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Entries tagged with 'ice cream'

Staff Picks: Design Your Dream Ben & Jerry's Flavor

The Serious Eats Team 56 comments

We have to hand it to them; when it comes to ice cream with mix-ins, Ben & Jerry's is hard to beat. And because we like to dream big at SE* we asked ourselves, if you could have B&J's create any flavor you wanted, what would it be? And no, the realities of science need not apply. More

Bake the Book: Ooey Gooey Butter Cake Ice Cream

Emma Kobolakis Post a comment

With fat pieces of butter-soaked yellow cake in a cream cheese ice cream base, this recipe is easily one of the most decadent offerings at Ample Hills. More

Bake the Book: Stout and Pretzels Ice Cream

Emma Kobolakis Post a comment

Pieces of salty pretzels are strewn about a dark chocolate ice cream base flavored with Guinness beer. Need we say more? More

One Easy Base, Three Awesome Peanut Butter Ice Creams

Scooped Max Falkowitz 11 comments

Think ice cream has to be a production to make? Think again. Here's an ice cream base so easy you don't even need to cook it. More

Bake the Book: Sweet as Honey Ice Cream

Emma Kobolakis 4 comments

This is one of the best sellers at the Ample Hills scoop shops, and once you taste the sweet cream ice cream bulked up with fresh bits of chopped honeycomb candy you'll see why. More

Bake the Book: PB&J Ice Cream

Emma Kobolakis 1 comment

When it comes to kick-ass, no-brainer combinations, it doesn't get better than peanut butter and jelly. Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop swirls a generous portion of peanut butter into a sweet cream ice cream base, then folds in spoonfuls of jelly just before serving. More

How to Make Sprinkles Ice Cream (and Set Your Inner Child Free)

Scooped Max Falkowitz 19 comments

I've been thinking—what should sprinkles taste like? And how can we make them taste that way? More

Southern Craft Ice Cream Is the Frozen Pride of Florida

Scooped Max Falkowitz 6 comments

This is the story of a food you probably can't buy—and why you should know about it anyway. (Hint: It's some of the finest ice cream I've tasted on American soil.) More

Secret Tools and Tricks of the Ice Cream Pros: How to Make Creamy Ice Cream

Scooped Max Falkowitz 17 comments

I spoke with nine ice cream pros, a mix of pastry chefs and ice cream specialists, to see how they keep their ice cream smooth and creamy. Here's what they had to say, and what secrets you can steal for your own recipes. More

The New Ben and Jerry's 'Cores' are Pretty Mindblowingly Delicious

Supermarket Sweets Erin Jackson 16 comments

The new "Cores" from Ben and Jerry's are like a two scoop sundae...in a pint. More

Here's an Ice Cream That Tastes Like Ice Cream Cones

Scooped Max Falkowitz 6 comments

You know what I love? Ice cream cones. And I'll take them however I can get them. Fresh waffle cones, standard-issue sugar cones, hell even the papery wafer cones that cradle my Mr. Softee—they're all good. So wouldn't it be great if we could have an ice cream that tastes just like a cone? More

Real Talk: Stop Bashing Ice Cream Stabilizers

Scooped Max Falkowitz 32 comments

When you strike out on your own to start a food company, you do so with some guiding principles. For your typical small batch ice cream maker, that often means buying premium dairy, making denser (but costlier) ice cream and—one that usually makes its way onto labels for all consumers to see—not using any ice cream stabilizers. This can be a huge mistake. Here's why. More

After 30 Years, Yuengling Ice Cream Makes a Comeback

Scooped Max Falkowitz 11 comments

30 years after Yuengling ended production of their ice cream, they've brought it back to supermarket shelves. We gave 6 of the flavors a try. More

How to Make Great Vegan Ice Cream

Scooped Max Falkowitz 26 comments

It was the first few days of vegan month and Ed Levine was not doing well. Something had to be done, so I decided it was time to tackle the white whale of ice cream-making: totally vegan ice cream that doesn't suck. More

Scooped: The Pursuit of Balance in Ice Cream

Scooped Max Falkowitz 5 comments

When I was first learning how to cook, I assumed more was always better. The more flavor I could pack into my food, the more salt or acidity or spice, the better it would taste, right? Thankfully I've grown up. More

What's the Weirdest Ice Cream Flavor You've Ever Tried?

Scooped Max Falkowitz 59 comments

Whale puke ice cream, Peking duck ice cream, and caramel ice cream with duck fat and soy sauce "that's like a sloppy kiss from a drunk supermodel." We've had and heard of some weird ice creams—what's your weirdest? More

Parfait in Seattle Isn't Just a Scoop Shop, It's an 'Ice Cream Patisserie'

Jay Friedman 6 comments

Parfait serves up some of the best ice cream in Seattle. We checked out their brick and mortar location and also gave the patisserie items a try. More

Turn Leftover Hot Chocolate Into Soft Serve Ice Cream

Scooped Max Falkowitz 8 comments

If you're looking for a quick dessert that does away with leftovers and tastes like something from a pro scoop shop, give this hot chocolate soft serve a spin. More

American Classics: Balsamic Roasted Strawberry Sherbet

American Classics Alexandra Penfold 2 comments

Sherbet doesn't have to be the bland, kind of cloying, neon-dyed confection you might remember from your youth. In fact, it can be a lovely way to showcase fruit in a dessert that's a little less decadent than ice cream but not quite as sweet as an ice or sorbet. More

Scooped: Pear, Riesling, and Ginger Sorbet

Scooped Max Falkowitz 2 comments

Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat. More

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