Ice cream recipes

Smooth and beautiful chocolate tart, some chocolate swirls on top with some toasted hazelnuts, you can serve it with some whipped cream or vanilla ice-cream.

My brother's Sticky Toffee Christmas pudding recipe that he serves with homemade Chai Latte Ice cream.

Frozen rhubarb mousse: tart rhubarb puree folded into Italian meringue and whipped cream with a splash of raspberry liqueur. Light, airy spring dessert that scoops like ice cream.

Milk goes bad, don't just throw it away, make this moist and delicious sour milk cake. Serve it with ice cream or any fruit sauce.

Cherry-studded cookies loaded with white and dark chocolate, inspired by the iconic ice cream. Kirsch-soaked cherries deliver a boozy punch in every bite.

Carrot cake with cream cheese frosting bakes a single tender butter-based cake layer with grated carrots, walnuts, and cinnamon. Topped with classic tangy cream cheese icing and brown sugar nut crumble.

Old-fashioned peach pie with sliced fresh peaches, sugar, flour and nutmeg under a hand-woven lattice crust. Baked until the juices bubble through the weave. Serve warm with cream or vanilla ice cream.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Vintage chocolate waffles made with melted semisweet chocolate and folded egg whites for a tender, cake-like texture. Serve hot with syrup, whipped cream, or a scoop of ice cream for brunch or dessert.

Fresh peach cobbler bubbles tender peaches in a cornstarch-thickened nutmeg syrup under tender drop biscuits. Old-fashioned Southern summer dessert, served warm with ice cream.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

Lemon-pineapple sherbet made with just 4 ingredients: yogurt, crushed pineapple, frozen lemonade concentrate, and sugar. No ice cream maker needed for this bright, tangy frozen dessert.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Fresh grated carrots, toasted walnuts, coconut, and crushed pineapple pack this cinnamon-spiced bundt cake. Cream cheese icing and grated carrot garnish finish it off.

Blueberry spice sauce simmers fresh berries with cinnamon, nutmeg, and lemon for a glossy dessert topping. 15 minutes from saucepan to spoon, ideal for ice cream and pancakes.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.