Ice cream recipes

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

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.

Hot cinnamon apple parfait layers warm spiced apples and golden raisins with crushed shortbread crumbs and vanilla ice cream. Comfort dessert that lands somewhere between apple crisp and sundae.

Three-ingredient banana amaretto cream cocktail shaken over ice and strained into a martini glass. A sweet, creamy dessert drink with a nutty almond backbone and tropical banana finish.

Sissy's pina colada blends coconut cream, pineapple juice, and vodka with a splash of almond syrup, then whirs it with ice into a frosty, tropical frozen cocktail. A nutty twist on the classic blender drink.

A make-ahead chocolate wafer crumb mix that stores for 6 months. Pull out a cup or two anytime you want a fast no-bake pie crust for cheesecake, mousse pie, or ice cream pie.

Cherry cream frosting made with maraschino cherries and juice for natural pink color and sweet cherry flavor. A 5-minute powdered sugar icing for cakes, cupcakes, or cookies.

Frozen fruit yogurt dessert built from raspberry puree, low-fat yogurt, apple juice concentrate, lemon, and beaten egg whites for lift. Lighter than ice cream, naturally sweetened, and endlessly variable.

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.

Rum-flamed bananas sauteed in butter with powdered and brown sugar, then ignited with a full cup of rum for a dramatic tableside dessert. Serve over vanilla ice cream.

Banana honey frozen yogurt with just 4 ingredients: ripe bananas, plain yogurt, honey, and lemon juice. Naturally sweetened, no refined sugar, made with or without an ice cream maker.

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.

Discover a quick Fruit Cocktail Sauce recipe with sweet fruit, tangy citrus, and warm spices. Perfect for desserts or breakfast toppings. Ready in 15 minutes! A sweet and tangy sauce featuring fruit cocktail, citrus juices, and warm spices, perfect for topping desserts like ice cream, pancakes, or yogurt. This versatile sauce is quick to prepare and adds a delightful burst of flavor to your dishes.

Friendship brandied fruit is a perpetual fermented fruit compote built over months by adding peaches, pineapple, cherries, sugar, and brandy to a starter. Spoon over ice cream, pound cake, or yogurt for an instant dessert.

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.

Godiva Irish Freeze is a two-ingredient chocolate-and-Irish-cream cocktail served over crushed ice in a rocks glass or snifter. Dessert in a glass, ready in under a minute.