Cool down with our favorite recipes for smoothies, frozen pies, and other lip-smacking treats.
Broiling the marshmallows first gives this shake its authentic straight-from-the-campfire taste.
Use refrigerated ingredients and freeze any liquor first so the milkshake doesn't melt in the blender before you pour into
This shake is your favorite candy in a cup. Play with the amount of chocolate sauce and peanut butter depending on your preference.
The addition of almond extract and granola garnish makes this fruity shake extra dreamy.
Premium vanilla ice cream makes the best base for a creamy, tasty shake. Just scoop, blend, and enjoy.
For a thicker texture best eaten with a spoon, reduce the amount of milk in recipes by half. For a thin shake you can drink
with a straw, add liquid in small increments until it's sippable.
Avoid "light" and inexpensive ice cream. It's often whipped with air, which means you'll need more scoops of ice cream—and
your shakes will melt faster. The ice cream carton should feel heavy for its size.
Blood oranges are typically sweeter than their cousins, but can be more difficult to peel.
Homemade key lime ice cream and a graham cracker pie crust combine to make a tangy and delicious frozen treat. Keep this pie
in the freezer so you'll always have a cool treat waiting when an unexpected visitor drops in.
Keep a stash of frozen bananas handy—they’re great in smoothies because they add flavor and body.
The secret to this lively drink is chopped fresh pineapple instead of canned.
Although there's a bit of ice cream in this recipe, the ice makes it lighter and less rich than a typical milkshake. Top keep
the syrup visible on the sides of the glass, put the glass in the freezer up to 30 minutes before adding the syrup.
A smaller blender works fine, but blend in batches to avoid a mess.
Fleur de sel, or "flower of salt," is sea salt hand-harvested on the Atlantic coast of France. Its delicate flavor makes it
an ideal finishing salt. Look for it at specialty food shops.
This tiki drink is traditionally served on the rocks, but our version is blended to create a smooth, refreshing summer treat.
When choosing nectarines, firmness and smell are good indicators, and soft skin usually means a tastier fruit.
If you don't have fresh mango on hand, substitute one 16-ounce bag of frozen fruit.
You can use paper cups and plastic spoons in place of pop molds. To make the spoons stand up straight, cover each cup with
plastic wrap or aluminum foil, with the spoon handle inserted in the middle. If the pops don't easily come out of the cups
or molds, run the bottoms quickly under cool water.
Punchy lime and flavorful rum give this drink a Caribbean kick.
Letting the sorbet stand in the refrigerator gives it time to soften, but you can speed up the process by breaking it up and
pulsing it in a food processor fitted with a metal blade.
Don't be tempted to substitute bottled lime juice—it simply doesn't compare to fresh.
Extra mint syrup can be used in your next pitcher of iced tea.
Crème de cacao is an extra-sweet liqueur flavored by the chocolate bean.
Try another citrus in this recipe, such as fresh lime zest and juice, or even lime- or citrus-flavored vodka. (You may need
to add a little extra sugar, because it isn't as naturally sweet as limoncello liqueur.)
May through September is the best time of year to add fresh mango to your favorite summer drink recipe. Of course, the frozen
version is available year-round.
This unique take on this sweet stand-by combines Bay Anglais with pureéd strawberries to create a delicious and impressive
Cucumber water is a refresher at many spas. Relax with our jazzed-up version that includes fresh melon and mint.
This recipe comes to us from the Junior League of Boca Raton, Florida.
Is there anything better than homemade ice cream on a warm summer day?
Create a tropical dessert by grilling pineapple slices tossed with a mixture of orange marmalade and fresh lime juice. The
finishing touch is a scoop of coconut sorbet.
Fresh raspberries lend a slight sweetness to traditional lime margarita flavor.
The addition of white chocolate lends a creaminess to this pie, and cuts down the tart flavor you might expect from key lime.
Traditional sorbet is used as a palate cleanser between courses, often before a meat dish. Our version is rich and sweet enough
to be a dessert all on its own. Like typical sorbets, this one contains no dairy, making it a light and fat-free treat.
Any chocolate chip cookie recipe will work, but we prefer this extra-chocolaty, extra-rich recipe. Try these ice-cream flavors
with our cookies: vanilla, peppermint, chocolate, or butter pecan.