513 ice cram recipes

No-cook fresh fruit ice cream made with just half-and-half, sweetened condensed milk, puréed fruit, and vanilla. Pick your favorite fruit and churn.

A no-bake ice cream cake with a chocolate chip cookie crust, fudge layer, and scoops of your favorite ice cream. Topped with whipped cream and strawberries. Easy enough for kids to help make.

Nutty choco-pumpkin ice cream pie layers vanilla ice cream studded with toffee candy bars under a spiced pumpkin ice cream layer in a chocolate cookie crust. No-bake fall freezer pie that lives in the freezer until needed.

This pie comes out so creamy, smooth and rich, just a slice, it's enough for you to feel the delicious flavor of this dessert!

This 4th of July make-ahead dessert features multiple layers of sponge cake and strawberry and vanilla ice cream. Perfect to wow a crown this Independence day.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.

Here is a classic sweet cream base for making a variety of ice creams. Nice a rich with eggs, great for a french vanilla ice cream.

Flambed ice cream sauce of buttered green grapes, hot chiles, rum, honey, and warm spices. A sweet-heat dessert topping that takes 20 minutes and shocks the palate awake.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

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.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Homemade maple syrup ice cream served in crisp sablé pastry barquettes with a maple custard sauce. A French-style plated dessert made from real vanilla beans and pure maple syrup.

This recipe makes a lighter and much healthier sweet cream base for making ice cream.

Mimosa ice cream crepes drizzled with buttered honey: delicate custard ice cream infused with mimosa blossoms, folded into crisped crepes. A foraged spring dessert.

Fresh berry tulip with white chocolate ice cream: delicate tuile cookies shaped into edible bowls, filled with mixed fresh berries, whipped cream, and a scoop of white chocolate ice cream. Patisserie-level dessert.

No-bake gianduja truffle cake with a praline and pirouette cookie base, topped with bittersweet chocolate mousse, dusted in dark cocoa. A restaurant-quality dessert.