Author: Diane Rossen Worthington
Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.
Author: Steven Satterfield
Author: Andrea Albin
Author: David Lebovitz
Author: Adeena Sussman
Author: Brian Smith
Author: Gina Marie Miraglia Eriquez
Author: Christina Tosi
It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!
Author: Claire Saffitz
Author: Susan Spungen
Author: Amy Traverso
Author: Amelia Saltsman
Author: Gina Marie Miraglia Eriquez
Author: Abigail Johnson Dodge
Author: Michael Lata
Author: Tina Smith
Once you've tried ice cream made with fresh mint leaves - a far cry from the neon-green stuff - you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.
Author: Dede Wilson
Author: Katrina Turillo
This dairy-free ice cream is infused with matcha and a touch of organic vanilla, and has a rich, sweet flavor.
Author: Candice Kumai
Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and...
Author: Alison Roman
Author: Nathalie Jordi
Author: Fergus Henderson
Author: Chuck Williams
Author: F. W. Pearce