Ice Cream and Frozen Treat Recipes & Ideas

While the internet offers plenty of recipes (ahem, our site included), nothing quite beats the feeling a real, live cookbook in your grasp. That’s especially true when you’re diving into the wide world of homemade ice cream and in search of serious guidance to get you on your way. Having something tactile in your grasp is like having a floatie to reach for once you’ve splashed in.

I remember the very first time I took my ice cream maker for a spin. I was giddy with excitement at the prospect of finally making my favorite dessert from scratch. I ever-so-carefully heated, whisked, and stirred the base. I chilled it, just the way the recipe called for, and then I hit a roadblock that completely derailed my ice cream dreams (at least for that day). There was one simple step that I completely overlooked: I forgot to put the ice cream bowl in the freezer ahead of time.

At its most basic, a really good milkshake can be whirled together with nothing more than some good ice cream and milk. That’s the simple version I sipped and savored for years. Then I was introduced to an upgrade that changed everything. With the help of one inexpensive pantry ingredient, I was blending together the best milkshakes of my life. Here’s how you can do it too. All that stands between you and the best milkshake of your life is powdered milk.

If there was ever a time to put a seasonal, boo-zy spin on the beloved ice cream float, it is right now. Grab your favorite pumpkin beer along with some ice cream, and consider this your invitation to skip the PSL in favor of something a bit more festive. If you love beer and ice cream separately, but the thought of them together leaves you slightly skeptical, let me reassure you that not only does this duo work, but it’s also an exquisitely delicious treat.

As we head into soup season (otherwise known as fall and winter), I believe we are divided into two camps of home cooks: those who keep a bag of bones in the freezer and those who don’t (yet!). Which camp do you fall in? Are you the kind of cook who keeps a bag of bones in the freezer for soup-making? We’ve preached about the value of stashing vegetable scraps and Parmesan rinds in the freezer to boost the flavor of stocks, soups, and sauces. Well, bones are no different!

You’ve got to love a freezer waffle — they’re convenient when you want to switch from the toast or bagel routine, and are neutral enough in flavor to host a variety of toppings. Once you’ve found the right brand for your tastes, it’s time to explore all the ways to enjoy them beyond the standard swipe of butter and jam or drizzle of maple syrup. These 10 ideas use frozen waffles as a blank canvas for breakfast (and beyond).

There are a few frozen food hacks that can improve your lunch. Freezing a water bottle to serve as both an ice pack and cool refreshment is one, and freezing soups, yogurts, and even smoothies so they don’t slosh around is another — but what about foods you can pack completely frozen that will thaw to eat by lunchtime? Here are 10 frozen foods you can pack for lunches without thawing.

We’re smack-dab in the dog days of summer, where keeping drinks cool with plenty of extra ice cubes becomes mandatory. Use this as your opportunity to give your drink — be it a simple glass of seltzer or a fancy cocktail — an easy upgrade with bold and brightly colored ice cubes. There’s truly no set formula for preparing these cubes. It’s totally dependent on your preference, and how you intend to use the ice.

This summer I have three road trips on the calendar, and one thing I’m definitely not leaving home without is plenty of snacks. While I like to keep things varied, at the top of this summer’s pack list is fruit. Right now we have a bounty of fresh fruit at our fingertips, and when packed just right it’s a refreshing frozen treat that makes road tripping even sweeter. The key to making frozen fruit successful for snacking on the go is all about the prep and packing.

Picture this: You bring out a big tub of ice cream at your backyard barbecue or pool party, and after it’s been scooped and distributed, it gets forgotten about as guests go back to swimming, lounging, and chatting. There the tub sits in the summer heat, and pretty soon it’s a sticky, drippy mess. Better throw it back in the freezer to refreeze for next time, right? Wrong. There are a few foods that you should never refreeze and unfortunately ice cream is one of them.

Q: Does the amount of sugar in homemade ice cream affect how fast it freezes? Sent by Kamaya Editor: Sugar’s role in ice cream is a starring one, as it’s one of the major factors in determining the texture of the finished product. The Kitchn’s done some digging into the science of ice cream in the past, and touched on the topic of sugar and freezing as well. This is what we learned: As ice cream freezes, ice crystals separate from the liquid cream base.

The concept of leftover ice cream is probably foreign to many. It’s just too delicious leave some behind, right? But if you’ve exercised some restraint, here’s the best way to keep the freezer burn away from your beloved ice cream, especially if it’s homemade! Air is the enemy of ice cream, as the surface of ice cream develops ice crystals if left unexposed. The easy solution? Make a barrier between the air and the ice cream.

Just about every recipe for homemade ice cream calls for an ice cream maker, but what if you don’t have one? Well, it certainly doesn’t mean that homemade ice cream is out of the question for you! You don’t actually need an ice cream maker to make a cool and creamy treat at home. Here are five ways to make ice cream without an ice cream maker. This method does have the potential to get a little messy, but that’s a small price to pay for soft and creamy homemade ice cream.

There’s a big downside to making homemade ice cream; the process is kind of a tease. You see, even after you make the base and churn the ice cream, it’s still not ready to eat yet. I mean, yes, you can dip your spoon in and have a taste, but it’s not firm and scoopable yet. It still needs time to firm up in the freezer to get to that point. Or does it? There just may be a way to speed this process along.

Whether you’re new to making homemade ice cream or you’re a seasoned pro, it’s important you know this — there isn’t one single way to whip up this sweet treat. Depending on the type of ice cream you’re making and personal preference, you have a choice of four different bases to get your dessert started. The ice cream base is where it all begins.

Q: I am lactose intolerant and am planning on experimenting with lactose-free ice cream recipes. I can easily substitute regular milk with lactose-free milk. However, I am having difficulties finding a substitute for the heavy cream, as I have not found lactose-free heavy cream. I have read online that 1 cup heavy cream = 3/4 cup milk and 1/4 cup melted butter. I know this works in savory dishes, but am curious if you guys think it could work in ice cream?

Going out for ice cream is so easy: order your scoop, and someone with strong arm muscles reaches down into the freezer, carves out perfectly round scoops with ease, and hands you your cone. I never seem to be able to recreate these smooth movements at home, though, since my ice cream is always rock-hard straight from the freezer.

If you’re on the outside looking in, you might be tempted to call my relationship with ice cream unhealthy. I like to think of it as necessary. Perhaps you view your morning cup of coffee or tea the same way. A couple years ago I thought it would be a good idea to give ice cream up for Lent. To say those forty days were a challenge is a drastic understatement. I’m thoughtful about what I choose to give up for Lent.

I’ve been testing recipes for many years now, so I’m usually a strict follower of instructions. Deviating from them can sometimes drastically change the outcome of the recipe. There’s also a certain satisfaction I get from methodically following and completing the steps, a bit like working my way down a checklist. But there are a few instructions, based on experience, that I will always choose to ignore, and one of them involves cooking with small frozen vegetables.

This ice cream cake looks elaborate (and delicious), right? Not only does this cake involve 10 sweet layers of pure bliss, but it relies on a shortcut so you can make it far more quickly than you might expect. Ready to go to ice cream cake heaven? Follow me, I’m more than happy to lead the way! You won’t believe how easy it is to build this 10-layer ice cream cake.

If I’ve already made the decision to have dessert, then the question of whether or not to have it a la mode is a no-brainer. Yes, please! There’s something about ice cream that makes each sweet bite that much better. Here are five desserts beyond the traditional apple pie a la mode that are begging to be topped with a scoop of ice cream.

Q: I’m looking for information or a photo of my favorite ice cream treat of all time. It was an orange sherbet bar coated with chocolate on a popsicle stick and it was around in the 70s. The packaging was orange with dark brown writing, and it was known as a Brownie Bar or perhaps an H Bar. I knew it as a Brownie Bar. Do you know if this product still exists? I owned and operated a neighborhood grocery store in Vermont for 45 years and sold these bars.

We’ve been talking about ways to shop your freezer, digging out the last bags of frozen corn, spinach, and other goodies that can help you put a quick meal together. This week, let’s talk about frozen strawberries. I almost always have a bag of these in the freezer, and I love to use them in quick sauces and desserts. Here are a few ways I use them; I’d love to hear your favorites too. Here are five ways that frozen strawberries can come in handy.

What do you keep stashed in your freezer for busy nights and quick meals? Personally, I stock up on frozen vegetables during the winter — but sometimes I forget about the last bag of frozen spinach or broccoli in the back corner. Well, let’s shop our freezers together this week and discover some of the ways that these frozen vegetables can help us a little more. Today’s pick: corn! I live in the heart of sweet corn country, and I gorge on fresh corn all summer.

My farmers market closed months ago and it won’t reopen until the end of April. What’s a vegetable-loving girl to do? There are plenty of fruits and vegetables in the grocery store, but they’re not always at the peak of freshness. This time of year, I often opt for frozen vegetables which, although they sometimes lack the virtues of the summer-fresh stuff, carry other benefits, like convenience.

Every sweet treat has a story. We often tell the stories of home kitchens and cooks here at The Kitchn, but we’re also curious about how professional kitchens work and how entrepreneurs build their businesses. Our Maker Tours tell these stories, and today we’re looking back at 10 of our favorites. Each of these tours is a sweet treat in its own way, from a visit to Jeni’s Ice Creams a few years back, to Kim Boyce’s whole grain-inspired bakery in Portland.

Have you ever noticed how on a warm day, it seems like half the scoop of ice cream will melt before you even get the bowl to the table? I hate that! Here’s how to prevent ice cream puddles from happening.It’s simple really: freeze your dessert plates or bowls. Even just a few minutes in the freezer will chill the your dishes to the point where the ice cream will stay frozen  en route to the table.

With their bright colors and futuristic appeal, Dippin’ Dots are a kid favorite at carnivals and beyond, but we’re much more interested in this adult-friendly update: alcoholic Dippin’ Dots! Gizmodo has the full step-by-step instructions for making your own version at home.Liquid nitrogen is the key ingredient in these flash-frozen ice cream bits, which remain cold enough to stay solid in the spoon, but instantly melt in your mouth.