottom ice cream cones, then swirled with sweet almond buttercream and showered in sprinkles. The kid party showstopper.