Dessert

Ice cream bars in an almond-butter-chocolate magic shell. This recipe is beyond worth it.

Take the butter to the edge of burning; the deep toasty, nutty flavors that develop are a needed counterpoint to the earthiness of the buckwheat. 

Use any stone fruit you like, alone or in a combination.

This graham cracker crumble takes peaches and cream to another dimension.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

This looks harder to make than it is, which is the whole point.

It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Our reimagined version plays off the original with store-bought toppings like coconut flakes and gummies. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry. The key to this dessert (as with any sundae) is a mix of textures: icy, creamy, chewy, crunchy.

An ice cream sandwich is only as good as the cookies bookending the ice cream center.

You don't want to make an average batch of ice cream. You want to make peanut butter ice cream and vanilla caramel magic like a pro.

Popsicles are great. Popsicles with rum? Even better.

Top these ice cream sundae recipes with hot fudge, whipped cream, a cherry, AND extra sprinkles. Because you're worth it.

These tangy-sweet pickled strawberries improve everything from oysters to ice cream.

Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

Avocado—for dessert?!? Well, it is a fruit, after all.

The only way to perfect cantaloupe jelly? Just add sparkling wine!

The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. 

Keeping some blueberries whole in these ice pops results in unexpected, surprising bursts of sweet, fresh flavor.

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

This clever pour-over dessert proves that, yes, it will affogato.

Try this delicious variation on the traditional vanilla-and-espresso dessert.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

Apple cider helps hydrate the dough without activating too much gluten; the results are ultraflaky. Use this crust for Blueberry-Buttermilk Chess Pie.