Before summer draws to a close, I want to run out to the ice cream truck, one last time. I wish I could recreate every frozen confection from the (retrospectively super creepy) ice cream trucks of the 1980s, from Bubble Play to Bomb Pops. But since I can only choose one Ice Cream Truck Ambassador, I have to pick my beloved, the Giant Vanilla. More

This recipe is essentially for Fauxreos, but with the addition of hot coffee to create a thick, cake-like batter that is spread with a spatula, not rolled out. More

The cookies for this sandwich are somewhat like a traditional ice cream sandwich cookie, but with a much more intense chocolate flavor. Use with any kind of ice cream, homemade (I'm including my mint chip recipe here) or store-bought. I like my mint chip ice cream white, but if you need to have it green, add a tiny bit of green food coloring. More

We've been thrilled to notice that Los Angeles has been experiencing a kind of ice cream sandwich golden age, with glorious specimens popping up at bakeries, ice cream shops, and restaurants all around the city. Here are 8 of the best. More

These sandwiches are all about balance: sweet custard with a savory kick, rich cream made refreshing with basil and lemon. The only problem with them is that my roommates have devoured most of my supply in a fit of basil lust. More

If you've made a mint chocolate chip ice cream before, this recipe follows the same basic procedure. But while mint leaves are usually steeped in the cream for upwards of an hour or two before getting strained out, basil benefits more from a short initial steeping before getting blended into the base. I forego chocolate chips or drizzling melted chocolate for simply shaving chocolate directly into the ice cream as it's finishing the churn. More

The creators of Skinny Cow have come out with another low-cal product in the freezer aisle, and it also features a cow mascot on some of the packaging (though this one appears to be doing yoga). Jala frozen desserts advertise more antioxidants, probiotics, and polysyllabic yogurt cultures. That's all swell, but we were curious how they tasted. More

This is a sweet potato dessert that won't get mistaken for pumpkin. We used almost a pound, lightly caramelizing it in butter first for good measure. We went light on the spices—just enough to enhance the potato's inherent spicy qualities without turning it into pie. But this isn't tame stuff—just ask the bourbon, a sweet potato's best friend. We added it after cooking the custard so its alcohol would remain in the ice cream, contributing to a fantastically creamy texture and a kick strong enough to remind those nosy relatives who's boss. More

When it comes to Labor Day food, the general rule is "it's more fun on a bun". Happily, dessert can be part of the party when you combine ice cream and hot dog buns to make Chilly Dogs. More

Sitting in my AC-less apartment with the fan blowing hot air in my face, it's hard to think about anything except how frigging hot it is in the Northeast. Record-breakingly hot. Temper-breakingly hot. Now, this doesn't necessarily put everyone in the mood to scarf a chocolate bar, but here are four ways to get your cocoa fix while staying cool. More