Ice cream recipes

Homemade spumoni with vanilla bean custard, whipped cream, maraschino cherries, candied orange peel, and slivered almonds frozen in a mold. Classic Italian ice cream dessert without a machine.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Flaky cream cheese pastry turnovers filled with homemade apricot filling, sealed like hand pies, and iced with powdered sugar.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Rich butterscotch sauce made with brown sugar, butter, and cream that thickens as it simmers. Drizzle it warm over ice cream, brownies, or apple pie for an instant upgrade.

Heavenly sauce folds egg yolks and powdered sugar into whipped cream with dried figs, toasted almonds, and crystallized ginger. A no-cook dessert topping for ice cream or cake.

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Three-ingredient chocolate cookie crumb pie shell with butter and sugar. The fast, no-roll crust for cream pies, ice cream pies, and chilled desserts. Ready in 20 minutes.

Summer rhubarb crisp with a cinnamon-sugar streusel baked over tart fresh rhubarb until bubbly and golden. Six-ingredient old-fashioned dessert served warm with cream or ice cream.

A family and farmer's market favorite, this pound cake is excellent on its own, toasted, or paired with ice cream

Spicy apple crisp layers cinnamon-scented sliced apples under a buttery oat-and-brown-sugar streusel topping that bakes crunchy and golden. Fall comfort dessert served warm with vanilla ice cream or cold cream.

A three-layer Christmas cream cake with coconut and walnuts in a buttermilk batter, frosted with cream cheese icing studded with chopped maraschino cherries. Southern holiday baking at its prettiest.

Baked Indian pudding with maple syrup is a colonial New England cornmeal dessert sweetened with maple, molasses, and brown sugar, spiced with ginger and cinnamon, baked low and slow into a quivering custard. Serve warm with ice cream.

Towering chocolate layer cake with whipped cream filling and rich chocolate frosting beaten over ice. Deep cocoa flavor in every bite.

If you're not in the mood for cake or ice cream, then try this delicious dessert your whole family will love!

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.