1,356 icing cream recipes

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!

Cherry clafoutis with homemade cherry ice cream and almond praline. A three-component Swiss-French dessert with kirsch-spiked custard flan, fresh cherry fruit, and caramelized crunch.

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.

Flaky puff pastry tarts filled with flambéed Calvados apples and caramel sauce, crowned with puff pastry cutouts and served warm with caramel ice cream.

Frozen pumpkin ice cream pie marbled with homemade rum-caramel sauce on a graham cracker crust. A no-bake autumn dessert that serves at least 8 and lives in the freezer until needed.

Peanut Butter Ice Cream Pie with Hot Fudge Sauce recipe

Frozen pumpkin ice cream pie in a gingersnap crust with cinnamon-spiked vanilla ice cream and pumpkin whipped cream, finished with warm caramel pecan sauce poured over each slice.

Fudge Cake with Chocolate Sour-Cream Icing recipe

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.

Frozen coffee ice cream cake layered on a chocolate wafer crust with amaretti whipped cream, toasted almonds, and a rich Amaretto dark chocolate sauce. Make-ahead elegance for any celebration.

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.

Layers of chocolate and vanilla ice cream studded with crunchy Heath bar pieces rest in a chocolate wafer crust, then get crowned with homemade hot fudge sauce. Each frozen slice delivers the perfect contrast of cold, creamy ice cream and warm, silky chocolate.

Individual persimmon pies baked in ramekins with a from-scratch shortening crust, orange liqueur-spiked filling, vanilla ice cream, and caramel drizzle.

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.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Cake in Ice Cream Cones: Heloise's Edible Cup recipe