909 ice cram recipes

Sea bass simmered in a fragrant homemade curry paste of lemongrass, turmeric, ginger, and cumin with coconut milk. A from-scratch Thai fish curry that's deeply aromatic and satisfying.

Cajun seafood dirty rice loaded with shrimp, lump crab, homemade shrimp stock, and the holy trinity. Spiced with cayenne and thyme for that real Louisiana bayou flavor.

Classic French profiteroles with choux pastry puffs, vanilla ice cream filling, and warm chocolate sauce. Make-ahead dessert that scales for a crowd.

Classic bananas flambe with rum and banana liqueur, sauteed in butter and brown sugar with cinnamon. A dramatic tableside dessert served over vanilla ice cream.

Brandy Alexander punch made with vanilla ice cream, half-and-half, brandy, and creme de cacao. A creamy, boozy batch cocktail for parties and holiday gatherings.

Chocolate chip pancakes made with pancake mix, served as a sandwich with vanilla ice cream or whipped cream between two warm cakes. A fun weekend breakfast or dessert.

Non-alcoholic pina colada flip made with pineapple juice, cream of coconut, and club soda, topped with vanilla ice cream. A fizzy tropical drink ready in 5 minutes.

Frozen pumpkin pie made with vanilla ice cream, pumpkin puree, and brown sugar in a baked pie shell. Topped with meringue and flash-baked like a Baked Alaska.

Angel food cake hollowed out and filled with butter pecan ice cream, frosted with sweetened whipped cream, and topped with toasted pecans. A stunning no-bake frozen dessert.

North Pole cherry pie: vanilla ice cream packed into a baked pie shell and topped with cherry pie filling. Three ingredients, no oven needed, frozen and ready to slice.

Treat your friends to dessert with this fruity and scrumptious dish that will have everyone licking their lips!

Banana split sundaes for two with a microwave hot fudge sauce made from semisweet chocolate, sweetened condensed milk, and corn syrup. A 10-minute date-night dessert.

Cast-iron skillet blackberry cobbler with a tender drop-biscuit topping. Filling thickens with cornstarch on the stovetop, then a hot-water biscuit batter spoons over and bakes golden.

Rum truffle dessert cocktail: dark rum, crème de cacao, and hazelnut liqueur blended with chocolate ice cream and crowned with whipped cream. Served in a brandy snifter for a sip-it-slow sweet finish.

Quick caramel apple pie with quartered caramel candies, caramel ice cream topping, diced unpeeled apples, and a pecan topping. Uses a store-bought crust for easy assembly.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.