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This shouldn't taste so freakin' delicious.
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These cute cupcakes couldn't be simpler, and they're perfect for a kid's birthday party (even if the "kid" is in her 30s). You can vary the flavors as you like, using different cake and/or ice cream.
www.allrecipes.com
Cucumber and banana sorbet is made by blending 4 simple ingredients in the food processor and freezing for 3 hours creating an easy and refreshing dessert.
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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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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My Grandmother's recipe, may be refrigerated or frozen.
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This cake's got layers.
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You can substitute any berries, like blueberries or raspberries, for the strawberries.
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Using the classic Italian granita technique makes this an easy and refreshing summer treat. There's a delicious contrast between that light texture and bright, vibrant flavor.
Ingredients: water, sugar, lemon, lemon juice
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Rich, creamy chocolate ice cream is made with coconut milk, so it's dairy-free. Use good dark chocolate and strong espresso for great flavor.
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Cayenne pepper provides the "fire" in this salad of tomatoes, peppers and onions marinated in a cooked dressing. Sliced cucumbers provide the "ice", as they are tossed into the salad just before serving.