Ice cream recipes

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Baked maple bananas with butter and cinnamon, served warm over ice cream. A 4-ingredient, 15-minute dessert that caramelizes bananas in pure maple syrup.

Two-ingredient cranberry apple sorbet made with Golden Delicious apples simmered in cranberry juice. No ice cream maker needed. Fat-free, dairy-free, and naturally refreshing.

Rhubarb-strawberry dessert sauce thickened with cornstarch and served chilled. Tart rhubarb and sweet strawberries cook into a glossy, ruby-red topping for ice cream or cake.

Frozen chocolate cheesecake torte with cream cheese, unsweetened chocolate, whipped cream, and pecans on a chocolate wafer crust. A no-bake frozen dessert that slices like ice cream cake.

Pineapple cake with boiled icing is a one-bowl moist sheet cake with crushed pineapple in the batter and a butterscotch-style brown sugar glaze poured over hot. No mixer required, no creaming, no fuss.

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.

Neapolitan cheesecake with three layers: strawberry, vanilla, and chocolate on a chocolate crumb crust. A showstopping ice-cream-inspired dessert in cheesecake form.

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Exotic fresh lychee sorbet with raspberry coulis. Sweet floral lychee gets a bright orange juice boost, then freezes silky-smooth in your ice cream maker.

A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.

Light fluffy strawberry frozen yogurt made from strained yogurt cheese, fresh berries, vanilla, and whipped egg whites churned into a cloud-like dessert. Tangier and lighter than ice cream.

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.