I could eat ice cream all day long but I typically, for the sake of my waist line, save it for special occasions. Can I consider this incredible heat wave a special occasion? I think so. Which is why this is the perfect opportunity to whip up a delicious ice cream cake. More

One of the best ways to capture the pure taste of summer fruit is by turning it into sorbet. But hitting the perfect balance between overly sweetened and not sweet enough when making the base can be tricky — unless you use the egg test. More

August is Stay Cool! month at The Kitchn, as we all sweat through one last month of summer heat. We love hearing from readers on how they're staying cool, and we were especially intrigued by an email from Stephanie, who says that she has been eating a very unusual frozen treat — baby food! I had to try this for myself! More

What's better than ice cream? An ice cream sandwich, of course! Check out these very tempting recipes. More

Even without an ice cream maker, there is a world of frozen treats — including ice cream! — that you can make using kitchen equipment you already own. From creamy semifreddo to loaf pan popsicles, these recipes and techniques will keep you cool, with no special machinery required. More

What would summer be without ice cream? It's not even worth considering. What is worth considering are the merits of making it yourself or getting your creamy frozen custard fix from the store. What say you? More

Ice cream is one of my favorite things to eat. Not only because it's readily available, but it also comes in a plethora of flavors. There truly is an ice cream out there for everyone no matter what ingredients you prefer. You can even opt for dairy-free ice cream! More

Maybe you know the difference between a malt and a shake, but do you know what distinguishes a rickey from a phosphate? Or a fritz from a fruit ade? This detailed flow chart of soda fountain drinks makes it easy to identify any fruity, creamy or fizzy concoction that might cross your path. More

Ice cream and summer go hand in hand. But we're not telling you anything you don't know. After you tire of making a fantastic vanilla or a seasonal strawberry, we've got a few decadent ideas to put on your ice cream to-do list. More

Six years ago while home in Columbus, Ohio, for a family visit, I took my sister to the North Market, a bustling downtown collective of farmers, artisans, and merchants. I had been hearing good things about Jeni Britton, a young ice cream savant, so we made a final stop at her scoop shop in the market.

I remember sitting on the sun-warmed steps of the North Market, taking my first bite of Jeni's Savannah buttermint ice cream. Peppermint exploded in my mouth, followed by a seductive, buttery saltiness. The creaminess was pure — like an after-dinner mint gone to heaven, removed from chalkiness and artificiality. It melted in my mouth, and I went for another bite. More