Granita is a simple dessert made by partially freezing a sweetened liquid or purée, then raking it with a fork to form icy crystals; it can be topped with whipped cream or spooned over vanilla ice cream for a delightful contrast.
Semifreddo, an Italian dessert meaning half-frozen, is a rich, chocolaty treat that falls between ice cream and mousse, served with whipped cream or garnished with chopped caramelized nuts or crushed toffee.
This quick, no-churn ice cream uses only four ingredients, including sour cream for a cleaner, tangier fruit flavor, creating a dessert that is more refreshing than traditional ice cream.
Inspired by Moroccan cuisine, this dessert features vanilla ice cream and mango sorbet in a bowl with juicy orange segments, sticky dates, toasted almonds, and a fragrant cinnamon stick topping.
Infusing fresh mint leaves in cold cream for several hours, rather than heating them, results in a bright, clean mint flavor in this delicate ice cream.
For crunchy chocolate chunks or shards that shatter and melt with intense flavor, it's best to melt the chocolate, then chill and chop it.
Combine ice cream with special American craft beers, wheat beers, Belgian or Belgian-style beers, or brown ales for a unique dessert that goes beyond typical college drinks.
Leftover wine from a party can be used to make a flavorful granita; mix red and white wines to create a refreshing rosé granita if desired.
A rich, eggy ice cream base pairs perfectly with Guinness beer, though other rich, malty beers or lighter ales, pilsners, or lagers can also be used for variation.