1,513 water ice recipes

Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.

Broccoli rabe or Rapini is slightly more bitter tasting than broccoli. Blanching one or two minutes in boiling water then refreshing in cold or ice water locks in the bright green color. This flavorful combination of Mediterranean seasonings really matches it well. If you can't find rapini you can use ordinary broccoli with equally outstanding results.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

The herb roasted veggies make this dish a huge hit. The nutty and olive-oil crust comes out perfectly flaky and delicious. Great comfort food that everyone enjoys.

Too many zucchinis? Try this galette that's made with ricotta, mozzarella, parmesan cheese and zucchini; cheesy and tasty filling is held by a flaky and tasty crust.

These easy to make, no-bake truffle treats are so delicious and full of nutrition. They make the perfect after dinner sweet treat, and the best part about this recipe is they keep in the freezer so you can just take them out as and when you need them. We love the combination of bananas and almonds, we discovered it recently while making my new ice-cream recipe, so this sweet snack has soon become a new favourite of ours. The ingredients in this recipe are all wholesome and all have anti-aging benefits, so if you’re looking to turn back the clock this is a fail safe as it’s full of magnesium (nuts, seeds and banana) probiotics (cacao) and polyphenols (cacao). If you find it difficult to blend the dates in your food processor a good tip is to soak them in hot water for a few minutes first which should soften them.

Frescavena is the beloved Venezuelan oat drink: fine-blended oat cereal and sugar stirred into cold milk or water over ice. Creamy, wholesome, easy to customize.

From-scratch chocolate cake with melted unsweetened chocolate, cake flour, and iced water, topped with a whipped chocolate frosting beaten over ice until fluffy and light.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

Rich, fudgy brownies made with real unsweetened chocolate, butter, and pecans, topped with a homemade chocolate icing. Baked in a jelly-roll pan for thin, chewy squares.

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Orange sugar cookies with orange flower water, fresh orange juice, and zest. Rolled thin, cut into shapes, and baked pale for decorating with icing.

Banana fritters dredge ripe banana pieces in flour, dip in a light water batter, then deep-fry to golden crisp. Hot, crackly Asian-style street snack served with ice cream.

Buttermilk chocolate cake with fudge icing, a moist, tender chocolate sheet cake made with buttermilk and boiling water, topped with a cooked, poured fudge frosting that sets glossy and rich.

Pineapple limeade with fresh pineapple juice, lime juice, and sparkling water for a fizzy, tropical refresher. No-cook and ready to pour over ice.