Ice Cream

The fastest, most refreshing ice cream trick we know.

You likely have everything you need.

When you have a glut of fresh summer fruit, sorbets are the answer.

It's better than anything you can buy.

When you make vanilla ice cream at home, with good milk and cream, and real vanilla bean, it's anything but plain!

Forget the ice cream cones!

This may sound crass, but I have yet to find a lemon sorbet from the grocery store whose flavor doesn’t remind me of cleaning fluid. Luckily, lemon sorbet is an easy dessert to make at home, and it’s so worth it. You don’t even need an ice cream maker to get good results. As we know from Some Facts About Ice Cream, sorbet contains more sugar than ice cream, but has less fat. It’s also non-dairy and is usually flavored with fruit.

Craving ice cream? This roundup will give you what you need for the best ice cream at home. No machine? No problem. Vegan? We have a recipe for you.

Check out those purple swirls 😍

It puts the matcha front and center.

For a lot of us, no slice of pie is complete without a melting scoop of ice cream. And we firmly believe that If you are serving ice cream on top of your slice, it should complement — not clash with — the flavor of the pie. Stick to simple, smooth ice creams without a lot of bells and whistles. A classic vanilla ice cream works with just about everything, but something with a single nut flavor (like pistachio) is also great with a fruit galette.

It’s nothing less than spectacular.

This recipe is for chocolate-lovers only.

It's creamy, crunchy, sweet, and salty.

All you need is a pint of ice cream, milk, and some smart techniques to make the creamiest, dreamiest milkshakes.

Like pumpkin pie, but chiller.

I recently discovered that ice cream cake is a surprisingly divisive topic. When I asked friends and readers whether actual cake belonged in ice cream cake, the responses were severely split. Of course! said some. Absolutely not, insisted others. It turns out, you see, that many, many people were raised on the Dairy Queen and Carvel ice cream cakes, which are nothing but pure and cold ice cream, with chocolate cookie bits in the middle, and a luscious layer of whipped frosting over it all.

They're even better than the original.

They're toasted almond ice cream bars in sundae form.

Come for the corn. Stay for the berry crumble swirl.

Gelato and brioche buns combine for a treat that's greater than the sum of its parts.

It tastes like a totally heightened version of avocado.

You know it’s a good day when your future father-in-law arrives at your house with a brown paper sack full of ripe Elberta peaches, straight off a farm in rural Georgia. And while it’s not the first of the sweet fruit I’ve enjoyed this year, it is certainly the most. So many, in fact, I had to ask Twitter what to do with them! Besides the obvious—to eat them one-by-one until my tummy ached—I actually didn’t get too many responses.

Come January, the hum and buzz of juicers everywhere builds and I hear of more and more people making resolutions to clean out their systems and drink more juice, at least temporarily. No judgement; in fact, last year at this time I was on a five-day juice cleanse so my juicer was working hard and I was feeling alive and clean. This year, though, I am more in the mood to make my ice cream machine hum rather than my juicer.