Semifreddo, which translates from Italian as "half-cold," is a classic dessert that marries the richness of ice cream with the ethereal texture of frozen mousse. Even better: you don't need an ice cream maker to create these frosty, fanciful treats.
Celebrate Ice Cream Month by making your own. No excuses -- these creamy, fruity, and icy treats are made without an ice-cream machine! Try these fresh takes on the traditional creamy (and summery) goodness.
We tell ourselves that ice-cream sandwiches are less messy and require less cleanup than a bowl of ice cream -- but really we prefer them because they taste so good. Take one of these recipes for a test-drive and see if you get any drips.
If you thought fruit desserts were only for summer, think again. Serve your favorite fruits baked in a warm flaky pastry shell or chilled in an icy shake, depending on the season and your mood. Here are our 50 favorite fruit-filled desserts.
Follow this recipe (and the variation that follows) to make terrines using different fruit-flavor combinations; just start with six ounces of each of three types of fruit. Berries and stone fruits (plums, peaches, and nectarines) need to be cooked before pureeing, while melons and mangoes do not.
Icy melon milk granita is an easy make-ahead treat for a hot summer day. (No need to scrape our sherbet-like mixture every 30 minutes, as with most granitas -- just rake it once at the end for the right consistency.)