Ice cream recipes

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Soft-baked bars with apples, cranberries, and nuts baked into orange-scented batter, then frosted with tangy orange cream cheese icing. Perfect for holiday cookie trays.

Giant Texas-sized cookies loaded with oats, cereal, chocolate chips, coconut, and pecans. Scooped with an ice cream scoop for massive, chewy, everything-in-it cookies.

Cashew nut cookies with brown sugar, sour cream, and a buttery vanilla icing topped with whole cashews. Soft drop cookies with a caramel-like depth from the brown sugar base.

Rich chocolate drop cookies with a sour cream batter and glossy chocolate-coffee icing drizzled on top. Old-fashioned bakery-style cookies that melt on your tongue.

Soft orange raisin bar cookies made with sour cream, ground raisins, and fresh orange zest. Finished with powdered sugar or orange icing for a citrus-sweet treat.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

Toasted nut cookies with hazelnuts and pecans made in a food processor. Ultra-thin, crispy lace cookies that bake in just 3 to 4 minutes. A quick ice cream accompaniment.

These cute little pastries are so yummy! I serve them warm with vanilla ice cream and they are always a big hit with family and quests. Easy to make and delicious.

Brownie cookies are roll-and-cut chocolate cookies with melted semi-sweet and unsweetened chocolate, walnuts, and a tender, fudgy bite. Doubles as a press-in crust for ice-cream pies.

Amigdala praline is a Greek almond brittle made with blanched almonds caramelized in butter and sugar with a drop of lemon juice. Crush it over tarts and ice cream for a crunchy topping.

Buttery brown sugar bar cookies with chopped walnuts and a hint of rum extract, baked in one pan and cut into squares. Serve warm with ice cream or stash them in a tin for later.