25 ice cream desserts
From gourmet sundaes to ice cream pies, these cool treats are sure to satisfy your sweet tooth
Recipe: Tropical Heaven Sundaes
Recipe: Hot Date Sundaes
Recipe: Japonica Sundaes
Recipe: Bluebarb Pie Sundaes
Recipe: Roasted Berry Sundaes
Recipe: Pistachio Cardamom
Recipe: Malted Milk Ball Ice Cream Pie
Recipe: Summer Fruit Mini Ice Cream Pies
Recipe: Strawberry-Lemon Baked Alaska
Recipe: Vanilla Bean Ice Cream
Recipe: Mexican Chocolate Ice Cream
Recipe: Easy Dreamy Peachy Ice Cream
Recipe: Coconut Avocado Ice Cream
Recipe: Sweet Corn Ice Cream
Recipe: Brandy Shakes
Rose water brings out the floral quality in nectarines (who knew they’re in the same botanical family?). For the creamiest texture, serve this the same day it’s made.
Recipe: Nectarine Rose Gelato
“We make a lot of classic flavors, but we’re always thinking about how to make them better,” says Anne Walker of San Francisco’s Bi-Rite Creamery. This mint ice cream, for instance, isn’t fluorescent green, because it’s made with freshly picked mint leaves—not food coloring. And instead of waxy chocolate chips, it has ultrathin shards of chocolate, which instantly melt in the mouth. As for the sauce, this is hot fudge as it’s meant to be. Deeply chocolatey, it acquires an almost chewy quality when poured over ice cream. It’s adapted from a recipe in Sweet Cream and Sugar Cones (Ten Speed Press, 2012; $25), by Anne Walker, Kris Hoogerhyde, and Dabney Gough. To watch a video of this sauce being made, see sunset.com/hotfudge.
This ice cream has a delicate flavor; if you prefer a deeper taste, substitute a darker honey. Anne Walker and Sam Mogannam, the couple behind Bi-Rite Creamery and Bi-Rite Market, pick the figs from a tree in their garden, drizzle them with honey from their hives, and roast them in their outdoor wood-burning oven. They’re also delicious over vanilla ice cream.
Anne Walker and Sam Mogannam, the couple behind Bi-Rite Creamery and Bi-Rite Market, love to host ice-cream socials at their home in Sonoma. For this vibrant sorbet, they supplement farmers’ market berries with those from bushes in their backyard—if their two young daughters haven’t already stolen them.
Recipe: Raspberry Sorbet