Frozen Dessert

Take your cue from today's ice cream parlors and crown your scoops with more than just sprinkles.

There’s nothing old-fashioned about today’s throwback ice cream parlors, where sprinkles make way for Aleppo pecans, floats get a splash of house-made lemongrass soda, and that cherry on top is pickled.

Make Grandma Prue proud and throw yourself a sorbet-in-grapefruit-cup party.

Can a sugar-free fruit ice pop be a satisfying dessert? According to our associate web editor, who's been bingeing on them all month long, YES.

The beautiful melty ice cream on the July 2015 isn't there by accident. It's there because we tried very hard to get it right.

These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.

Refreshing and a little bit inebriating; if you’ve got kids running around, pick up a box of Rocket Pops so there’s no confusion!

To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.

From the Frosty to the Fribble and all of the frozen drinks in between, here's a guide to the frozen milk shakes we love. And no, they're not just for kids.

It's clear within moments of meeting the co-owners of Humphry Slocombe, Jake Godby and Sean Vahey, that they were destined to go into business together.

You've had ice cream and you've had shaved ice. But have you had shaved snow, the best frozen dessert there is?

Which is better: a sugar cone or a cake cone?

Want to take your crunchy ice cream mix-ins to the next level? We talked to the pros to get the, um, scoop.

In the streets of Chicago, artist Jim Bachor is covering hideous potholes with gorgeous, intricate mosaics depicting ice creams from our childhoods. Here's how he does it.

If you want homemade ice cream, you're gonna need the best ice cream maker money can buy. Here's our pick.

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.

Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

To guarantee perfect scoops, temper your ice cream on the counter for 5–10 minutes.

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

You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

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