Ice cream recipes

Cinnamon biscuits made with Bisquick, bran flakes, raisins, and buttermilk, topped with sour cream icing. A pull-apart brunch treat with a crunchy cinnamon swirl.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Rhubarb orange sauce: a tart-sweet sauce simmered from fresh rhubarb, orange juice, and sugar. Perfect with roast duck, pork, or poured warm over vanilla ice cream.

Frozen graham custard is a retro no-churn freezer dessert with whipped evaporated milk, lemon, and vanilla custard layered between buttery graham cracker crumbs. Six ingredients, no ice cream maker, pure midcentury nostalgia.

Pecan angel pie folds toasty pecans and graham cracker crumbs into stiff meringue, then bakes into a chewy-crisp dessert topped with whipped cream or ice cream. No flour, no fat in the base, just nuts and crumbs holding sweet meringue together.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

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.

Rocky road frosting with chocolate, miniature marshmallows, and salted peanuts folded into a buttercream base. The classic ice cream flavor turned into a chunky cake topping.

Peanut butter banana milkshake with rolled oats blended in for extra body and protein. A filling, creamy shake with honey and vanilla, no ice cream needed.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.

Giant Texas-sized cookies loaded with oats, cereal, chocolate chips, coconut, and pecans. Scooped with an ice cream scoop for massive, chewy, everything-in-it cookies.

Texas sheet cake enriched with sour cream for moisture and folded with chopped nuts, baked thin in a sheet pan and topped with warm chocolate icing poured straight onto the hot cake.

Buttery brown sugar bar cookies with chopped walnuts and a hint of rum extract, baked in one pan and cut into squares. Serve warm with ice cream or stash them in a tin for later.

Down home grilled hamburgers fold sour cream, green onions, breadcrumbs, and lemon pepper into ground beef for juicy patties. Topped with ice-water-crisped onions, ripe tomatoes, and a three-condiment spread.

Flourless chestnut and pecan torte with a bourbon-coffee-chocolate filling, bittersweet chocolate ganache icing, and bourbon chantilly cream. Rich, nutty, and deeply warming. The kind of torte that ends a dinner party with a standing ovation.

Silky Chinese almond pudding made with rice flour, almond powder, and sliced dates. Served warm with a melted ice cream consistency, this elegant dessert comes together in 30 minutes.