Ice Cream and Frozen Treat Recipes & Ideas

You’ve heard of one-ingredient banana ice cream, right? Well, consider this a snack-sized, two-bite, chocolate-dipped version that lives in your freezer, just waiting for that craving for “a little something sweet” to hit. These frozen bites require no blending or puréeing (just chop up a banana, dip, and freeze), and yet they’re as creamy and sweet on the inside a spoonful of ice cream — only better.

If the 4th of July has you feeling nostalgic for drive-ins, soda shops, and old summer loves, perhaps it’s time to revisit an all-American blast from the past, the iconic “Coke Float” — updated to ice cream form. I can guarantee that memories of this fresh take on the classic will linger all summer long. As a reward for braving the dentist as a kid, my father would often take me to our local soda shop for a feast of greasy grilled cheeses and mile-high chili dogs.

These creamy, cool pops are swirled with fruit and granola.

Let’s go for a twofer dessert today; one that combines two childhood treats into spoonfuls of Labor Day delight. That’s right, this Labor Day if you get tagged with dessert, here you go: S’mores Ice Cream Cake. This cake comes in two versions; let’s start with the from-scratch one. I used Sara’s Best Chocolate Ice Cream, a recipe adapted from Jeni Britton.

Who says ice cream should only be for summer? Maple syrup, to me, epitomizes warm, autumn flavors and this easy, delicious maple syrup ice cream with crunchy pecan praline is one of the best ice cream flavours out there. Plus, it is brilliant with a slice of creamy pumpkin pie as your Thanksgiving dessert. We celebrate Thanksgiving earlier in Canada, and I am always looking for fun and unusual desserts to add to my repertoire, along with pumpkin pie.

The first time I tried out my ice cream maker, it wasn’t to make ice cream — it was to make frozen yogurt. I made the mistake of using a lower-fat variety, so the yogurt was lovely when freshly churned, but turned icy and crystallized once frozen. High-fat yogurt works much better, and I’ve recently discovered that my homemade coconut yogurt is particularly fantastic.

Have you heard about the latest Ben & Jerry’s ice cream craze? They created a special Passover charoset ice cream, and it has us all pining to try this newest flavor. The catch is that it’s only sold in Israel! Apparently people have been even calling the Vermont factory, trying to get their hands on a rare, exclusive-to-Israel pint. This was obviously an opportunity. With the Atlantic lying between us, I decided to take on the challenge and make my own recipe.

You know why pudding pops are so great? Because you get all of the flavor and creaminess and deliciousness of pudding, but you don’t ever have to worry about that gross skin that forms on top of them. That skin! Will my nightmares about George’s Pudding Skin Singles ever end? Probably not for a while, since I’ve spent the last two weeks making pudding, but trust me — it’s worth it in the name of these popsicles.

In the social circle of patterns, I am pretty sure ombré is Queen Bee — the Regina George, the Blair Waldorf, the Khaleesi. It is almost too cool for school. And I’m just a little polka dot hanging out with my striped and plaid farmer friends, because my heavens, I could never pull off ombré hair or an ombré garment. Ombré is reserved for the cool, edgy people that can get away with other edgy things. But ombré cake! Ooh, that I could do. Ombré carrots!

Watermelon is so hot right now. From slushies and sorbets to salads and cocktails, I’ve seen watermelon make its way into just about everything this summer. So while we’re on the watermelon bandwagon, let’s turn it into a dreamy, creamy (four-ingredient!) vegan ice cream. It doesn’t get much simpler than this ice cream. You blend seedless watermelon, full-fat coconut milk, agave syrup, and lemon juice to make the base — that’s it.

If you struggle to get a good breakfast in each morning, maybe it’s time to think outside the box. How about breakfast on a stick? Loaded with yogurt, creamy cashew butter, milk, vanilla, and honey, these cold treats take only seconds to throw together. Once they’re frozen, you can grab one anytime — even if you’re rushing out the door. Greek, not regular, yogurt is the key to ice pops that aren’t too icy.

Shamrock Shakes are back! And yeah, that’s exciting news and all, but you can’t ignore the fact that you have to actually leave your house to get one. First-world problem, I know, but sometimes I just don’t want to put on my normal functioning adult disguise (i.e., something besides pajama pants) and drive all the way to McDonald’s to indulge my sweet tooth.

We’ve already extolled the virtues of turmeric-laced golden milk here on The Kitchn, but today I’m here to share a new take on the trend that will carry you through spring and summer: golden milk ice cream. If you want to reap the benefits of golden milk while still satisfying your sweet tooth, this ice cream is just the treat you need. This vegan ice cream gets its creamy base from cans of full-fat coconut milk, while spices like cardamom, cinnamon, and black pepper give it warmth.

Now that the weather has warmed up a bit, frozen treats are making their triumphant return. What better way to celebrate than with Funfetti-inspired popsicles? They’re made with Greek yogurt, which means you can definitely eat them for breakfast. These popsicles call for only four ingredients: vanilla Greek yogurt, vanilla almond milk, vanilla extract, and rainbow sprinkles. All you have to do is mix the “batter” and pour it into a popsicle mold.

You’ve probably eaten tahini in savory applications before (it’s a key ingredient in hummus), but what about sweet? The sesame seed paste is equally wonderful in halva, a soft candy made from tahini and sugar. And when you put halva in homemade coffee ice cream with bittersweet chocolate, magical things happen. All good things start with fresh coffee beans — including this ice cream.

Have you jumped on the golden milk trend yet? If not, this is the perfect — and aruguably, most delicious — way to do so. For the unfamiliar, golden milk is a milk-based beverage enhanced with turmeric, ginger, cinnamon, honey, and just a pinch of black pepper. It’s traditionally served warm, as a tea, but lately it’s been reinvented in practically every way you can imagine, from ice cream to hot cocoa to overnight oats. So why not a milkshake?

I love ice cream, but I don’t have the proper equipment to make it at home, so when I came across this simple recipe for no-churn ice cream, I was sold. It calls for three ingredients, and it just so happens to be vegan. Are you ready to meet your new favorite summer treat?

There’s just something about midday heat on a sticky summer afternoon that makes you want to snack. But not just any ol’ snack is going to cut it — when it’s too hot to even think, you need a snack that’s going to cool you down fast. Here are 12 that fit the bill. Stick a bunch of red or green grapes in the freezer for a couple of hours and each one turns into a crunchy, cold, and incredibly refreshing treat.

“Dark and stormy” epitomizes many summer evenings. Clouds often roll in just after dinnertime, bringing a burst of cooling rain, with dark clouds and bright lightening. These storms are best enjoyed on a porch with a cocktail in hand, or — even better — an ice cream sandwich inspired by a favorite summer cocktail and the night itself. The ease of making this ice cream sandwich is twofold.

You don’t have to wait for the fireflies to shimmer in the darkness to capture the whimsy they bring to a summer evening. These firefly pops made from Concord grape juice and blackberries get a bit of sparkle from star- and moon-shaped sprinkles, and can be enjoyed morning, noon, and night. The combination of blackberries and Concord grape juice gives these pops their intensely fruity flavor and rich color.

No matter the time of year, you can always find frozen broccoli in the freezer section at the grocery store. On its own, it’s a slightly boring side dish, but it shouldn’t be shoved to the side of your plate. Get creative with how you prepare it and make it the star of your meal. It’s a delicious way to mix up weeknight dinner, while also keeping your food budget in check. Frozen broccoli bakes up beautifully with a drizzle of olive oil and a sprinkle of salt and pepper.

Even with its subtly sweet, earthy undertones, butternut squash is seriously mild on the flavor scale. Thankfully it doesn’t take much to change that, especially when the terrific trio of fat, spice, and crunch are involved. Rich and fatty ingredients (in this case, butter) are always a welcome addition when you want to bring the food on your plate from mild to magnificent. Along with a kick from Sriracha, a few pats of butter make for a more flavorful and satisfying side.

Sesame and ginger are a flavor power couple, and now they’re bringing their talents to frozen broccoli. Together, their nutty zing seeps into the fluffy florets for a side dish you can bring to the table in about five minutes. From the get-go, it’s clear that this won’t be your average steamed broccoli. What makes this side stand out is cooking the broccoli along with fresh grated ginger.

As this timeless trio of olive oil, lemon, and fresh parsley prove, the simplest upgrades are often the very best. This side relies on a simple combination of ingredients. When mixed together, these ingredients can really turn a bowl of plain vegetables into something wonderfully flavorful within seconds. It’s the kind of simple side you want to keep in your back pocket to go back to again and again.

Transform cubes of butternut squash into a sweet and creamy side dish with the addition of butter and coarse demerara sugar. Thanks to the freezer section, you can get your fill of winter squash any time of year. When you want a little dose of comfort to go along with your roast (or rotisserie) chicken, this sweet and buttery side is your best ally. Microwave a bag of frozen squash, according to the package instructions, until very well-done.

Are you on the fence about your feelings for cauliflower? Like, you want to like it, but you’re just not sure? Served with a simple yet punchy peanut sauce, we’re sure this version will win you over forever. Inspired by the peanut sauce in one of our favorite stir-fries, this three-ingredient version comes together fast. The fatty flavors from canned coconut milk and peanut butter add depth and richness, and chiles give it that little zing it needs to stand out.

If there were superlative awards for side dishes, this broccoli would be the front-runner for most well-rounded. With a blend of salty, sweet, and spicy ingredients, it brings a hint of every flavor to your plate. Not only does this five-minute side dish hit all the high marks with flavor — pungent and salty blue cheese, sweet dried fruit, and hot black pepper — but it also brings a blend of textures that keep it exciting bite after bite.

There are certain ingredients we expect to go hand in hand with butternut squash, but sometimes the very best results happen when we bring together a totally unexpected combination like soy sauce, honey, and lime juice. This side dish might take you out of your winter squash comfort zone, but if you go with it, your tastebuds will be rewarded big time. Cubes of sweet squash are tossed and topped with a blend of contrasting ingredients, like tangy lime juice, salty soy, and red hot pepper flakes.

There’s so much to love about the classic Italian-American combination of pasta and meatballs — the simplicity, the ease of customization, and the absolutely delicious way it perfumes your house with cozy smells. This time around, double down on everything you love about this combo in the form of a baked casserole to serve the hungriest of crowds. To keep things interesting we’re introducing a smoky element with the addition of canned, fire-roasted tomatoes.

Growing up, I spent winter vacations in Vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. All of the grandchildren would set a bowl out on my grandparents’ front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream. Living in Atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm.

Grab a pen and jot down “frozen tortellini” on your grocery list, then head out and pick up a few bags to stash in the freezer. Now you can rest easy knowing you have more than a few ridiculously fast dinners on hand for whenever you need them most. I am not simply talking about boiling up the pasta and tossing it with a jar or marinara, though — that’s just the beginning. Tortellini is a blank slate for creative and tasty meals that everyone in the family can get behind.

Ready to feel totally victorious about getting an amazing veggie-packed dinner on the table on a weeknight? Step one: Enlist the help of the slow cooker. Step two: Make sure it’s a classic. A slow cooker veggie pot pie starts to feel like the obvious choice, doesn’t it? From the creamy filling, studded with a rainbow of hearty vegetables, to the buttery biscuit topping you add right at the end, it delivers the comfort of homemade pot pie without any of the fuss.

Shamrock Shakes are seasonal milkshakes made with vanilla ice cream and flavored with mint and given a hint of leafy green color. These festive drinks are only available from late February to mid-March from their famous drive-thru inventor, but you can make these milkshakes all year long and turn them into a refreshing ice pop for enjoying any time of year (or hey, just St. Paddy’s day).

Homemade palmiers will make you feel like you really got away with a dessert that looks far fancier than it is to make. That is the power of puff pastry, friends. We’re taking the classic cookie and doubling down on the chocolate, which has us feeling like these are actually the ultimate fast and fancy dessert. Next time afternoon tea needs something special or you’re in charge of dessert and want to bring cookies, remember this recipe. It’s a good trick to have up your sleeve.