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cooking.nytimes.com
Think of this as a chocolate Vietnamese iced coffee in dessert form The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
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A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
Ingredients: butter, sugar, egg, vanilla, salt, flour, cocoa, cream
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A frozen holiday treat that has us feeling HOT.
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Creamy pumpkin ice cream is the perfect dessert to make for your autumn dinner parties or Thanksgiving.
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This chocolaty ice cream, with a punch of tropical flavor from coconut milk, is the perfect smooth, creamy frozen treat for vegans or others going dairy-free.
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This is a very rich, custard style chocolate ice cream.
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Get Fire and Ice Cream Recipe from Food Network
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Get Caramallow Campbanana Crunchies Recipe from Food Network
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Get Jack's Fruit Ice Cream Recipe from Food Network
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Celebrate St. Patrick's Day with a green milkshake topped with green decorator sugar for a festive treat.
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This is a warm, chewy apple dessert with a brownie-like texture. Served in a cast iron skillet, it's an impressive presentation, perfect for company. Serve with good quality vanilla ice cream.
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Get Apple Turnovers with Caramel Sauce and Ice Cream Recipe from Food Network