Frozen Dessert

And it's totally safe to eat.

We got the (non-dairy) scoop.

Soft-serve isn't just chocolate and vanilla these days. Matcha? Potato chips? Kool-aid? Yeah, those work.

This brittle recipe has a bit of a kick to it. If you’re not into the heat, reduce the amount of cayenne or omit it altogether.

With a full kitchen, ice cream shop, bar, coffee shop, and bakery, Tartine has a lot to eat.

Elisabeth Prueitt and Chad Robertson of Tartine Bakery are just getting started.

Frankie & Jo's flavors don't shy away from unique combos of vegetables and herbs.

Why drink in monochrome when you can drink in technicolor?

Puppy chow, sloppy Joes, and one elaborate Jell-O mold.

One ex-vegan writer's review of Pressed Juicery's newest dessert.

In a world full of mint chip ice creams, this one is tops.

Ben Schott catalogs the sweet, sour, and occasionally bitter culinary incidents of the 2016 presidential campaign.

Make America Ice Creamy Again

We don’t want to know what evil sorcery lies inside this cardboard container of creamy deliciousness.

What if we told you we reinvented (and, yep, improved) the Fudgsicles and Creamsicles you dream of?

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.

We can't believe it's not dairy—and you won't, either.

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.