Eric Kim’s no-churn vanilla ice cream pairs a simple whipped-cream base with a rich dalgona butterscotch sauce made with dark brown sugar and instant coffee. The sauce adds buttery caramel flavor and balancing bitterness. Make the full recipe, or spoon the sauce over store-bought vanilla ice cream for a shortcut.
Escape the summer heat with Ina Garten’s array of frozen delights. Whether you’re craving homemade Milk Chocolate Oreo ice cream, simple store-bought “Ice Cream” Sandwiches, or impressive desserts like Raspberry Baked Alaska, Ina has the perfect cool treat for every palate.
This Spiced Speculoos Cookie Pudding is a nostalgic twist on classic dirt pudding, swapping Oreos for speculoos and Cool Whip for cinnamon whipped cream. Inspired by Midwestern potlucks, it’s an easy, no-bake dessert that delivers big flavor with minimal effort – perfect for summer BBQs, picnics, or anytime you need a sweet crowd-pleaser.
These vegan date and almond bars combine dates, almonds, oats, coconut, cinnamon, and maple syrup into a chewy, lightly sweet snack. Easy to make and naturally satisfying, Lidey Heuck’s Lidey Bars are a healthy-ish treat that keeps well and tastes like an actual dessert, no pretending required, all week long.
Craving mint chocolate chip ice cream but forgot to freeze the machine bowl? This no-churn Mint Chocolate Chip Semifreddo delivers the same creamy, scoopable texture using fresh mint-infused cream, mascarpone, and shaved chocolate shards — no ice cream maker, no advance planning. Just mix, freeze, and slice.
I made Matt Adlard’s brioche feuilletée, a buttery laminated brioche that lands somewhere between croissant and pull-apart bread. The process is time-consuming, but the zigzag shaping, glossy syrup finish, and tender layers make it a rewarding baking project for anyone looking to practice lamination or impress brunch guests at home.
Eric Kim’s Honeydew Semifreddo from Korean American turns often-overlooked honeydew melon into a creamy, refreshing frozen dessert. Made with puréed honeydew, egg yolks, sugar, and whipped cream, this sliceable semifreddo is light, nostalgic, and perfect for summer, especially if you love melon best when it’s frozen and creamy.
This rhubarb galette skips standard pie dough in favor of a rough puff pastry made with grated butter — the flakiest upgrade you didn’t know you needed. Macerated rhubarb meets lemon, orange zest, and fresh ginger in a simple, stunning spring dessert from Devin Finigan’s A Kitchen on Goose Cove.