364 ice cram recipes

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Classic Pennsylvania Dutch shoofly pie with a rich molasses filling and buttery brown sugar crumb topping. This old-fashioned molasses pie recipe bakes up with a gooey bottom and crumbly top that'll have you reaching for seconds.

Brazilian iced chocolate with Coke layers melted unsweetened chocolate, double-strength coffee, hot milk, and chilled cola over ice. A retro Brazilian beverage that fizzes between dessert and drink.

Three-ingredient raspberry sherbet made with frozen raspberries, buttermilk, and sugar. No ice cream maker needed. Just blend, freeze, and scoop. Tangy, fruit-forward, and lighter than ice cream.

This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.

Cherry-studded cookies loaded with white and dark chocolate, inspired by the iconic ice cream. Kirsch-soaked cherries deliver a boozy punch in every bite.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

A very moist cake with the zippy flavor of root beer. Best served with vanilla ice cream or simply dusted with confectioner's sugar.

Fresh peach cobbler bubbles tender peaches in a cornstarch-thickened nutmeg syrup under tender drop biscuits. Old-fashioned Southern summer dessert, served warm with ice cream.

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.

Lemon-pineapple sherbet made with just 4 ingredients: yogurt, crushed pineapple, frozen lemonade concentrate, and sugar. No ice cream maker needed for this bright, tangy frozen dessert.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Blueberry spice sauce simmers fresh berries with cinnamon, nutmeg, and lemon for a glossy dessert topping. 15 minutes from saucepan to spoon, ideal for ice cream and pancakes.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Be sure to spoon some of the yummy sauce from the bottom of the pan on top of the dumplings after they're baked, and serve hot with vanilla ice cream.

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.