Ice cream/8 recipes

Frozen pumpkin mousse ice cream pie layered over vanilla ice cream in a buttery gingersnap crust, finished with caramel-pumpkin topping. A make-ahead Thanksgiving dessert.

McIntosh apple cobbler baked in individual bowls with a buttery brown sugar crumble topping. A simple four-apple dessert served warm with vanilla ice cream.

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

Nutty choco-pumpkin ice cream pie layers vanilla ice cream studded with toffee candy bars under a spiced pumpkin ice cream layer in a chocolate cookie crust. No-bake fall freezer pie that lives in the freezer until needed.

No-cook fresh fruit ice cream made with just half-and-half, sweetened condensed milk, puréed fruit, and vanilla. Pick your favorite fruit and churn.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.

Flaky puff pastry tarts filled with flambéed Calvados apples and caramel sauce, crowned with puff pastry cutouts and served warm with caramel ice cream.

Frozen pumpkin ice cream pie in a gingersnap crust with cinnamon-spiked vanilla ice cream and pumpkin whipped cream, finished with warm caramel pecan sauce poured over each slice.

Peanut Butter Ice Cream Pie with Hot Fudge Sauce recipe

This pie comes out so creamy, smooth and rich, just a slice, it's enough for you to feel the delicious flavor of this dessert!

Cake in Ice Cream Cones: Heloise's Edible Cup recipe

Frozen pumpkin ice cream pie marbled with homemade rum-caramel sauce on a graham cracker crust. A no-bake autumn dessert that serves at least 8 and lives in the freezer until needed.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Mimosa ice cream crepes drizzled with buttered honey: delicate custard ice cream infused with mimosa blossoms, folded into crisped crepes. A foraged spring dessert.

Fresh berry tulip with white chocolate ice cream: delicate tuile cookies shaped into edible bowls, filled with mixed fresh berries, whipped cream, and a scoop of white chocolate ice cream. Patisserie-level dessert.