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.
- Recipe: Mint-Chocolate Chip Shake
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.
- Recipe: Butterscotch-Sea Salt Shake (left)
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.
- Recipe: Key Lime Ice Cream Pie
Although there's a bit of ice cream in this recipe, the ice makes it lighter and less rich than a typical milkshake. To keep the syrup visible on the sides of the glass, put the glass in the freezer up to 30 minutes before adding the syrup.
- Recipe: Triple Chocolate Slush
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.
- Recipe: Caramel-Fleur de Sel Ice Cream
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.
- Recipe: Pineapple-Berry Ice Pops
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.
- Recipe: Summer Sorbet Trio
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.)
- Recipe: Grown-Up Frozen Lemonade
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.
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.
- Recipe: Raspberry-Ginger Sorbet
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.
- Recipe: The Best Ice Cream Sandwich Ever