Ice cream recipes

A towering four-layer strawberry cake made easy with a box mix, fresh berry glaze between each layer, and tangy cream cheese icing all over. Semi-homemade and stunning.

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.

Stewed rhubarb is the simplest spring compote: rhubarb and sugar simmered into a tart-sweet sauce. Spoon over yogurt, ice cream, pancakes, or eat it straight from the jar.

Yellow party cake, a classic two-layer butter cake with a buttery vanilla crumb. Frosted with sunny yellow icing for birthdays and celebrations, tender from a long creaming method.

Warm fruit crisp loaded with sliced apples and plump raisins under a crunchy oat-pecan streusel. Soaking the raisins in boiling water keeps them tender. Serve with vanilla ice cream.

Classic rhubarb pie with a lattice crust and orange pastry made by swapping water for orange juice in the dough. Tart, sweet, and best served warm with vanilla ice cream.

Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.

Spicy fruit compote simmers dried fruit in port wine with cinnamon, cloves, and lemon, finished with fresh banana. A warming dessert or breakfast topping for yogurt, ice cream, or pancakes.

Pineapple orange mousse whips evaporated milk into a light frozen dessert with tropical orange and crushed pineapple. Old-fashioned two-step chill method, no gelatin or ice cream maker needed.

Chocolate fleck frozen yogurt creates tiny shards of dark chocolate throughout a tangy vanilla yogurt base. A lighter alternative to chocolate ice cream with the chocolate technique that creates the fleck effect.

A from-scratch chocolate layer cake made with cocoa, buttermilk, cake flour, and both white and brown sugar. Creamed butter method for a velvety, tender crumb. Frost with your favorite icing.

Poppy seed rolls with a rich sour cream yeast dough filled with honey-stir-fried poppy seeds, raisins, candied orange peel, and meringue, rolled jelly-roll style and iced with lemon glaze.

Two-layer oat crumble cake with a pressed crust bottom, apple filling cooked with cornstarch until glossy, and buttery crumb topping. Bake for an hour and serve with vanilla ice cream.

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.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

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.