Shatter the chocolate shell to reveal the ice cream beneath in this cool make ahead dessert.
'frozen desserts' on Serious Eats
Back when my hometown pharmacy had a soda fountain, my favorite thing to order was the vanilla ice cream soda: fizzy soda water straight from the fountain, vanilla syrup, a splash of milk, and a couple generous scoops of ice cream. Luckily with very little effort you can make an awesome ice cream soda in your own kitchen.
This fun and easy Italian-American dessert is made with layers of chocolate, pistachio, and cherry-almond ice cream.
As the temperature outside soars, everyone is desperately trying to stay cool. But what about those of us in the kitchen? What's it like for us in the summer? As you can imagine, standing over six to twelve open burners, a flat top, a grill, and a fryer is a sweaty endeavor even in the cooler months. That's where refreshing frozen popsicles come in.
Every Arrested Development fan knows that there's always money in the banana stand...but what kind of bananas are there? Check out the slideshow to see some make-at-home versions of the Bluth creations, pop some bananas in the freezer and get ready for the final countdown.
Though Home Made Summer has plenty of recipes for drinks, only one has crossed into dessert territory. With chewy sweet bits of fig and that familiar taste of vermouth, this is a cocktail you can linger over—in a different way.
What's better than making slushies at home? Making boozy slushies at home—here some tips and tricks to get them right.
With a chewy mint-chocolate brownie on the bottom and a disk of vanilla ice cream on top, if you like brownie sundaes, you're bound to love this pie. This is the perfect make-ahead dessert for the holidays; with the brownie and ice cream disks made in advance, all you'll need to do is combine them, top with whipped cream, crushed candy canes, and serve.
If you want to get the proper sno ball experience without compromising your insulin balances for the rest of the day, Beaucoup Juice on Freret Street is a must-visit. The shop has that New Orleans kind of funk: bare concrete floors, good music on the stereo, and psychedelic wall murals that, upon closer inspection, double as menus.
After finding some cans of calamansi lime juice drink at a Malay grocery store, I became a man on a mission: to make my favorite shaved ice at home, calamansi, grass jelly topping, and all.
What to do when you find yourself with a surplus of watermelon? Make this refreshing, brightly flavored watermelon sorbet.
I love the aching sweetness of the iced milk tea you find everywhere in Chinatown, and the double whammy of cream and sugar syrup that gives the drink an almost melted ice cream flavor. One cup was so rich and sweet I had half in mind to spin it in my ice cream maker, until I realized that it'd be easy enough to make a batch from scratch.
This recipe is at once a fresh breath of summer breeze and also a rich, frosty, custardy scoop. Blackberry Purée adds a lovely purple swirl.
Wow your guests with this triumph of frozen ice cream encased in a hot and crispy shell.
This sweet and tart sorbet is full of the jammy flavor of stonefruit, perfect for topping buttery cakes or for serving with other summer fruit desserts.
The Old Fashioned is what I turn to whenever I want to feel like a civilized grownup. I love how the force of the booze is set off by the delicate sweet-bitterness of citrus skin and the warm spice of Angostura. It eventually hit me that if this combination tastes so good in a cocktail glass, there's no reason it can't be similarly awesome in an ice cream.
Most of the classic American blueberry desserts—pie, coffee cake, muffins, and the like—are all about the dark, baked side of blueberries. But when it's too hot to cook or think, a rich sorbet that's all about fresh berries satisfies like nothing else.
With summer here in full force, we wanted to take a retrospective look at our favorite ice cream recipes from Scooped.
When you get great peaches, all you want to do is not screw them up. But if you want to be more creative, or you have some less than stellar specimens (perfectly ripe but a hair too tart, or not quite as sweet as you'd like), there's no easier trip from fruit to dessert than sorbet. Especially this one, which is also kind to frozen peaches, and doesn't even make you remove the skins.
The nutty, bitter, roasted flavors of nuts and chocolate bring out all the great depth that quality cherries have to offer in this creamy ice cream with a base of roasted cherries.