Frozen yogurt with rosemary and candied fruit

The delicate herbal flavor of rosemary and lightly floral aroma of candied violets makes for a wonderfully aromatic, gently scented ice.

* Serves 8

• 1 tsp. fresh rosemary leaves
• 1/2 cup confectioners’ sugar
• 1/2 cup candied orange and lemon peel
• 2 cups soy or nondairy yogurt
• 2 tbsp. candied violets

Creamy banana roll

This ice cream roll is rich with the sweet taste of bananas.

* Serves 8

• 6 ripe bananas
• 2 cups soy milk
• 6 tbsp. pure maple syrup
• 2 tsp. pure vanilla extract
• 3 tbsp. toasted sesame seeds
• 2 to 3 tbsp. unsweetened cocoa powder, sifted
• flakes or curls of chocolate, to decorate
• 1/2 recipe chocolate sauce

Coconut ice with lime

Coconut milk makes a great base for an ice cream, but you can enrich it by using the thicker (higher fat content, of course!) coconut cream. The coconut flavor is great with the sharp tang of limes.

* Makes 3 cups

• 2 cups coconut milk, chilled
• finely grated zest and juice of 3 limes
• 4 tbsp. honey, or to taste
• dried coconut, toasted, to decorate

Ginger tofu ice cream with caramelized oranges

Silken (smooth) tofu makes a lovely, creamy ice cream that everyone will enjoy, regardless of their diet.

* Serves 4

• 1 cup silken tofu
• 1 cup soy milk
• 1/2 cup pure maple syrup
• 2 tsp. ground ginger
• 1/4 cup chopped crystallized or candied ginger
• 1 tsp. pure vanilla extract
• finely grated zest and juice of 1 large orange

for the caramelized oranges

• 2 large oranges
• 1/2 cup sugar
• 4 tbsp. water

Iced raspberry and peach trifle

You can’t get quicker than this for a pretty, colorful, and tasty party dessert.

* Serves 4

• 4 pieces of pound cake, chopped
• 4 to 8 tbsp. sherry or Marsala
• 7 to 8 tbsp. raspberry jelly
• 1 cup fresh or frozen raspberries
• 2 firm ripe peaches, peeled and sliced
• 4 scoops vanilla ice cream, softening
• 1 cup whipped heavy cream
• fresh raspberries and peach slices, to decorate

Iced strawberry pavlova roll

Melt-in-the-mouth meringue rolled around strawberry sorbet and whipped cream is a star dessert and not as complicated as it looks.

* Serves 6–8

• 2 tsp. cornstarch
• 1 cup superfine sugar
• 4 egg whites, at room temperature
• confectioners’ sugar, sifted
• 1 1/2 cups strawberry sorbet
• 1/2 cup heavy cream
• confectioners’ sugar, fresh strawberries, and mint leaves, to decorate

Pineapple baked alaska

Most children love the surprise of this dessert — hot meringue with ice-cold ice cream inside. Do use a good firm ice cream, not a soft scoop, to make sure the center doesn’t soften too quickly.

* Serves 6–8

• 1 6 to 8-oz. piece store-bought ginger cake
• 6 slices ripe, peeled pineapple
• 3 cups tutti-frutti gelato, softening
• 3 large egg whites
• 3/4 cup superfine sugar
• few pieces of fresh pineapple, to decorate

Frozen lemon curd cake

If you love the creaminess of traditional cheesecake and the sharp sweet tang of lemon curd, you will really go for this rich frozen dessert.

* Serves 8

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup superfine sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 2 to 4 tbsp. milk
• 1 1/2 cups good-quality lemon curd

For the filling

• 2 large lemons
• 1 (1/4-oz.) envelope unflavored gelatin
• 2 cups cream cheese
• 1 cup superfine sugar
• 1 cup plain yogurt
• 2 large egg whites

For the topping

• 1 recipe caramel

Iced double chocolate mousses

Irresistible for chocoholics and wicked for dieters — but you could share one if that makes you feel less guilty!

* Serves 6

• 3 to 4 tbsp. very hot milk
• 1 (1/4-oz.) envelope unflavored gelatin
• 1 1/2 cups white chocolate chunks
• 4 tbsp. (1/2 stick) unsalted butter
• 2 large egg whites
• 1/2 cup superfine sugar
• 1/2 cup finely chopped dark chocolate (you want to keep some texture)
• 1/2 cup heavy cream, lightly whipped
• 1/2 cup Greek-style yogurt
• 18 chocolate-covered coffee beans or raisins
• 1 tsp. unsweetened cocoa powder, sifted

Grand marnier and orange iced soufflé

This fabulous dessert has a crisp yet melt-in-the-mouth texture. It can almost be eaten straight from the freezer, but it can also sit around in the fridge for a couple of hours.

* Serves 8

• 4 large oranges
• 1 (1/4-oz.) envelope unflavored gelatin
• 6 large eggs, separated
• 1 cup plus 2 tbsp. superfine sugar
• 4 to 6 tbsp. Grand Marnier
• 2 tbsp. lemon juice
• 1 3/4 cups whipping cream, whipped
• 2 tbsp. water
• few stems of red currants

Chocolate bombe

Ice cream bombes look exotic but can be surprisingly simple. Just use a good ice cream for the outer layer, surrounding a light, sweet, mousse filling.

* Serves 6–8

• 1/2 recipe bitter chocolate gelato
• 1/2 cup whipping cream
• 1 small egg white
• 1/8 cup superfine sugar
• 4 oz. fresh raspberries, mashed and strained
• 1 recipe raspberry sauce

Chocolate and cherry ice cream gateau

Layers of chocolate cake, vanilla ice cream, and sweet black cherry filling make a delicious and stunning centerpiece.

* Serves 8–10

Frozen macaroon terrine

This Italian favorite is sublimely sweet and nutty, especially when coated with praline, and it’s so easy to make. The perfect party dessert.

* Serves 8–10

• 2 egg whites
• 1/2 cup confectioners’ sugar, sifted
• 2 cups heavy cream, softly whipped
• 1 cup crushed macaroons
• 3 tbsp. Amaretto liqueur
• 1 cup crushed almond praline
• chocolate curls or shapes, to decorate

Chocolate-dipped gelato pops

Who can deny that a really good chocolate ice beats the lot on some occasions, especially when made with your own favorite ice cream?

* Makes 6–8 (more if using a very small scoop)

• 1 recipe luxury vanilla gelato
• 1 recipe chocolate sauce
• finely chopped nuts or sprinkles

Chocolate nut sundae

Chocolate and nuts make so many wonderful combinations that it is hard to choose a favorite!

* Serves 1

• 1 scoop rich chocolate ice cream
• 1 scoop butter pecan ice cream
• 2 tbsp. chocolate sauce
• 2 tbsp. toasted mixed nuts
• chocolate flakes, curls, or sprinkles

Banana split

This old-time favorite, often said to have been created in Wilmington, Ohio, has not lost its popularity with younger generations, who love as many ice cream flavors as possible all together.

* Serves 1

• 1 firm ripe banana
• 1 scoop each chocolate, vanilla, and strawberry ice cream
• 1 tbsp. chocolate sauce
• 1 tbsp. strawberry sauce
• cream, heavy or whipping
• chopped nuts
• maraschino cherries or strawberries
• rolled wafers (optional)

Iced apricot & pomegranate smoothie

Creamy smooth yogurt drinks are healthy and refreshing, especially when well iced. All the family will love them at any time of day.

* Serves 2

• 1 cup plain or peach yogurt
• 2 cups chopped and pitted ripe apricots
• 2 to 3 tbsp. clear honey
• a few ice cubes
• 1/2 pomegranate, broken up into seeds and white pith removed

Watermelon and strawberry slush

For a quick and refreshing summer ice or drink, a slush is great — fresh and fruity for the kids, alcoholic for the adults. If you want to serve it like an ice cone, pile up some crushed ice in a glass and pour the blended ingredients over the ice.

* Serves 1

• 1 cup crushed ice
• 1 cup hulled and halved fresh strawberries
• 1 cup watermelon flesh (seeds removed)
• 2 to 3 tbsp. strawberry syrup or Fraise liqueur
• slices of fresh fruit, to garnish

Ice cream float

Ice cream floats, also known as ice cream sodas, can be as colorful and varied as you wish.

* Makes 1

• 2 cups lemon–lime soda, chilled
• 2 scoops vanilla ice cream
• a few mini-marshmallows

Iced lassi

Lassi, an Indian yogurt-based drink, is served as a refresher in hot countries (where it’s especially delightful after hot curries). It’s also a great semi-iced drink for all types of hot occasions.

* Serves 1

• 2 cups plain yogurt, partially frozen
• 1/2 cup ice water
• 1/2 cup ice cubes
• 4 tbsp. clear honey, plus more to taste
• freshly grated nutmeg

Cappuccino frappé

Icy cold but not quite frozen, this alcoholic coffee ice is delicious as a midafternoon treat or after dinner.

* Serves 6

• 4 tbsp. coffee liqueur
• 1/2 recipe coffee gelato
• 4 tbsp. rum
• 1/2 cup heavy cream, whipped
• 1 tbsp. unsweetened cocoa powder, sifted

Peach melba

This classic sundae was created in the 1890s by the renowned chef, Escoffier, for the Australian soprano, Dame Nellie Melba. It contains some of the most delicious fresh fruits and flavors of summer.

* Serves 4

Knickerbocker glory

Whether you like to believe this famous sundae is named for the early days of New York City, for the American Knickerbocker hotels, or the multicolored and striped long breeches worn in England in the 1900s, the knickerbocker glory is still a popular and flamboyant ice cream sundae.

* Serves 2

• fresh strawberries and cherries
• 2 scoops vanilla ice cream
• 6 to 8 tbsp. fruit jelly
• strawberry or raspberry sauce
• 2 scoops strawberry ice cream
• 1/2 cup heavy cream, whipped
• toasted sliced almonds

Crunchy yogurt shapes

Greek yogurt and honey make the simplest, most delicious, and healthy ice cream. Make it into animal shapes for a bit of fun, then coat with sprinkles.

* Makes about 6 to 10 shapes depending on molds

• 1 cup good thick honey
• 3 cups thick Greek yogurt
• 1 cup heavy cream, lightly whipped
• 1 tsp. pure vanilla extract
• candy sprinkles

Ice cream cupcakes

These cute ice cream cupcakes can be topped with whipped cream, fruit, or sprinkles.

Little girls will love them. Serve them in multicolored paper baking cups or remove the paper before serving.

* Serves 6

• 2 cups strawberry ice cream
• 6 tbsp. heavy cream, whipped
• 12 fresh raspberries
• candy sprinkles

Iced fruit pops

Freshly crushed fruit and juice frozen in popsicle containers make refreshing summer ice pops — and you know they are not full of sugar and colorings!

* Makes 4 to 6 (depending on size of molds)

• 1 1/2 cups grated or puréed fresh fruit (pineapple, peach, mango)
• sugar to taste
• 1/2 cup (4 fl oz) orange juice concentrate

Fruity ice cubes

Healthy frozen yogurt cubes make a quick and really easy dessert for a very young audience. In fact, youngsters can help you make them, which will add to the fun.

* Makes 10 to 12 large cubes

• 1 cup puréed raspberries
• 1 cup plain or fruit yogurt

Sticky toffee treats

Toffee and vanilla ice cream is always going to be a winner. Serve this in cones for the perfect summer dessert.

* Serves 4

• 1 cup toffee sauce
• 3 cups vanilla ice cream
• 4 sugar cones

Icy fruit dippers

Almost the reverse of a fondue, this will make a great end to a summer family barbecue. Be sure you have a good choice of sweet dips ready.

* Serves 6

• 3 to 4 cups (1 1/2 to 2 lbs.) good-quality firm fresh fruits (strawberries, cherries, cape gooseberries)
• 1 cup heavy cream, sweetened and whipped
• 3/4 cup raspberry sauce
• 3/4 cup mango sauce
• candy sprinkles

Ice cream cookie sandwich

The ultimate sandwich — your favorite cookies sandwiched with your favorite ice cream. Vary the flavor combination as you wish and use cookie cutters to make different shapes.

* Serves 6

• 12 chocolate cookies
• 2 cups vanilla (or other flavor) ice cream, softened

Frozen chocolate bananas

Frozen bananas offer the perfect contrast between crunchy chocolate and soft, melting banana.

* Serves 4

• 4 firm but ripe small bananas
• 6 oz. milk chocolate, broken into chunks
• 6 tbsp. heavy cream
• 4 tbsp. orange juice

Iced rhubarb delight

This strange and seasonal fruit has a unique sweet taste and soft pink color that makes a stunning ice cream.

* Makes about 2 1/4 pints

• 3 cups chopped, trimmed rhubarb
• 1/2 cup superfine sugar
• 1 to 2 tsp. pure vanilla extract
• 1/4 tsp. ground cinnamon
• 1 cup heavy cream, stiffly whipped
• 1 cup plain yogurt

Tropical fruit sherbet

A mixture of tropical fruits gives a wonderfully exotic taste, but you may use whatever is available at the time you shop. In fact, when you find some of these fruits in the store, this sherbet is a very good way to first try them.

* Makes about 1 1/2 pints

• 2 cups peeled and chopped ripe tropical fruits (guava, pineapple, mango, papaya)
• 1 cup sugar syrup
• 2 limes
• 1 cup whole milk or buttermilk

Banana custard ice cream

Turn this favorite taste combination very quickly into your family’s favorite ice cream.

* Serves 6

• 4 ripe bananas, plus more for serving
• juice of 1 lemon
• 6 tbsp. clear honey
• 1 tsp. pure vanilla extract
• 1 cup homemade or store-bought vanilla custard
• 1 cup heavy cream, softly whipped, plus more for serving
• caramel shards

Apple & plum parfait

In France, a parfait is lighter and softer than a gelato or rich ice cream and especially good with tangy fruits. It is best just softly frozen. In the United States, a parfait is a frozen layered dessert. This parfait is both types.

* Serves 4

• 3 large, ripe sweet plums
• 2 tbsp. demerara sugar
• 4 tbsp. water
• 2 sweet eating apples
• 1 cup granulated sugar
• juice and finely grated zest of 1/2 lemon
• 5 egg yolks
• 1/2 cup plus 2 tbsp. heavy cream

Orange sherbet

Crisp and refreshingly light, but add more sugar to taste.

* Makes 1 pint

• 1 cup whole or low-fat milk
• 2/3 cup superfine sugar
• finely grated zest of 2 large oranges
• 1 cup orange juice
• 4 tbsp. marmalade
• juice and grated zest of 1 small orange

Iced apricot soufflés

The perfect end to a special dinner — these individual soufflés are almost frozen but yet soft enough to just spoon into. Serve them with a hot black currant sauce.

* Serves 4

• juice and finely grated zest of 1 orange
• 2 (1/4-oz.) envelopes unflavored gelatin
• 3 medium eggs, separated, plus 2 more whites
• 1/2 cup superfine sugar
• 1 tsp. pure vanilla extract
• 1 cup whipping cream
• 4 tbsp. Amaretto liqueur
• 1 cup apricot purée
• 3/4 cup black currants (fresh or frozen)
• 2 to 3 tbsp. superfine sugar

Peach & passion fruit swirl ice cream

This delicious soft peach ice cream has a swirl of passion fruit running through it.

* Makes 1 1/2 pints

• 1 1/4 cups heavy cream
• 1 tsp. pure vanilla extract
• 2 large eggs
• 1/4 cup superfine sugar or to taste
• 2 tsp. cornstarch
• 1 tbsp. water
• 4 large very ripe peaches
• juice and finely grated zest of 1 orange
• 4 ripe passion fruit

Iced blackberry & pear romanoff

A delicious fall family dessert of blackberries, pears, whipped cream, thick yogurt, and crunchy meringues takes on a new light when slightly frozen.

* Makes 2 pints

• 1 cup sweet pear purée
• 1 cup heavy cream, whipped
• 1 cup thick Greek-style yogurt
• finely grated zest of 1 lemon
• 1 cup roughly crumbled small meringues
• 1 cup sweet ripe blackberries

Summer berry semifreddo

Semifreddo, as it sounds, is only partly frozen. Here you have a fabulously creamy and smooth ice-cold dessert richly flavored with fruits and liqueur.

* Serves 4–6

• 4 large egg yolks
• 1 tsp. pure vanilla extract
• 1/2 cup superfine sugar
• 2 cups heavy cream
• 4 to 6 tbsp. brandy or kirsch
• 4 cups mixed small berries
• 3 tbsp. toasted sliced almonds confectioners’ sugar

Baked apple water ice

Soft fluffy baked or microwaved apples make a very easy and delicious water ice. Choose apples that are sharp and become soft and fluffy on cooking.

* Makes about 1 1/4 pints

• 2 medium-sized tart cooking apples (such as Newtown Pippin, Jonagold, or Granny Smith)
• 4 tbsp. honey
• 1 1/2 cups water
• 1/2 cup superfine sugar
• 1 tbsp. lemon juice
• 1/2 tsp. ground cinnamon, plus a sprinkle more for garnish
• ginger snaps or cookies to serve

Soft apricot water ice

Apricots, when really ripe, can be delicately aromatic and are perfect for an elegant water ice. In winter use the dried apricot variation.

* Makes about 1 1/4 pints

• 3/4 lb. very ripe apricots, pitted
• 1/2 cup superfine sugar
• 1 1/2 cups water
• 1/4 cup Amaretto liqueur

Raspberry water ice

You would never guess this water ice contains wine, but it does add an unusually full-bodied flavor.

* Makes about 1 1/2 pints

• 2 cups fresh raspberries
• 1/2 cup light red wine
• 1 cup water
• 3/4 cup superfine sugar

Passion fruit water ice

Astringent passion fruit makes a delightfuly refreshing water ice.

* Makes about 1 1/4 pints

• 12 ripe passion fruit
• 1 cup water
• 3/4 cup superfine sugar
• 1 tbsp. orange juice
• 1 tsp. lemon juice

Dark chocolate granita

If you have not tried a chocolate water ice before, you are in for a treat! It is like eating a frozen bar of crumbled chocolate — definitely for chocoholics.

* Makes about 1 1/2 pints

• 2 1/2 cups water
• 3/4 cup dark brown sugar
• 1/2 cup unsweetened cocoa powder, sifted
• 3 tbsp. light corn syrup
• 1/2 cup white chocolate, flaked, grated, or finely chopped, plus more for decoration

Lavender granita

Pretty pink-purple lavender heads produce this stunning water ice with a most delicately perfumed taste.

* Makes about 1 pint

• 2 tbsp. fresh lavender heads
• 1/2 cup superfine sugar
• 1 cup boiling water
• 1 cup chilled water
• 2 tsp. lemon juice
• 2 tsp. orange juice

Summer berry water ice

A mixture of really ripe berries gives a luscious flavor of summer and a gorgeous splash of color.

* Makes about 1 3/4 pints

• 1/3 to 1/2 cup superfine sugar (depending on ripeness and mix of berries)
• 1 cup water
• 2 cups fresh berries
• 1 tbsp. lemon juice

Coffee granita

This is a strong black coffee water ice tempered with a little sweetness and topped with a swirl of nutty cream.

* Makes about 1 1/2 pints

• 3 cups freshly made very strong black coffee
• 1/3 cup superfine sugar
• 1/4 tsp. pure vanilla extract
• 1 cup water, chilled
• 1 cup whipping cream
• 2 tbsp. toasted hazelnuts

Green mint granita

This wonderfully aromatic water ice is delicious after spicy dishes as a palate cleanser or as a refreshing slushy drink on a hot day. Or serve it as an after-dinner frappé.

* Makes about 1 1/4 pints

• 1 1/2 cups (12 fl oz) boiling water
• 8 sprigs fresh mint (preferably picked early in the day or used immediately after buying)
• 3/4 cup superfine sugar
• 1 1/2 cups ice water
• 2 tbsp. finely chopped fresh mint leaves
• green food coloring (optional)
• mint sprigs for garnish (optional)

Watermelon granita

Be sure to find the ripest watermelon so that it has the most flavor.

* Makes about 1 1/4 pints

• 3 cups watermelon purée (approximately 1 3/4-lb. piece)
• 1/2 cup superfine sugar
• 2 tsp. pure vanilla extract
• juice of 1 pink or red grapefruit