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Summer is more fun with a frozen treat in your hand (or your glass or your bowl). Here are 12 of my favorite frozen dessert recipes.
They include a range of treats from ice cream to popsicles to milkshakes. Some require an ice cream maker. Some require popsicle molds. Some require a blender. And they all require some freezer space (at least for a little while).
When making any frozen dessert, it’s important to remember that cold suppresses flavor. So go big and bold with your flavors so they still come through when your dessert comes out of the freezer.
When making ice cream or sherbet or sorbet in an ice cream maker, be sure the canister is in the freezer a full 24 hours before you want to churn it.
And be sure you really thoroughly chill down your base before you put it in the ice cream maker. You can do this quickly by putting it in a zip-top bag and submerging it in ice water for about a half hour. Or you can go the slow and easy route and let it hang out in the refrigerator over night.
Popsicles are forgiving and great to make with kids.
And don’t sleep on the blackberry milkshakes. The reward-effort ratio on those is incredible!
These popsicles get a double dose of coconut from sweetened condensed coconut milk and regular coconut milk and they get brightened with plenty of freshly squeezed lime juice.
There's an extra layer of lime flavor from a simple syrup that gets infused with strips of lime zest.
Sweetened condensed coconut milk is available in many grocery stores these days but be sure double check the amount on the can you buy—there isn't a clear standard size among the various brands. (This recipe is flexible enough you can probably use a little more or less and be fine.)
This is a fruity, creamy, sour frozen treat that's midway between the richness of ice cream and the austerity of sorbet. It has enough dairy to make it creamy, but not so much that it hides the flavor of the blueberries. Sumac is a Middle Eastern spice with a lovely lemony flavor that plays very well with blueberries. So good!
These two-ingredient blackberry milkshakes are incredibly easy to make. They're also incredibly flexible. You could easily make them with strawberries, raspberries, blueberries or cherries if you like. They're thick and fruity and delightful!
This semifreddo is made from just three ingredients: cocoa nibs, white chocolate, and heavy cream (plus a pinch of salt). I think of the combination of the cocoa nibs and the white chocolate and cream as a sort of deconstructed-reconstructed milk chocolate. It tastes a little bit like a Frosty, but you can serve it at a dinner party.
This mint chocolate sorbet made me come around on the mint chocolate flavor pairing. It’s dark and intensely chocolatey. The fresh mint keeps the flavor natural. It's the best way to eat chocolate in the summer!