Food Recipes Desserts Frozen Desserts 24 Delicious Frozen Dessert Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on September 20, 2022 Trending Videos Close this video player Photo: Victor Protasio Whether it's rich homemade ice cream, a fruity granita, or cooling paletas, frozen desserts are the ultimate warm weather treat. In this roundup you'll find all sorts of freezer-friendly recipes, including a tropical five-ingredient soft serve that comes together in minutes, classic Baked Alaska, and cinnamon-kissed apple pie ice cream sandwiches. With more than 20 incredible icy desserts to choose from, you're bound to find a new favorite. 01 of 24 Frozen Creme Caramel © Christina Holmes To make her crème caramel more refreshing, chef Amanda Hallowell serves it partially frozen, like a semifreddo. These can be frozen for up to a week. Get the Recipe 02 of 24 Mint Ice Cream © Frances Janisch For a cool, refreshing dessert, look to this tasty mint ice cream from Jeni Britton Bauer of Jeni's Splendid Ice Creams. This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable). Get the Recipe 03 of 24 Strawberries and Cream Gelato Cake Victor Protasio As stunning as it is delicious, this creamy strawberry and sour cream gelato cake from Il Laboratorio del Gelato owner Jon Snyder is the perfect centerpiece for summer celebrations. Get the Recipe 04 of 24 Peach Ice Cream with Caramel-Bourbon Swirl Photo by Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Tart, buttery, and sweet, the caramel-bourbon swirl here comes through in the best of ways, balancing the rich notes of crème fraîche in this silky, swirled ice cream. Fresh, ripe peaches add a great bit of texture in every bite. Get the Recipe 05 of 24 Banana Pudding Paletas Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christine Keely For this dreamy treat, pastry chef Paola Velez takes all the components you love about classic banana pudding — complete with vanilla wafers — and turns them into creamy paletas. With nutty browned butter, bits of banana, and crushed vanilla wafers held together by pudding, this refreshing dessert will keep you coming back for more. Get the Recipe 06 of 24 Pineapple-Coconut Soft Serve Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer With just five ingredients, this fluffy, effortless dessert comes together in minutes with a flavor reminiscent of a tiki cocktail. For an adult version, swap a quarter cup of the coconut cream for the same amount of your favorite rum. Get the Recipe 07 of 24 Black Cherry–Chocolate Ice Cream Sandwiches Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer Homemade chocolate cookies encase store-bought black cherry ice cream for the ultimate ice cream sandwiches. Get the Recipe 08 of 24 Olive Oil Ice Cream Victor Protasio One of Portland, Oregon–based ice cream shop Salt & Straw's classic flavors, this Olive Oil Ice Cream is a perfect beginner batch to whip up. The combination of olive oil and whole milk results in a perfectly creamy and silky texture, no eggs or tempering required. Get the Recipe 09 of 24 Mud Pie Abby Hocking / Food & Wine This decadent ice cream pie has a crunchy cookie crust, a fudgy chocolate-pecan layer, and lots of coffee ice cream. To top it off: a blanket of homemade hot fudge plus a generous heap of whipped cream. Get the Recipe 10 of 24 Rosewater and Saffron Ice Cream (Bastani Irani) © Con Poulos This fragrant ice cream is redolent with flavor. It's traditionally served between two thin wafers to make ice cream sandwiches, and it's equally delicious on its own. Get the Recipe 11 of 24 Fresh Mint Stracciatella Semifreddo Greg DuPree Fistfuls of fresh mint are steeped in the custard base of this semifreddo; a slow simmer releases the herb's oils into the base without leeching any color. Get the Recipe 12 of 24 Chocolate-Raspberry Icebox Cake Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This icebox cake is the answer to summer days when you want to serve a beautiful cake but it's too hot to turn on the oven. It's creamy, it's dreamy, and it's so simple to make. Crushed cookies, fresh raspberries, and layers of tart raspberry sorbet and vanilla ice cream transform into a gorgeous marbled layer cake in about 15 minutes — no frosting required. Get the Recipe 13 of 24 Salted Watermelon Ice Cream Jen Causey Nothing screams summer like slices of salted ripe watermelon, and this simple ice cream takes it to the next level. Get the Recipe 14 of 24 Mango-Cashew Kulfi Pops Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Canned mango pulp works better in these frozen ice pops than fresh mangoes because of its concentrated flavor, which helps cut through the rich cashews and sweetened condensed milk. Get the Recipe 15 of 24 Apple Pie à la Mode Ice Cream Sandwiches Eva Kolenko Top Chef winner Kristen Kish designed this dessert to honor both of her grandmothers, one known for her apple pie and the other for her snickerdoodles. Kish folds spiced apple pie filling into vanilla ice cream, then forms sandwiches with chewy snickerdoodle cookies. Get the Recipe 16 of 24 Boysenberry Oat Milk Sherbet Photo by Adam Friedlander / Food Styling by Pearl Jones The base of this delicious sherbet is made with oat milk, and it provides a surprisingly smooth texture. The berries are roasted to intensify their flavor and color, and when pureed and added to the oat milk base, the sorbet takes on a stunning color. Get the Recipe 17 of 24 Strawberry Granita with Sweet Pesto Victor Protasio Chef Lachlan Mackinnon-Patterson pairs a subtly tangy berry granita with honey-sweetened pesto in this refreshing summer dessert. Choose the sweetest, juiciest berries for the most flavorful granita. Get the Recipe 18 of 24 Baked Alaska Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Baked Alaska, the meringue-topped and torched layered ice cream cake, is a classic restaurant dessert, often served tableside with a fiery effect. Bring the sweet treat home with this simple step-by-step method that takes advantage of creamy (and customizable) store-bought ice creams and sorbets; a simple, buttery pound cake; and just enough time in the freezer between layers to ensure success. Get the Recipe 19 of 24 Hibiscus Snow Cones Photo by Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea In this playful icy dessert, cookbook author Nicole A. Taylor riffs on tradition, using dried hibiscus blossoms to make a sweet, tangy syrup for a celebratory snow cone. Whipped cream and crushed pink peppercorns add a final flourish. Get the Recipe 20 of 24 Strawberry Mochi Ice Cream Sandwiches © John Kernick Pastry chef Jen Yee makes these fun and pretty sandwiches with a simple Japanese dough that combines sweet glutinous rice flour, sugar, water, and strawberry jam. Get the Recipe 21 of 24 Tropical Jackfruit–Ginger Ale Sorbet with Charred Pineapple Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Chef Sam Fore of the pop up Tuk Tuk Sri Lankan Bites in Lexington, Kentucky, created this summer fruit dessert recipe for an icy, quenching sorbet of jackfruit, pineapple, and ginger ale. The sorbet has become an ever-present treat at her summer pop-up dinners, combining pineapple and jackfruit, both popular in Sri Lanka, with the spicy flavors of Ale-8-One, a Kentucky ginger ale. Get the Recipe 22 of 24 Royal Falooda Photo by Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas There is no incorrect way to layer falooda, the milky, traditionally rose-flavored dessert beloved in India, Pakistan, and other parts of South Asia. This dessert stars bouncy cubes of rose jelly suspended in rose syrup–sweetened milk over layers of tender corn vermicelli and chewy chia seeds. A crowning scoop of vanilla ice cream adds a creamy finish. Get the Recipe 23 of 24 Bubble Sundaes with Peach-Blueberry Compote © John Kernick Inspired by bubble tea, chef Bill Kim tops his ice cream sundae with chewy tapioca pearls cooked in lemonade. Get the Recipe 24 of 24 Strawberry-Mango Paletas © John Kernick When crafting new paletas for her company La Newyorkina, Fany Gerson's rule of thumb is this: If the colors of her ingredients go together, the flavors will, too. These bright, red-and-orange-hued ice pops are perfect to make when juicy strawberries are at their peak. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit