Frozen Dessert

Cantaloupe bowl > bowl bowl.

Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.

For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.

This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.

Cold minty-chocolate-y goodness in every slice.

There's no need to make homemade ice cream when blueberry jam ups the flavor and the presentation.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

Pour in the root beer slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.