Bright and refreshing, the taste of summer. Delicate, yet complex. This sorbet is easily made from pantry ingredients.
Honey and Olive Oil Frozen Yogurt (lactose friendly)
Honey and Olive Oil Frozen Yogurt combines some of the most fundamental Mediterranean flavors in a simple, but unusual dessert.
Rosemary, Raisin, and Pecan Ice Cream (lactose free)
Rosemary, Raisin, and Pecan Ice Cream combines sweet, nutty, and herbal flavors, as well as creamy, chewy, and crunchy textures. It was also inspired by a cracker.
Ube Ice Cream (lactose free)
Ube (purple yam) is a popular flavor in the Philippines, and it comes together quickly and easily when you flavor it with a sweetened ube spread.
Nutella Ice Cream (chocolate-hazelnut) (vegan)
This recipe for Nutella Ice Cream uses roasted hazelnuts and melted chocolate to create an easy, vegan ice cream without the processed spread.
FROG Sorbet (vegan)
Fig, raspberry, orange, and ginger sorbet was inspired by a delicious new (to me) flavor of fruit preserves.
Espresso-Tahini Ice Cream (vegan)
Inspired by a delicious cookie, this will be a go-to recipe for me from now on. It’s easy, vegan, and pretty healthy for ice cream.
Key Lime Pie Ice Cream (dairy free with a vegan option)
The effect lies somewhere between pie and cheesecake, but the flavor is rich, creamy, tart, and not overly sweet.
Not Ice Cream: Peanut Butter-Chocolate Parfait (vegan)
Sweet and creamy peanut butter mousse with rich cholate layers. No cooking, just blending.
Pistachio-Lemon Frozen Yogurt (lactose friendly)
Just a few ingredients and a simple method. This frozen yogurt comes together quickly and easily in a food processor or blender, Then just chill and churn.