Roasted Pistachio Ice Cream

Packed with nut flavor. (By Aida Mollenkamp)

Vanilla Bean Ice Cream

Creamy, rich, and packed with vanilla beans. (By Kate Ramos)

Maple Ice Cream

Maple syrup is great for breakfast but better in a creamy dessert. (By Kate Ramos)

Caramel Ice Cream

Vanilla bean and caramel come together for a rich, slightly salted caramel ice cream. (By Aida Mollenkamp)

Mexican Chocolate Ice Cream

Tequila, canela, and milk chocolate share the spotlight in this custardy combination. (By Amy Wisniewski)

Fresh Strawberry Ice Cream

Lock in the fresh flavor of strawberries by freezing them in a batch of rich ice cream. (By Kate Ramos)

Peppercorn Ice Cream

A silky base with a pleasant, peppery punch. (By Adapted from Chika Tillman)

Plum Buckle with Pecan Topping

Plums stand in for berries in a twist on this classic. (By Amy Wisniewski)

Vanilla-Buttermilk Pastry Cream

Tangy buttermilk updates a classic. (By Kate Ramos)

Apple Tarts with Apple Ice

A marriage of sweet, tart, warm, and cold. (By Traci Des Jardins)

Pumpkin Cupcakes with Buttermilk Icing

A few bites of fall anytime you please. (By Adapted from Brigid Callinan)

Guinness–Milk Chocolate Ice Cream

Creamy Irish stout and milk chocolate complement each other in this cold treat. (By David Lebovitz)

Graham Cracker Malted Vanilla Ice Cream

A cool and creamy blend of malt, vanilla ice cream, and graham crackers. (By Sally Sampson)

Pink Lady

Grenadine adds the pink to a Pink Lady, and gin does the rest. (By Rob Chirico)

Ramos Gin Fizz

A New Orleans classic that’s great with brunch. (By Rob Chirico)