My fiancé may consider himself an ice cream connoisseur, but even he was hesitant when I told him I was going to make "buttery popcorn" flavored ice cream. I can see how it might seem a bit strange, but I had tasted its perfection myself — in sundae form. At a dinner with fellow food writers last fall, a dessert tasting was ordered to be shared by all. I scoffed at the other desserts, heading straight for the chocolate tart. But after one requisite taste of the popcorn ice cream sundae, my opinion indeed changed. I pulled it close and didn't let another bite out of my sight. More

How serious are you about ice cream? If you want pretty, perfectly rounded scoops, you're going to need the right tool. Here are five ice cream scoops up to the task. More

You know that feeling when you eat a spoonful of extra cold ice cream and suddenly a torturous pain spreads through your head? We've all experienced it. It's Ice Cream Week on The Kitchn, so what better time to get a little science lesson on brain freeze—or rather, sphenopalatine ganglioneuralgia. More

Something about spring makes me want to throw healthy cooking to the wind. Of course there is plenty of good cooking to be done in the spring with all those temptingly fresh vegetables, but after the cold of winter I also want to luxuriate in the sunshine with something easy, quick, and decadent. Like an ice cream sandwich. A really, really good ice cream sandwich. A (dare I say it?) perfect ice cream sandwich. More

We've chatted about making ice cream by hand before and there are different theories on the best way to go about it. With summer nearing the corner and warmer weather (finally) making an appearance, ice cream is on your mind. We feel you. Here are 6 ways to make creamy cold stuff without buying (or hauling out) your ice cream maker. More

It's Reader Request week, and I'm looking forward to the posts we have scheduled. You asked, we answered. With all the great ideas you guys sent in, I had a tough time choosing just one. But one reader's suggestion sparked my interest the most—DIY versions of famous restaurant recipes! Call me crazy, but the one I settled on is the pleasantly cool and icy cocoa shake known as the Wendy's frosty. More

Something happens when you're sick for many days. You lose your appetite, you watch a few bad movies, you entertain thoughts that you may never be well again. And then one morning, like magic, you wake up and have an appetite. The first thing that sounds delicious: a banana milkshake! More

Q: A friend of mine loves Edy's Peanut Butter Cup ice cream, but she doesn't live in the U.S. Has anyone re-created it or have any ideas on what ingredients to use? Any tips would be greatly appreciated!

Sent by Heidi More

These days it happens more often than not: you find yourself hosting a dinner party where at least one guest has a dietary restriction. I've gotten used to this. I once fed a group of ten actors for a week: one vegan, two vegetarians, one allergic to nuts, one lactose intolerant and one with a wheat allergy, so I know I can usually roll with pretty much any cooking challenge.

But sometimes I goof, and when the goof is simply forgetting about an allergy and realizing I can make up something else on the spot, I get excited. This is how unexpected ideas come to be and how some of my best recipes are born.

Recently, I found myself tending a table for four, including a newly gluten-free friend. At the end of the meal, I set out four perfect little lemony desserts containing flour. Oops. More

It's been an interesting few weeks in my house, to say the least. My fiance, in an effort to get back to "fighting weight," gave up beer and refined sugar for Lent. (As for me, I gave up French fries. It's been tough. I really really like French fries.) His abstinence has been hard on the both of us: I lost my number one recipe tester and he's forced to watch me eat sweets from the sideline. More