Strawberry Cream Paletas

1 tablespoon honey

Lemon Layer

3 tablespoons heavy cream

4 teaspoons honey

1 tablespoon lemon juice

4 ounces (¾ cup) blueberries

Blueberry Layer

1 tablespoon honey

1. For the raspberry layer Process all ingredients in food processor until smooth, about 1 minute. Using 1 tablespoon measuring spoon, carefully pour 2 tablespoons of raspberry mixture evenly into each of six 3-ounce ice pop molds, being careful to keep walls of molds free from drips. Cover molds and freeze until firm, about 4 hours.

2. For the lemon layer Whisk all ingredients together in bowl. Using 1 tablespoon measuring spoon, carefully pour 2 tablespoons lemon mixture into each ice pop mold. Cover molds tightly with double layer of aluminum foil. Push Popsicle stick through foil into center of each mold until tip hits frozen raspberry mixture. Freeze until firm, about 4 hours.

3. For the blueberry layer Process all ingredients in food processor until smooth, about 1 minute. Using 1 tablespoon measuring spoon, carefully pour 2 tablespoons blueberry mixture into each ice pop mold. Cover molds and freeze until solid, at least 6 hours or up to 5 days. To serve, hold mold under warm running water for 30 seconds to thaw.

Best Butterscotch Pudding

Why This Recipe Works This homey classic can’t be beat—with a homemade caramel combined with custard, it’s miles away from the painfully sweet puddings in hermetically sealed pouches from your youth. We were determined to take the scare out of making caramel—the usual approach of boiling it from start to finish is tricky in a blink-and-you’ve-burned-it way. Our more forgiving method: Boil the caramel to jump-start it, then reduce the heat and gently simmer it until it reaches the desired temperature. Next, to turn butterscotch into pudding, most recipes have you temper the yolks and cornstarch, add everything to the remaining dairy in the pot, and stir constantly as the mixture slowly thickens. We swapped this fussy method in favor of pouring the boiling caramel sauce directly over the thickening agents (egg yolks and cornstarch thinned with a little milk). When taking the temperature of the caramel in step 1, tilt the saucepan and move the thermometer back and forth to equalize hot and cool spots.

12 tablespoons unsalted butter, cut into ½-inch pieces

½ cup (3½ ounces) granulated sugar

½ cup packed (3½ ounces) dark brown sugar

2 tablespoons light corn syrup

1 teaspoon lemon juice

¾ teaspoon table salt

1 cup heavy cream, divided

2¼ cups whole milk, divided

4 large egg yolks

¼ cup cornstarch

2 teaspoons vanilla extract

1 teaspoon dark rum

1. Bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice, and salt to boil in large saucepan over medium heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at full rolling boil, cook, stirring occasionally, for 5 minutes (caramel should register about 240 degrees). Immediately reduce heat to medium-low and gently simmer (caramel should maintain steady stream of lazy bubbles—if not, adjust heat accordingly), stirring frequently, until mixture is color of dark peanut butter, 12 to 16 minutes (caramel should register about 300 degrees and have slight burnt smell).

2. Remove saucepan from heat; carefully pour ¼ cup cream into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Whisk vigorously and scrape corners of saucepan until mixture is completely smooth, at least 30 seconds. Return saucepan to medium heat and gradually whisk in remaining ¾ cup cream until smooth. Whisk in 2 cups milk until mixture is smooth, scraping corners and edges of saucepan to remove any remaining bits of caramel.

3. Microwave remaining ¼ cup milk until simmering, 30 to 45 seconds. Whisk egg yolks and cornstarch in large bowl until smooth. Gradually whisk in hot milk until smooth; set aside.

4. Return saucepan to medium-high heat and bring mixture to full rolling boil, whisking frequently. Once mixture is boiling rapidly and beginning to climb toward top of saucepan, working quickly, immediately pour into bowl with yolk mixture in 1 motion (do not add gradually). Whisk thoroughly for 10 to 15 seconds (mixture will thicken after few seconds). Whisk in vanilla and rum.

5. Spray piece of parchment paper with vegetable oil spray and press directly against surface of pudding. Cover and refrigerate until fully set, at least 3 hours or up to 3 days. Whisk pudding until smooth before serving.

Dark Chocolate–Avocado Pudding

Serves 6 MAKE AHEAD

Why This Recipe Works Sometimes a summertime treat calls for something lighter and a bit more healthful than a typical dessert, and making a luscious chocolate pudding by substituting good-for-you avocados for the cream and eggs has become something of a craze of late. But more often than not, these puddings are a far cry from the silky-smooth, ultrachocolaty pudding we want, yielding a grainy texture and lackluster chocolate flavor that doesn’t conceal the vegetal notes. We knew we could do better without making the recipe too complicated. Rather than simply blending everything together, we started by creating a simple hot cocoa syrup in a saucepan (with a touch of espresso powder, vanilla, and salt to enhance the chocolate flavor). Meanwhile, we processed the flesh of two large avocados for a full 2 minutes until they were absolutely smooth. Next, with the food processor running, we carefully streamed in the cocoa syrup until the mixture was velvety and glossy. We finished by blending in a moderate amount of melted dark chocolate to give our pudding a wonderfully full chocolate flavor and additional richness.

1 cup water

¾ cup (5¼ ounces) sugar

¼ cup (¾ ounce) unsweetened cocoa powder

1 teaspoon instant espresso powder (optional)

2 large ripe avocados (8 ounces each), halved and pitted

3½ ounces bittersweet chocolate, chopped

1. Combine water, sugar, cocoa, vanilla, espresso powder (if using), and salt in small saucepan. Bring to simmer over medium heat and cook, stirring occasionally, until sugar and cocoa dissolve, about 2 minutes. Remove saucepan from heat and cover to keep warm.

2. Scoop flesh of avocados into food processor bowl and process until smooth, about 2 minutes, scraping down sides of bowl as needed. With processor running, slowly add warm cocoa mixture in steady stream until completely incorporated and mixture is smooth and glossy, about 2 minutes.

3. Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Add to avocado mixture and process until well incorporated, about 1 minute. Transfer pudding to clean bowl, cover, and refrigerate until chilled and set, at least 2 hours or up to 24 hours. Serve.

Chocolate Pots de Crème

Why This Recipe Works Classic pots de crème are the perfect way to end a summertime soiree—they’re cold, creamy, and pack an intense hit of chocolate. But traditionally, making these petite chocolate custards calls for cooking them in a fussy water bath in an oven, and who wants to turn on the oven on a sweltering day? So we took an unconventional approach: cooking the custard on the stovetop and then pouring it into ramekins. We skipped right over semisweet chocolate, which was too mild for our dark chocolate dreams. Bittersweet chocolate, and lots of it—50 percent more than most recipes—gave our custards the rich flavor we sought. We prefer pots de crème made with 60 percent cacao bittersweet chocolate, but 70 percent bittersweet chocolate can also be used—you will need to reduce the amount of chocolate to 8 ounces.

10 ounces bittersweet chocolate, chopped fine

½ teaspoon instant espresso powder

1 tablespoon water

5 large egg yolks

5 tablespoons (2¼ ounces) sugar

Why This Recipe Works There are few things better than a juicy, sweet strawberry fresh from the market. We wanted to highlight these jewels of early summer, so we set out to achieve a mousse with a creamy yet firm texture with amped-up strawberry flavor. We used a mix of cream cheese and cream as our base, and we processed the berries into small pieces and macerated them with sugar and a little salt to draw out their juice. We then reduced the released liquid to a syrup before adding it to the mousse, which standardized the amount of moisture in the dessert and also concentrated the berry flavor. Fully pureeing the juiced berries contributed bright, fresh berry flavor. In step 1, be careful not to overprocess the berries For more-complex berry flavor, replace the 3 tablespoons of raw strawberry juice in step 2 with strawberry or raspberry liqueur. In addition to the diced berries you can serve the mousse with Whipped Cream (this page).

1½ cups heavy cream

¾ cup half-and-half

1 recipe Half-Batch Whipped Cream (this page)

Cocoa powder and/or chocolate shavings (optional)

1. Place chocolate in medium heatproof bowl and set fine-mesh strainer over top. Combine vanilla, water, and espresso powder in second bowl.

2. Whisk egg yolks, sugar, and salt in medium saucepan until combined. Whisk in cream and half-and-half. Cook over medium-low heat, not letting mixture simmer, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and registers 175 to 180 degrees, 8 to 12 minutes.

3. Immediately pour custard through fine-mesh strainer over chocolate, then let sit until chocolate is melted, about 5 minutes. Add espresso mixture and whisk until smooth. Divide chocolate custard evenly among eight 5-ounce ramekins and gently tap each ramekin against counter to remove air bubbles.

4. Let pots de crème cool completely, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days. (Before serving, let pots de crème stand at room temperature for 10 minutes.)

5. Divide whipped cream evenly among pots de crème and garnish with cocoa and/or chocolate shavings, if using. Serve.

Strawberry Mousse

Serves 4 to 6 MAKE AHEAD

2 pounds strawberries, hulled (6½ cups), divided

½ cup (3½ ounces) sugar, divided

Pinch table salt

1¾ teaspoons unflavored gelatin

4 ounces cream cheese, cut into 8 pieces and softened

½ cup heavy cream, chilled

1. Dice enough strawberries into ¼-inch pieces to measure 1 cup; refrigerate until ready to serve. Pulse remaining strawberries in food processor in 2 batches until most pieces are ¼ to ½ inch thick (some larger pieces are fine), 6 to 10 pulses. Transfer strawberries to bowl and toss with ¼ cup sugar and salt. (Do not clean processor.) Cover bowl and let sit, stirring occasionally, for 45 minutes.

2. Drain processed strawberries in fine-mesh strainer set over bowl (you should have about ⅔ cup juice). Measure out 3 tablespoons juice into small bowl, sprinkle gelatin over juice, and let sit until gelatin softens, about 5 minutes. Transfer remaining juice to small saucepan and cook over medium-high heat until reduced to 3 tablespoons, about 10 minutes. Off heat, whisk in softened gelatin mixture until gelatin dissolves. Whisk in cream cheese until smooth, then transfer to large bowl.

3. While juice is reducing, return strawberries to now-empty processor and process until smooth, 15 to 20 seconds. Strain puree through fine-mesh strainer into medium bowl, pressing on solids to remove seeds (you should have about 1⅔ cups puree). Discard any solids in strainer. Add strawberry puree to juice-gelatin mixture and whisk until incorporated.

4. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gradually add remaining ¼ cup sugar and whip until stiff peaks form, 1 to 2 minutes. Whisk whipped cream into strawberry mixture until no white streaks remain. Portion into individual dessert dishes and chill for at least 4 hours or up to 48 hours. (If chilled longer than 6 hours, let mousse sit at room temperature for 10 minutes before serving.) Serve, garnishing with reserved diced strawberries.

Panna Cotta

Why This Recipe Works Impress your backyard barbecue guests with this cool, creamy, and elegant dessert. But for all its elegance, panna cotta is not complicated to prepare. We created a simple recipe that would guarantee a pudding with the rich flavor of cream and vanilla and a delicate texture. The amount of gelatin proved critical; we used a light hand, adding just enough to make the dessert firm enough to unmold. Because gelatin sets more quickly at cold temperatures, we minimized the amount of heat by softening the gelatin in cold milk, then heating it very briefly until it was melted. To avoid premature hardening, we gradually added cold vanilla-infused cream to the gelatin mixture and stirred everything over an ice bath to incorporate the gelatin. A vanilla bean gives the panna cotta the deepest flavor, but 2 teaspoons of vanilla extract can be used instead. Serve the panna cotta with lightly sweetened berries.

2¾ teaspoons unflavored gelatin

1 cup cold whole milk

3 cups cold heavy cream

1 vanilla bean

6 tablespoons (2⅔ ounces) sugar

1. Sprinkle gelatin over milk in medium saucepan and let sit until gelatin softens, about 5 minutes. Meanwhile, place cream in large measuring cup. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds. Add vanilla bean and seeds to cream. Set eight 4-ounce serving dishes on rimmed baking sheet. Fill large bowl halfway with ice and water.

2. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees, about 1½ minutes. Off heat, stir in sugar and salt until dissolved, about 1 minute.

3. Stirring constantly, slowly strain cream through fine-mesh strainer into milk mixture. Transfer mixture to clean bowl and set over bowl of ice water. Stir mixture often until slightly thickened and mixture registers 50 degrees, about 10 minutes. Strain mixture through fine-mesh strainer into second large liquid measuring cup, then distribute evenly among serving dishes.

4. Cover baking sheet with plastic wrap and refrigerate until custards are just set (mixture should wobble when shaken gently), at least 4 hours or up to 24 hours. (If unmolding, run paring knife around perimeter of each serving dish. Hold serving plate over top of each serving dish and invert; set plate on counter and gently shake serving dish to release panna cotta.) Serve.

VARIATION

Lemon Panna Cotta

Add four 2-inch strips lemon zest, cut into thin strips, to cream with vanilla bean. Add ¼ cup lemon juice (2 lemons) to strained cream mixture before dividing among serving dishes.

Lemon Posset with Berries

Serves 6 MAKE AHEAD

Why This Recipe Works This chilled British dessert with the plush texture of a mousse comes together almost by magic with little more than cream, sugar, and lemons. We found that using just the right proportion of sugar to lemon juice was the key to a smooth, luxurious consistency and a bright enough flavor to balance the richness of the cream. Lemon zest was essential to making the lemon flavor even more prominent. We paired the dessert with fresh, seasonal berries for textural contrast and to keep it from feeling overly rich. Reducing the cream mixture to exactly 2 cups creates the best consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount. Do not leave the cream unattended, as it can boil over easily.

2 cups heavy cream

⅔ cup (4⅔ ounces) sugar

1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)

7½ ounces (1½ cups) blueberries or raspberries

1. Combine cream, sugar, and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar, until mixture is reduced to 2 cups, 8 to 12 minutes. (If at any point mixture begins to boil over, remove from heat.)

2. Remove saucepan from heat and stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or dessert dishes.

3. Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish with blueberries and serve.

Icebox Cheesecake

Serves 10 to 12 MAKE AHEAD

Why This Recipe Works Creamy, tangy, cheesecake is the perfect way to showcase summer fruits. But there’s no denying cheesecake is typically a bit of a project. It’s also incredibly rich and decadent. We wanted the essence of a cheesecake with less fuss, and the tang of a cream cheese–based cake without the weight—something lighter and creamier to finish a meal. Enter icebox cheesecake: The filling is lightened with whipped cream and the absence of eggs makes for a less rich cake (and apart from the crust, it requires no baking). We achieved the best flavor and texture when we stuck to the tried-and-true combination of heavy cream and cream cheese thickened with gelatin. Allowing the gelatin to hydrate in a portion of the cream and then bringing it to a boil in the microwave fully activated its thickening power. Lemon juice, lemon zest, and a little vanilla added just enough spark to perk up the tangy cream cheese. Serve with strawberries or your favorite fruit topping.

Crust

8 whole graham crackers, broken into rough pieces

1 tablespoon sugar

5 tablespoons unsalted butter, melted

Filling

2½ teaspoons unflavored gelatin

1½ cups heavy cream, divided

⅔ cup (4⅔ ounces) sugar

1 pound cream cheese, cut into 1-inch pieces and softened

1 teaspoon grated lemon zest plus 2 tablespoons juice

1. For the crust Adjust oven rack to middle position and heat oven to 325 degrees. Pulse crackers and sugar in food processor until finely ground, about 15 pulses. Add melted butter and pulse until combined, about 8 pulses. Transfer crumb mixture to greased 9-inch springform pan. Using bottom of dry measuring cup, press crumb mixture firmly into bottom of pan. Bake until fragrant and beginning to brown, about 13 minutes. Let crust cool completely, about 30 minutes.

2. For the filling Sprinkle gelatin over ¼ cup cream in 2-cup liquid measuring cup and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds; whisk to combine and set aside.

3. Using stand mixer fitted with whisk attachment, whip remaining 1¼ cups cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Fit stand mixer with paddle, reduce speed to medium-low, add cream cheese, and beat until combined, about 1 minute, scraping down bowl once (mixture may not be completely smooth). Add lemon juice, vanilla, and salt and continue to beat until combined, about 1 minute, scraping down bowl as needed. Increase speed to medium-high and beat until smooth, about 3 minutes. Add dissolved gelatin mixture and lemon zest and continue to beat until smooth and airy, about 2 minutes.

4. Pour filling into crust and spread into even layer with spatula. Wrap cheesecake tightly in plastic wrap and refrigerate until set, at least 6 hours or up to 24 hours.

5. To unmold cheesecake, wrap hot, damp dish towel around pan and let sit for 1 minute. Remove sides of pan and slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving platter. Serve.

Peppermint Chip Icebox Cheesecake

For crust, substitute 16 Oreo Chocolate Mint Creme cookies for graham crackers, omit sugar, and reduce melted butter to 2 tablespoons. For filling, reduce sugar to ½ cup and omit lemon juice, lemon zest, and vanilla; add 2 tablespoons crème de menthe with salt; and stir 1 cup mini semisweet chocolate chips into filling before pouring into crust.

Peanut Butter Icebox Cheesecake

For crust, substitute 16 Nutter Butter cookies, broken into rough pieces, for graham crackers. Process cookie pieces in food processor until evenly ground, about 45 seconds (you should have about 1¼ cups crumbs) before combining with butter in step 1. Reduce butter to 2 tablespoons and omit sugar. For filling, omit lemon zest and juice and reduce sugar to ½ cup. In step 3, after adding dissolved gelatin mixture, add 1 cup creamy unsalted peanut butter and beat until smooth, about 1 minute. Press ½ cup finely chopped salted peanuts onto sides of cake after unmolding and before serving.

NOTES FROM THE TEST KITCHEN

SLICING CREAMY CAKES

Cheesecakes, icebox cakes, and ice cream cakes have supercreamy fillings that will stick to the knife, making it difficult to cut neat pieces. We like to dip our knife in a container of hot water or run it under a hot tap and quickly dry it before cutting so it glides through the cake. Wipe the knife clean before making another cut. Repeat heating the knife as needed.

Icebox Margarita Cheesecake

Serves 10 to 12 MAKE AHEAD

Why This Recipe Works In this dessert, cool, creamy icebox cheesecake meets the salty, pucker-inspiring flavors of the best poolside companion: a margarita. We started by dissolving gelatin in a mixture of margarita mix, tequila, and triple sec to create a kind of margarita Jell-O (perhaps the best kind of Jell-O). We mixed some of this into the cheesecake filling for flavor and structure, and we strained the remainder to create a glassy “shot” on top of the cake. For a crust that was more in line with our theme, we replaced the traditional graham cracker crust with a pretzel one to hint at the salted rim of a margarita glass. To finish, we garnished the sides of the cake with a mixture of coconut and lime zest and topped it off with slices of lime. This tart and creamy cheesecake is so good and refreshing we’d strongly consider skipping cocktail hour and enjoying a slice of cake instead.

1 cup (3 ounces) sweetened shredded coconut

1 teaspoon grated lime zest plus 1 lime, sliced thin

4½ ounces pretzel sticks (3 cups)

6 tablespoons unsalted butter, melted

4 teaspoons unflavored gelatin

¾ cup water, divided

1 (10-ounce) can frozen margarita mix, thawed

¼ cup tequila

¼ cup triple sec

1½ cups heavy cream, chilled

1 (14-ounce) can sweetened condensed milk

4 ounces cream cheese, softened

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan and line wall of springform pan with 3-inch-wide strip of parchment paper. Process coconut and lime zest in food processor until coarsely ground, 25 to 30 seconds; reserve ½ cup and set aside. Add pretzels to remaining coconut mixture and process until finely ground, about 1 minute. Add melted butter and pulse to combine, about 5 pulses. Transfer crumb mixture to springform pan. Using bottom of dry measuring cup, press crumb mixture firmly into bottom of pan. Bake until edges are golden, 10 to 12 minutes. Let crust cool completely, about 30 minutes.

2. Sprinkle gelatin over ¼ cup water in small saucepan and let sit until gelatin softens, about 5 minutes. Add margarita mix, tequila, and triple sec and cook over low heat, stirring frequently, until gelatin dissolves, about 5 minutes. Let cool for 15 minutes; set aside.

3. Using stand mixer fitted with whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Transfer whipped cream to bowl; set aside. Using clean, dry mixer bowl and whisk attachment, whip condensed milk and cream cheese until combined, about 1½ minutes. Add 1 cup margarita mixture and whip until incorporated, about 25 seconds. Use whisk to mix in one-third of whipped cream, then use rubber spatula to gently fold in remaining whipped cream. Pour filling into crust. Refrigerate until just set, about 1 hour.

4. Stir remaining ½ cup water into remaining margarita mixture. Strain mixture through fine-mesh strainer into 2-cup liquid measuring cup. Pour over filling and refrigerate until set, at least 4 hours or up to 24 hours. Remove sides of pan and parchment. Press reserved coconut mixture onto sides of cake and top with lime slices. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving platter. Serve.

Chocolate Eclair Cake

Serves 15 MAKE AHEAD

Why This Recipe Works This crowd-pleasing no-bake dessert incorporates all of the creamy decadence and rich chocolate flavor of the popular pastry, but with a fraction of the work. It’s typically made by layering a mixture of instant vanilla pudding and Cool Whip between graham crackers, topping it with chocolate frosting, and letting the refrigerator take care of the rest. With a couple of easy techniques (a quick stovetop pudding, whipped cream, and a microwave-and-stir glaze) and very little active time, we produced a from-scratch version that easily trumped its inspiration. Six ounces of finely chopped semisweet chocolate can be used in place of the chips.

1¼ cups (8¾ ounces) sugar

6 tablespoons (1½ ounces) cornstarch

1 teaspoon table salt

5 cups whole milk

4 tablespoons unsalted butter, cut into 4 pieces

5 teaspoons vanilla extract

1¼ teaspoons unflavored gelatin

2 tablespoons water

2¾ cups heavy cream, chilled, divided

23 graham crackers

1 cup (6 ounces) semisweet chocolate chips

5 tablespoons light corn syrup

1. Combine sugar, cornstarch, and salt in large saucepan. Whisk milk into sugar mixture until smooth and bring to boil over medium-high heat, scraping bottom of pan with rubber spatula. Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to large bowl and place parchment directly on surface of pudding. Refrigerate until cool, about 2 hours.

2. Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Using stand mixer fitted with whisk attachment, whip 2 cups cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.

3. Whisk one-third of whipped cream into chilled pudding until smooth. Fold remaining whipped cream into chilled pudding until only a few white streaks remain. Cover bottom of 13 by 9-inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan. Top with half of pudding–whipped cream mixture (about 5½ cups) and another layer of graham crackers. Repeat with remaining pudding–whipped cream mixture and remaining graham crackers.

4. Combine chocolate chips, corn syrup, and remaining ¾ cup cream in bowl and microwave on 50 percent power, stirring occasionally, until smooth, 1 to 2 minutes. Let glaze cool completely, about 10 minutes. Spread glaze evenly over graham crackers and refrigerate cake for at least 6 hours or up to 2 days before serving.

Basic Ice Cream Cake

Serves 8 to 10 MAKE AHEAD

Why This Recipe Works The appeal of ice cream cake is obvious: These two beloved desserts are a match made in heaven, and a cold, creamy slice of ice cream cake is far more satisfying than a scoop of ice cream haphazardly dolloped onto a slice of cake. We wanted to develop a basic ice cream cake that would be a hit at any party. We started with three crowd-pleasing flavors—chocolate, vanilla, and strawberry—to create a striped Neapolitan cake. Oreo crumbs served as a sturdy bottom crust and also provided a welcome bit of chocolaty crunch between each layer of ice cream. When it came to assembling the cake, we found that the key was patience. We didn’t start until the crust was completely cool, and allowing the ice cream to soften to a spreadable consistency ensured it wouldn’t mar the crust. For clean lines and to avoid a melty mess, it was essential to freeze each layer before adding the next. We dressed up our cake by pressing party-ready rainbow sprinkles into the sides, but you could also use chopped nuts or crushed candies or cookies. You can also pipe a greeting on top once the cake is fully frozen. Use the entire Oreo—filling and all—for the crust.

25 Oreo cookies, broken into rough pieces

3 tablespoons unsalted butter, melted

1 pint strawberry ice cream

1 pint vanilla ice cream

1 pint chocolate ice cream

½ cup rainbow sprinkles

1. Adjust oven rack to middle position and heat oven to 325 degrees. Process Oreos in food processor until finely ground, about 30 seconds. Add melted butter and process until mixture resembles wet sand, about 10 seconds.

2. Using your hands, press ⅔ cup crumb mixture evenly into bottom of greased 9-inch springform pan. Using bottom of measuring cup, firmly pack crust into pan. Bake until crust is fragrant and set, 5 to 10 minutes. Let crust cool completely on wire rack, about 30 minutes.

3. Scoop strawberry ice cream into large bowl and, using large rubber spatula or wooden spoon, break up scoops of ice cream. Stir and fold ice cream to achieve smooth consistency. Spread softened ice cream evenly over crust. Sprinkle ⅔ cup Oreo crumbs over ice cream and pack down lightly. Wrap pan tightly with plastic wrap and freeze until ice cream is just firm, about 30 minutes. Repeat with vanilla ice cream and remaining ⅔ cup Oreo crumbs; wrap tightly and freeze for another 30 minutes. Soften chocolate ice cream, spread evenly in pan, and smooth top. Wrap cake tightly in plastic and freeze until firm, at least 8 hours or up to 1 week.

4. To unmold cake, dip slicing knife in very hot water and wipe dry. Run knife around edge of pan. Remove sides of pan and slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Press sprinkles onto sides of cake. Serve immediately.

VARIATION

Mexican Chocolate Ice Cream Torte

Substitute coffee ice cream for strawberry ice cream. Mix 1 teaspoon cinnamon in with vanilla ice cream. Substitute 1½ cups sliced toasted almonds for rainbow sprinkles, sprinkling some over top as well.

Tiramisu Ice Cream Cake

Serves 8 to 10 NO COOK MAKE AHEAD

Why This Recipe Works We love the classic Italian dessert tiramisu and wanted to reinterpret it for summer as an ice cream cake, filling a ring of coffee-soaked ladyfingers with coffee chip ice cream and crowning it with whipped cream enriched by mascarpone cheese and flavored with rum. To assemble the cake, we needed to take care to soften the ice cream until it was easily spreadable so it wouldn’t rip the delicate soaked ladyfinger cookies. While some Italian bakeries make fresh ladyfingers, their soft, cakelike texture became even softer when soaked, which prevented them from standing up straight in the pan. Store-bought dried ladyfingers were sturdier and worked much better. Depending on the brand, 14 ounces of ladyfingers is 42 to 60 cookies.

2½ cups brewed coffee, room temperature

1½ tablespoons instant espresso powder

6 tablespoons dark rum, divided

14 ounces dried ladyfingers

4 pints coffee ice cream

¼ cup (1½ ounces) mini chocolate chips

8 ounces (1 cup) mascarpone cheese

¾ cup heavy cream, chilled

¼ cup (1¾ ounces) sugar

Unsweetened cocoa powder

1. Set wire rack in rimmed baking sheet. Combine coffee, espresso powder, and 5 tablespoons rum in large bowl. Working with 1 cookie at a time, quickly dunk ladyfingers in coffee mixture and transfer to wire rack; let sit for 5 minutes.

2. Spray 16-cup tube pan with vegetable oil spray and line bottom with parchment paper. Lightly spray parchment with oil spray. Line outer wall of prepared pan with soaked ladyfingers, flat sides facing in, packing gently to ensure that there are no spaces between cookies; freeze until firm, about 1 hour. When cookies are firm, scoop ice cream into large bowl and, using large rubber spatula or wooden spoon, break up scoops of ice cream. Stir and fold ice cream to achieve smooth consistency; fold in chocolate chips. Transfer softened ice cream to cookie-lined pan and smooth top. Wrap pan tightly with plastic wrap and freeze until ice cream is firm, at least 4 hours or up to 1 week.

3. Using stand mixer fitted with whisk attachment, whip mascarpone, cream, sugar, and remaining 1 tablespoon rum on medium-high speed until stiff peaks form, about 2 minutes. Gently invert pan to turn cake onto serving platter, discarding parchment. Using rubber spatula, top cake with 1 cup mascarpone mixture, then dust lightly with cocoa. Serve immediately with remaining mascarpone mixture.

Banana Split Cake

Serves 8 to 10 NO COOK MAKE AHEAD

Why This Recipe Works Served with a topping of old-school nostalgia, the banana split is the ultimate ice cream sundae. Our festive ice cream cake is like a massive banana split; it duplicates its flavor and offers an ultracharming appearance. To give the sundae the structure of a cake, we lined the edge of a springform pan with cut store-bought ice cream sandwiches. That took care of the chocolate and vanilla; we then filled the center of the cake with bright strawberry ice cream. We froze the cake at this stage and patiently waited to get to the fun part: the topping. Hot fudge was a must, and was the perfect frosting substitute for this cake. A generous fluff of whipped cream dolloped in the center, a sprinkling of chopped walnuts, and, of course, banana slices, were iconic adornments. A cherry on top was the finishing touch for our sundae cake. We prefer to use our homemade Hot Fudge Sauce (this page), but you can use store-bought if desired.

8 ice cream sandwiches

3 pints strawberry ice cream

1 cup heavy cream

1 cup Hot Fudge Sauce (this page), warmed

⅓ cup walnuts, chopped

1 ripe banana, peeled, halved lengthwise, and sliced thin

1 maraschino cherry (optional)

1. Chill 9-inch springform pan in freezer. Cut each ice cream sandwich in half lengthwise, then cut in half crosswise to yield 4 pieces. Transfer sandwich pieces to plate and freeze until very firm, about 2 hours. Line outer edge of chilled springform pan with sandwich pieces, standing them upright with thin sides against pan. Scoop ice cream into large bowl and, using large rubber spatula or wooden spoon, break up scoops of ice cream. Stir and fold ice cream to achieve smooth consistency. Fill center with softened ice cream and smooth surface. Wrap pan tightly with plastic wrap and freeze until firm, at least 4 hours or up to 1 week.

2. Using stand mixer fitted with whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. To unmold cake, remove sides of pan and slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto serving platter. Spoon warmed fudge sauce onto center of cake and spread almost to edge. Dollop with whipped cream and top with walnuts and banana. Top with cherry, if using. Serve immediately.

S’mores Ice Cream Cake

Serves 8 to 10 MAKE AHEAD

Why This Recipe Works The combination of chocolate, graham crackers, and marshmallows is irresistible. We wanted to take each element of s’mores and reimagine this beloved campfire snack as a magnificent ice cream cake. Combining warm, gooey s’mores with ice cream may sound like a mess, but we found a way to add the heat without causing a meltdown. The base of our cake was simple: just a graham cracker crust covered with fudge. The fudge layer provided plenty of chocolate flavor, gave the cake a sundae-like quality, and kept the crust from becoming soggy under the remaining layers. Between the fudge-covered crust and a generous filling of chocolate ice cream, we spread a layer of sweet marshmallow crème—but it wouldn’t be s’mores without toasted marshmallows too. We halved large marshmallows so they’d lie flat and covered the top of our cake with them. After freezing the cake until it was very firm, it took just a quick run under a hot broiler to toast the marshmallows without melting the cake. A ring of graham crackers around the outside provided the finishing touch to this playful dessert. When working with the marshmallow crème, grease both the inside of your measuring cup and a spatula with vegetable oil spray to prevent sticking.

4 ounces bittersweet chocolate, chopped fine

½ cup heavy cream

16 graham crackers (8 broken into pieces, 8 quartered along dotted seams)

4 tablespoons unsalted butter, melted

1 tablespoon sugar

1 cup marshmallow crème

3 pints chocolate ice cream

26 large marshmallows, halved crosswise

1. Combine chocolate, cream, and corn syrup in bowl and microwave at 50 percent power until melted and smooth, about 1 minute, stirring halfway through microwaving. Let cool completely, about 30 minutes.

2. Adjust oven rack to middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray and line wall of springform pan with 2½-inch-wide strip of parchment paper. Pulse broken crackers in food processor until finely ground, about 15 pulses. Combine cracker crumbs, melted butter, and sugar in bowl until mixture resembles wet sand. Using your hands, press crumb mixture evenly into pan bottom. Using bottom of measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown, about 12 minutes. Let crust cool completely in pan on wire rack, about 30 minutes.

3. Pour chocolate mixture over crust and smooth into even layer; freeze until firm, about 30 minutes. Spread marshmallow crème over chocolate mixture in even layer; freeze until firm, about 15 minutes. Scoop ice cream into large bowl and, using large rubber spatula or wooden spoon, break up scoops of ice cream. Stir and fold ice cream to achieve smooth consistency. Spread softened ice cream evenly over marshmallow crème layer. Cover with plastic wrap and freeze until ice cream is very firm, at least 4 hours or up to 24 hours.

4. Adjust oven rack 6 inches from broiler element and heat broiler. Dip slicing knife in very hot water and wipe dry. Run knife around edge of pan. Place cake on rimmed baking sheet, discarding plastic, and arrange marshmallow halves, cut sides down, in snug layer over top. Broil until marshmallows are lightly browned, 30 to 60 seconds, rotating sheet halfway through broiling. (Refreeze cake if necessary.) Working quickly, remove sides of pan, discarding parchment, and slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto serving platter. Arrange cracker pieces vertically along sides of cake. Serve immediately.

MAKING THE MARSHMALLOW TOPPING

1. Place cake, still in pan, on baking sheet. Remove plastic wrap and arrange marshmallow halves, cut side down, snugly over top of cake.

2. Broil until marshmallows are lightly browned, 30 to 60 seconds, rotating sheet halfway through broiling for even browning.

Frozen Lemonade Cake

Serves 12 MAKE AHEAD

Why This Recipe Works There’s nothing more refreshing than an ice-cold glass of lemonade on a hot summer day…or is there? Mixing lemonade concentrate into vanilla ice cream made an even more satisfying lemon-kissed treat. For a rich and zippy contrasting layer, we stirred lemon curd into whipped topping (we found Cool Whip brand worked best in this recipe) and sandwiched it between two layers of the lemonade ice cream. We used animal crackers to make a slightly sweet, crisp crust that contrasted nicely with the creamy ice cream layers. For a decorative flourish, we used a paintbrush that we’d dipped in yellow food coloring to brush the top of the cake with a modern and abstract pop of color.

5 ounces animal crackers

3 tablespoons sugar

4 tablespoons unsalted butter, melted

2 pints vanilla ice cream

16 ounces Cool Whip Whipped Topping, thawed, divided

1 (12-ounce) container frozen lemonade concentrate, thawed

2 (10.5-ounce) jars lemon curd

1 teaspoon yellow gel food coloring, divided

1. Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumb mixture to greased 9-inch springform pan. Using bottom of dry measuring cup, press crumb mixture firmly into bottom of pan. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.

2. Scoop vanilla ice cream into large bowl and, using rubber spatula or wooden spoon, break up scoops of ice cream. Stir and fold ice cream to achieve smooth consistency. Stir ice cream, 2½ cups whipped topping, and lemonade concentrate in bowl until combined. Pour half of ice cream mixture into cooled crust and smooth top with offset spatula. Transfer pan and bowl with remaining ice cream mixture to freezer and freeze until firm, about 1 hour. Stir lemon curd, ½ teaspoon food coloring, and remaining 2½ cups whipped topping in separate bowl until combined. Spread lemon curd mixture in even layer over frozen ice cream layer. Return pan to freezer until firm, about 1 hour. Scoop remaining half of ice cream mixture into large bowl and, using rubber spatula or wooden spoon, break up scoops of ice cream. Stir and fold ice cream to achieve smooth consistency, then spread over frozen lemon curd layer, smoothing top with offset spatula. Freeze cake until fully firm, at least 6 hours or up to 24 hours.

3. Remove sides of pan and slide thin metal spatula between crust and pan bottom to loosen, then slide cake to cake plate or pedestal. Smooth sides of cake with offset spatula. Dip 1-inch paintbrush in remaining ½ teaspoon food coloring and lightly drag across top of cake, painting straight yellow stripes 2 to 3 inches long, refreshing brush with food coloring as needed. Slice and serve.

Chocolate Chip Ice Cream Sandwiches

Serves 12 (Makes 12 Sandwiches) MAKE AHEAD

Why This Recipe Works Most homemade ice cream sandwiches need to be eaten at the perfect time. Miss that window, and you’ve got oozy soft ice cream or rock-hard cookies. Not ours, though. Straight out of the freezer, these ice cream sandwiches feature full-flavored cookies, tender enough to bite through but sturdy enough to hold a heaping helping of ice cream. Our secret? We added more water to the dough. The sugar in the dough lowered the freezing temperature of the water, keeping it fluid. Plus, freezing the assembled sandwiches for 8 hours allowed a small amount of water to migrate from the ice cream to the cookies, softening the cookies even further. These sandwiches should be made at least 8 hours before serving. We prefer the deeper flavor of dark brown sugar here, but light brown sugar will also work. If using a premium ice cream such as Ben & Jerry’s or Häagen-Dazs, which is likely to be harder than a less-premium brand when frozen, let the ice cream soften slightly in the refrigerator before scooping. If you have one, a #16 scoop works well for portioning the ice cream.

10 tablespoons unsalted butter

¾ cup packed (5¼ ounces) dark brown sugar

¾ teaspoon table salt

1 cup plus 2 tablespoons (5⅔ ounces) all-purpose flour

¼ teaspoon baking soda

1 large egg

2 tablespoons water

2 teaspoons vanilla extract

½ cup (3 ounces) mini semisweet chocolate chips, plus 1 cup for optional garnish

3 pints vanilla ice cream

1. Adjust oven rack to middle position and heat oven to 325 degrees. Melt butter in 10-inch skillet over medium-high heat. Cook, stirring and scraping skillet constantly with rubber spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 3 minutes. Immediately transfer to heatproof large bowl. Whisk in sugar and salt until fully incorporated and let mixture cool for 10 minutes. Meanwhile, line 2 rimmed baking sheets with parchment paper. Stir flour and baking soda together in second bowl; set aside.

2. Add egg, water, and vanilla to browned butter mixture and whisk until smooth, about 30 seconds. Using rubber spatula, stir in flour mixture until combined. Stir in ½ cup chocolate chips. (Dough will be very soft.)

3. Using #60 scoop or 1 tablespoon measure, evenly space 12 mounds of dough on each prepared sheet. Bake cookies, 1 sheet at a time, until puffed and golden brown, 9 to 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack and let cool completely, about 45 minutes. Place 1 sheet, still lined with parchment, in freezer.

4. Place 4 cookies upside down on counter. Quickly deposit 2-inch-tall, 2-inch-wide scoop of ice cream in center of each cookie. Place 1 cookie from wire rack right side up on top of each scoop. Gently press and twist each sandwich between your hands until ice cream spreads to edges of cookies (this doesn’t have to be perfect; ice cream can be neatened after chilling). Transfer sandwiches to sheet in freezer. Repeat with remaining cookies and remaining ice cream. Place 1 cup chocolate chips, if using, in shallow bowl or pie plate.

5. Remove first 4 sandwiches from freezer. Working with 1 sandwich at a time, hold sandwiches over bowl of chocolate chips and gently press chocolate chips into sides of sandwiches with your other hand, neatening ice cream if necessary. Return garnished sandwiches to freezer and repeat with remaining 8 sandwiches in 2 batches. Freeze sandwiches for at least 8 hours before serving. (Sandwiches can be individually wrapped tightly in plastic wrap, transferred to zipper-lock bag, and frozen for up to 2 months.)

Fresh Strawberry Pie

Why This Recipe Works This pie of high-piled, gleaming strawberries is the perfect pie to showcase your farmers’ market haul. What’s the secret to preventing the berry mountain from tumbling? The thickener has to be just right—or rather, thickeners, as we soon discovered. Together, pectin and cornstarch—combined with a puree of some of the strawberries—produced a supple, lightly clingy glaze that held the berries together. To account for imperfect fruit, we call for several more ounces than will be used in the pie. If possible, seek out local, in-season berries. For fruit pectin, we recommend both Sure-Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No-Sugar Needed Pectin. The pie is at its best after 2 hours of chilling; longer and the glaze becomes softer and wetter, though the pie will taste good. You can use the Foolproof All-Butter Single-Crust Pie Dough (this page) or a store-bought pie dough in this recipe.

1 recipe Foolproof All-Butter Single-Crust Pie Dough (this page)

3 pounds strawberries, hulled (9½ cups)

¾ cup (5¼ ounces) sugar

2 tablespoons cornstarch

1½ teaspoons low- or no-sugar-needed fruit pectin

Pinch table salt

1 tablespoon lemon juice

1. Roll dough into 12-inch circle on well-floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.

2. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.

3. Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to wire rack and let cool completely, about 45 minutes.

4. Select 6 ounces misshapen, underripe, or otherwise unattractive strawberries, halving those that are large; you should have about 1½ cups. Process strawberries in food processor to smooth puree, 20 to 30 seconds, scraping down bowl as needed (you should have about ¾ cup puree). Whisk sugar, cornstarch, pectin, and salt together in medium saucepan. Stir in berry puree, making sure to scrape corners of saucepan. Bring to boil over medium-high heat, stirring constantly. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer glaze to large bowl and stir in lemon juice; let cool completely.

5. Meanwhile, pick over remaining strawberries and measure out 2 pounds of most attractive ones; halve only extra-large strawberries. Add strawberries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop strawberries into cooled crust, piling into mound. Turn any cut sides face down. If necessary, rearrange strawberries so that holes are filled and mound looks attractive. Refrigerate until chilled and set, at least 2 hours or up to 5 hours. Serve.

Lemon Icebox Pie

Why This Recipe Works Much like Key lime pie, lemon icebox pie boasts a buttery graham cracker crust that holds a tart, citrusy filling made with sweetened condensed milk and egg yolks. Older versions are no-bake pies that are served chilled: cool, oh-so-creamy, sweet yet tart, and easy to make. Many Americans, however, are nervous about eating raw eggs, so modern recipes call for a brief bake time. Food safety worries aside, we found that the baking innovation was a good one: Baked pies set up and sliced much better than unbaked pies. After a few tests, we settled on baking for 15 minutes at a relatively gentle 325 degrees. Now we just needed to figure out the right amount of lemon. Recipes called for as little as 2 tablespoons of lemon juice (these pies were bland) and as much as 2 cups (these pies were inedibly sour). The perfect pucker appeared at 1 cup. We were going to sweeten the whipped cream with sugar but we realized we could get the same effect from using some of the sweetened condensed milk from the filling. Stealing 3 tablespoons threw off the pie’s balance, so we decreased the lemon juice slightly to reestablish harmony. You can use the Graham Cracker Crust (this page) or a store-bought graham cracker crust in this recipe.

2 (14-ounce) cans sweetened condensed milk, divided

3 large egg yolks

¾ cup plus 2 tablespoons lemon juice (5 lemons)

1 recipe Graham Cracker Crust (this page), baked and cooled

1 cup heavy cream

½ teaspoon vanilla extract

1. Adjust oven rack to middle position and heat oven to 325 degrees. Set aside 3 tablespoons condensed milk. Whisk egg yolks and remaining condensed milk in bowl until smooth. Slowly whisk in lemon juice.

2. Pour filling into cooled crust. Bake until edges are beginning to set but center still jiggles when shaken, about 15 minutes. Let pie cool on wire rack for 1 hour. Refrigerate until chilled and set, at least 3 hours or up to 24 hours.

3. Using stand mixer fitted with whisk attachment, whip cream, vanilla, and reserved condensed milk on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream attractively over pie before serving.

Raspberry Chiffon Pie

Why This Recipe Works Raspberry chiffon pie celebrates the sweetly tart berries, featuring them in two distinct layers—a fruit-forward jam-like layer and a light and frothy whipped raspberry concoction on top. Whipped cream spread on the very top kept the pie light and lovely. For fruit pectin, we recommend both Sure-Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No-Sugar Needed Pectin. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. You can use the Foolproof All-Butter Single-Crust Pie Dough (this page) or a store-bought pie dough in this recipe.

1 recipe Foolproof All-Butter Single-Crust Pie Dough (this page)

Fruit

17 ounces fresh raspberries, divided

3 tablespoons low- or no-sugar-needed fruit pectin

1½ cups (10½ ounces) sugar

Pinch table salt

Chiffon

3 tablespoons raspberry-flavored gelatin

3 tablespoons boiling water

3 ounces cream cheese, softened

1 cup heavy cream, chilled

1 recipe Whipped Cream (this page)

1. Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.

4. For the fruit Cook 12 ounces raspberries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to give up their juices, about 3 minutes. Stir in pectin and bring to boil, stirring constantly. Stir in sugar and salt and return to boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Strain mixture through fine-mesh strainer into bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of strainer into bowl.

5. Transfer ⅓ cup raspberry puree to small bowl and let cool completely. Gently fold remaining 5 ounces raspberries into remaining puree and spread evenly over bottom of cooled crust; set aside.

6. For the chiffon Sprinkle gelatin over boiling water in bowl of stand mixer and let sit until gelatin softens, about 5 minutes. Fit stand mixer with paddle, add cream cheese and reserved ⅓ cup raspberry puree, and beat on high speed, scraping down bowl once or twice, until smooth, about 2 minutes. Add cream and beat on medium-low speed until incorporated, about 30 seconds. Scrape down bowl. Increase speed to high and beat until cream holds stiff peaks, 1 to 2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic. Refrigerate until set, at least 3 hours or up to 2 days. Spread whipped cream attractively over pie before serving.

Farmers’ Market Find Berries

The official start of summer is a hotly debated topic. Purists say it begins with the summer solstice, while others say Memorial Day. We think nothing signals the start of the summer season quite like the square turquoise paper containers piled high with berries at the farmers’ market. Transformed into jams and jellies, baked into pies, and (of course) simply eaten out of hand, summer berries just can’t be beat.

Blackberries Blackberries are a bramble fruit well loved for their deep purple-black color and their elegantly sweet-yet-tart, almost woodsy, flavor. What’s more, they’re packed with nutrients. Look for them at their peak season right around Memorial Day.

Strawberries These heart-shaped cuties are among the most popular summer berries. Their time to shine is early in the season—and you need to grab them fast. They start appearing at farm stands in early June and then start dwindling once July rolls around. When buying, choose vibrant, shiny berries that are firm and plump.

Raspberries Sweet and tangy (but less tart than blackberries), raspberries have hollow cores and are among the most delicate of all the berries—they’re best eaten quickly as they’re prone to spoiling and don’t keep well. Red raspberries are the most common, but you may also find golden or yellow varieties.

Blueberries Jewel-like blueberries have a longer season than the other berries on this list—they are perfectly delicious starting in June, but get even sweeter as the season goes on. The darker the berry, the sweeter the fruit. Wild blueberries (common in Maine) are smaller, with concentrated flavor, while other varieties are larger and juicier.

FREEZING INSTRUCTIONS

Spread unwashed berries in an even layer on a baking sheet or plate and freeze. After they are frozen solid, transfer the berries to a zipper-lock plastic bag and freeze them for up to two months. This method ensures that your berries won’t freeze in clumps, so you can defrost just as many as you need. A quick rinse helps jump-start the defrosting process.

Icebox Chocolate Cream Pie

Why This Recipe Works Chocolate cream pies usually look superb, but they’re often gluey and overly sweet and require standing over the stove to make the filling. We wanted a sweet, creamy filling that fell somewhere between a pudding and a mousse, and we wanted much of the work to be hands-off. Blooming the gelatin in milk and cream and then heating it briefly in the microwave created just the texture we were after. We played with varying amounts of milk and cream. Too much made the pie bland; too little and it tasted watery. We settled on a 3:1 ratio for the best creaminess. A combination of bittersweet chocolate and cocoa powder gave us the best chocolate flavor and texture. The food processor helped us make a perfectly silky-smooth mixture, and then the refrigerator took care of the rest, setting it up into the chocolate filling of our dreams. You can use the Chocolate Cookie Crust (this page) or a store-bought chocolate cookie crust in this recipe.

1½ cups heavy cream

½ cup whole milk

½ teaspoon vanilla extract

1¾ teaspoons unflavored gelatin

2 ounces bittersweet chocolate, coarsely chopped

3 tablespoons sugar

2 tablespoons unsweetened cocoa powder

⅛ teaspoon table salt

1 recipe Chocolate Cookie Crust (this page), baked and cooled

1 recipe Whipped Cream (this page)

1. Combine cream, milk, and vanilla in 2-cup liquid measuring cup. Sprinkle gelatin over top and let sit until gelatin softens, about 5 minutes. Microwave cream mixture, stirring occasionally, until hot but not boiling and gelatin is completely dissolved, about 2 minutes.

2. Add chocolate, sugar, cocoa, and salt to food processor. With processor running, slowly add hot cream mixture and process until chocolate is melted and filling is smooth, about 1 minute, scraping down sides of bowl as needed. Pour filling into cooled crust and smooth top. Spray piece of parchment paper with vegetable oil spray and press directly against surface of pie. Cover and refrigerate until filling is chilled and set, at least 3 hours or up to 24 hours.

3. Spread whipped cream attractively over top of pie before serving.

Caramel Turtle Icebox Pie

Why This Recipe Works We wanted all of the contrasting flavors and textures of turtle candies—smooth, deep chocolate; sweet, chewy caramel; and rich, crunchy nuts—but in pie form. For the base we opted for a chocolate cookie crust, which was only mildly sweet so the pie could handle a rich filling and a thick pecan-caramel sauce. We poured a layer of the sauce right onto the baked crust so it was integrated into the pie. On top of the sauce we spread our filling: a combination of marshmallow crème, cream cheese, heavy cream, peanut butter, and butter. The cream cheese tempered the sweetness of the marshmallow, while the heavy cream ensured that our filling was fluffy and light. Do not use products labeled marshmallow sauce or marshmallow topping. When working with the marshmallow crème, grease both the inside of your measuring cup and a spatula with vegetable oil spray to prevent sticking. The sauce will need to be warm so that it is pourable. When taking the temperature of the caramel in step 1, tilt the saucepan and move the thermometer back and forth to equalize hot and cool spots. You can use the Chocolate Cookie Crust (this page) or a store-bought chocolate cookie crust in this recipe.

Caramel-Chocolate-Pecan Sauce

1 cup (7 ounces) sugar

⅓ cup water

3 tablespoons light corn syrup

¾ cup heavy cream

2 ounces bittersweet chocolate, chopped

1 tablespoon unsalted butter, chilled

½ cup pecans, toasted and chopped

1 teaspoon vanilla extract

⅛ teaspoon table salt

Pie

1 recipe Chocolate Cookie Crust (this page), baked and cooled

8 ounces cream cheese, softened

1 cup marshmallow crème

½ cup heavy cream

½ cup creamy peanut butter

2 tablespoons unsalted butter, softened

1. For the caramel-chocolate-pecan sauce Bring sugar, water, and corn syrup to boil in large saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until caramel is amber-colored, 2 to 5 minutes. (Caramel should register between 360 and 370 degrees.)

2. Off heat, carefully stir in cream; mixture will bubble and steam. Stir in chocolate and butter and let sit for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Stir in pecans, vanilla, and salt. Let cool slightly. (Sauce can be refrigerated for up to 2 weeks; gently warm in microwave, stirring every 10 seconds, until pourable, before using.)

3. For the pie Pour 1 cup sauce into bottom of crust and refrigerate, uncovered, until set, about 30 minutes.

4. Using stand mixer fitted with paddle, beat cream cheese, marshmallow crème, heavy cream, peanut butter, and butter on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl as needed. Transfer filling to cooled crust, smoothing top with spatula. Cover pie and refrigerate until filling is chilled and set, at least 2 hours or up to 24 hours. Drizzle remaining sauce attractively over top of pie and serve.

Peanut Butter Pie

Serves 8 NO COOK MAKE AHEAD

Why This Recipe Works Peanut butter is a natural filling for pie, but keeping its flavor strong while creating a light, almost airy texture took some finessing. We started by whipping peanut butter with cream cheese (for tang and to aid sliceability), confectioners’ sugar, and a touch of cream, which loosened the mixture just enough for a fluffy consistency; folding in whipped cream lightened the filling even further. We sprinkled honey-roasted peanuts directly onto the crust for textural contrast before layering in the filling, and after topping the pie with more whipped cream, we took it over the top with a second dose of crunchy nuts. All-natural peanut butters will work in this recipe. You can use the Graham Cracker Crust (this page) or a store-bought graham cracker crust in this recipe.

½ cup honey roasted peanuts, chopped, divided

1 recipe Graham Cracker Crust (this page), baked and cooled

¾ cup (3 ounces) plus 2 tablespoons confectioners’ sugar, divided

¾ cup creamy peanut butter

6 ounces cream cheese, softened

1¾ cups heavy cream, divided

1 teaspoon vanilla extract

1. Spread ⅓ cup peanuts evenly over bottom of crust. Using stand mixer fitted with whisk attachment, mix ¾ cup sugar, peanut butter, cream cheese, and 3 tablespoons cream on low speed until combined, about 1 minute. Increase speed to medium-high and whip until fluffy, about 1 minute. Transfer to large bowl; set aside.

2. In now-empty mixer bowl, whip ¾ cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture in 2 additions until no white streaks remain. Spoon filling into crust and spread into even layer with spatula.

3. In now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream attractively over pie. Refrigerate until set, about 2 hours. Sprinkle with remaining peanuts. Serve.

NOTES FROM THE TEST KITCHEN

ICEBOX DESSERTS

Made from layering cookies with a creamy filling and letting it rest in the refrigerator until the cookies absorbed the moisture from the filling, transforming them into a cake-like layer, recipes for icebox cakes started showing up in the 1930s with the advent of the modern-day refrigerator. The most famous recipe involved Nabisco chocolate wafers, and recipes were printed on the back of the wafer boxes. Nowadays, icebox desserts are more than just cakes. Requiring little baking (sometimes none at all if you use store-bought crust), these cool, refreshing desserts come together quickly, with very little work up front.

Cookies and Cream Ice Cream Pie

Why This Recipe Works When done right, cookies and cream ice cream pie conjures up childhood ice cream parlor memories. But all too often this dessert tastes stale and freezer-burned. For a fresher take, we used crushed sugar cones to make the crust, turning an ice cream cone into a plated affair. The flavor was a better match for the ice cream than the more conventional graham cracker crust, and it didn’t overshadow the texture of the cookies in the pie the way a chocolate cookie crust would. Instead of using prepared cookies-and-cream ice cream, we made our own by adding our favorite crushed chocolate sandwich cookies to ice cream that we softened in a bowl with a spatula. (Leaving the container out to soften resulted in an unevenly melted mess.) We like to serve the pie with Hot Fudge Sauce (this page) for a sundae-like effect.

12 sugar cones

5 tablespoons unsalted butter, melted

2 tablespoons sugar

2 pints vanilla ice cream

16 Oreo cookies, coarsely chopped (about 2 cups)

1 recipe Whipped Cream (this page)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Process sugar cones in food processor to fine crumbs, about 30 seconds. (You should have 1⅓ cups.) Transfer crumbs to bowl and stir in melted butter and sugar until crumbs are moistened. Using bottom of dry measuring cup, press crumbs evenly into bottom and up sides of plate. Bake crust until crisp, 6 to 8 minutes. Let crust cool completely on wire rack, about 30 minutes. (Crust can be wrapped in plastic wrap and frozen for up to 1 month.)

2. Scoop ice cream into large bowl and, using rubber spatula or wooden spoon, break up scoops of ice cream. Stir and fold ice cream to achieve smooth consistency. Add Oreos to bowl and mash mixture with back of spoon until well combined. Spread ice cream mixture into crust in even layer. Place plastic directly on surface of ice cream and freeze until completely frozen, at least 4 hours or up to 1 week.

3. Spread whipped cream attractively over top of pie before serving.

Coconut-Raspberry Gelato Pie

Why This Recipe Works This refreshing dessert is sure to quench your thirst on a hot day. But with so few ingredients, lemon ice is regularly plagued by the harsh and unbalanced flavors that often afflict lemon desserts. The way we see it (or taste it), lemon ice should melt on the tongue with abandon, strike a perfect sweet-tart balance, and hit lots of high notes before quickly disappearing without so much as a trace of bitterness. A cup of sugar gave our lemon ice the ideal amount of sweetness; less sugar left it with a pronounced bitterness, and more sugar made it taste like frozen lemonade. Colorless, odorless, and relatively tasteless vodka was added for its anti-freezing properties—it ensured that the finished ice was soft and creamy, with a slightly slushy texture. Of course, the single most important determinant of the texture of lemon ice is the freezing method. Freezing the lemon mixture in ice cube trays and then processing the cubes in a food processor and transferring the mixture to a chilled bowl produced a fluffy, coarse-grained texture. The addition of vodka yields the best texture, but it can be omitted.

Why This Recipe Works Our Cookies and Cream Ice Cream Pie (this page) is a fun cross between an ice cream cone and an ice cream sundae in sliceable form. But ice cream pie isn’t just for kids; we wanted to make an easy yet sophisticated version using store-bought ingredients, for a layered ice cream pie with complex flavors. Our graham cracker crust was an easy starting point. And for a refreshing twist, we decided to use sweet-tart sorbet paired with coconut gelato for contrasting richness. We spread an even layer of sorbet into the crust followed by the gelato; mashing some fresh raspberries into the gelato before layering it into our pie allowed the two flavors to meld. Toasted and chopped macadamia nuts sprinkled on top gave a nod to the tropics and contributed crunch. You can use coconut ice cream in place of gelato, but it may be a little icy. Serve the pie with Hot Fudge Sauce (this page), if desired. You can use the Graham Cracker Crust (this page) or a store-bought graham cracker crust in this recipe.

1 cup raspberry sorbet

1 recipe Graham Cracker Crust (this page), baked and cooled

1 pint coconut gelato

7½ ounces (1½ cups) raspberries, divided

½ cup macadamia nuts, toasted and chopped

1. Scoop raspberry sorbet into large bowl and, using rubber spatula or wooden spoon, break up scoops of sorbet. Stir and fold sorbet to achieve smooth consistency. Spread raspberry sorbet into crust in even layer. Transfer to freezer while making coconut layer.

2. Scoop coconut gelato into clean bowl and work with rubber spatula to soften. Stir in 1 cup raspberries, mashing mixture with spatula until well combined. Remove pie from freezer and spread gelato mixture over sorbet in even layer. Place plastic wrap directly on surface of gelato and freeze until filling is completely frozen, at least 4 hours or up to 1 week.

3. Let pie sit at room temperature for 30 minutes. Halve remaining ½ cup raspberries, then sprinkle raspberries and macadamia nuts over top of pie. Serve.

Lemon Ice

Serves 8 (Makes 1 quart) NO COOK MAKE AHEAD

2¼ cups water

1 cup lemon juice (6 lemons)

1 cup (7 ounces) sugar

2 tablespoons vodka (optional)

1. Whisk all ingredients together in bowl until sugar has dissolved. Pour mixture into 2 ice cube trays and freeze until solid, at least 3 hours or up to 5 days.

2. Place medium bowl in freezer. Pulse half of ice cubes in food processor until creamy and no large lumps remain, about 18 pulses. Transfer mixture to chilled bowl and return to freezer. Repeat pulsing remaining cubes; transfer to bowl. Serve immediately.

Why This Recipe Works To make a light, refreshing raspberry sorbet that was beautifully creamy and smooth, we had to avoid both the jagged, unpleasant ice crystals that often develop in homemade sorbets and the tendency toward crumbly, dull results. Finding the right balance of water and sugar was key; corn syrup helped to create a smooth texture without oversweetening. Freezing a small amount of the base separately and then adding it back to the rest helped superchill the mix, making it freeze faster and more smoothly. We also added some pectin to bump up the raspberries’ natural pectin, which helped keep the whole thing from turning into a puddle too quickly at room temperature. If using a canister-style ice cream machine, be sure to freeze the empty canister for at least 24 hours and preferably 48 hours before churning. For self-refrigerating machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the sorbet mixture. For fruit pectin we recommend both Sure-Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No-Sugar Needed Pectin. You can use a food processor instead of a blender if you prefer.

Orange Ice

Reduce lemon juice to 2 tablespoons and add ¾ cup orange juice (2 oranges). Reduce sugar to ¾ cup.

Lemon -Lime Ice

Substitute ½ cup lime juice (4 limes) for ½ cup lemon juice.

Minted Lemon Ice

Bring 1 cup water, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally. Off heat, stir in ½ cup fresh mint leaves, roughly torn; let steep for 5 minutes, then strain mixture through fine-mesh strainer into medium bowl. Stir in remaining 1¼ cups water, lemon juice, and vodka, if using; let cool to room temperature, about 15 minutes. Freeze as directed.

Lemon -Lavender Ice

Bring 1 cup water, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally. Off heat, stir in 2½ teaspoons dried lavender; let steep for 5 minutes, then strain mixture through fine-mesh strainer into medium bowl. Stir in remaining 1¼ cups water, lemon juice, and vodka, if using; let cool to room temperature, about 15 minutes. Freeze as directed.

Raspberry Sorbet

Serves 8 (Makes 1 quart) MAKE AHEAD

1 cup water

1 teaspoon low- or no-sugar-needed fruit pectin

1¼ pounds (4 cups) fresh raspberries

½ cup plus 2 tablespoons (4⅓ ounces) sugar

1. Heat water, pectin, and salt in medium saucepan over medium-high heat, stirring occasionally, until pectin has fully dissolved, about 5 minutes. Remove saucepan from heat and let mixture cool slightly, about 10 minutes.

2. Process raspberries, sugar, corn syrup, and cooled water mixture in blender until smooth, about 30 seconds. Strain mixture through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Transfer 1 cup mixture to small bowl and place remaining mixture in large bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and chill for at least 4 hours or up to 24 hours. (Small bowl of base will freeze solid.)

3. Remove mixtures from refrigerator and freezer. Scrape frozen base from small bowl into large bowl of base. Stir occasionally until frozen base has fully dissolved. Transfer mixture to ice cream machine and churn until mixture has consistency of thick milkshake and color lightens, 15 to 25 minutes.

4. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or up to 5 days. Let sorbet sit at room temperature for 5 minutes before serving.

SUPERCHILLING RASPBERRY SORBET

1. Transfer 1 cup berry puree to small bowl. Cover bowls; freeze small bowl and refrigerate large bowl for at least 4 hours or up to 1 day.

2. Scrape frozen base into large bowl. Stir until completely combined. Transfer to ice cream maker and churn until color lightens.

Chocolate Semifreddo

Serves 12 MAKE AHEAD

Why This Recipe Works Semifreddo, a classic frozen mousse–like sliced Italian dessert, is a silky, elegant treat that will wow your guests. It’s rich and decadently creamy, and requires no special equipment to make—airy whipped cream gives semifreddo its signature light texture, with no churning in an ice cream maker required. Then it’s frozen in a loaf pan until solid, unmolded, and cut into neat slices. But instead of being hard and densely packed, semifreddo is soft enough that it easily caves to the pressure of a spoon. Better yet, unlike ice cream, it can sit out of the freezer for an extended period of time without melting, which makes it ideal for serving to company. Do not whip the heavy cream until the chocolate mixture has cooled. If the semifreddo is difficult to release from the pan, run a thin offset spatula around the edges of the pan or carefully run the sides of the pan under hot water for 5 to 10 seconds. If frozen more than 6 hours, the semifreddo should be tempered before serving for the best texture. To temper, place slices on individual plates or a large tray, and refrigerate for 30 minutes.

8 ounces bittersweet chocolate, chopped fine

½ teaspoon instant espresso powder

3 large eggs

5 tablespoons (2¼ ounces) sugar

2 cups heavy cream, chilled, divided

1. Lightly spray loaf pan with vegetable oil spray and line with plastic wrap, leaving 3-inch overhang on all sides. Place chocolate in large heatproof bowl and set fine-mesh strainer over top. Combine vanilla and espresso powder in small bowl.

2. Whisk eggs, sugar, and salt in medium saucepan until combined. Whisk in ½ cup cream. Cook over medium-low heat, not letting mixture simmer, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and registers 160 to 165 degrees, about 5 minutes.

3. Immediately pour mixture through strainer set over chocolate. Let mixture sit to melt chocolate, about 5 minutes. Whisk until chocolate is melted and smooth, then whisk in vanilla-espresso mixture. Let chocolate mixture cool completely, about 15 minutes.

4. Using stand mixer fitted with whisk attachment, beat remaining 1½ cups cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.

5. Whisk one-third of whipped cream into chocolate mixture. Using rubber spatula, gently fold remaining whipped cream into chocolate mixture until incorporated and no streaks of whipped cream remain. Transfer mixture to prepared pan and spread evenly with rubber spatula. Fold overhanging plastic over surface. Freeze until firm, at least 6 hours or up to 2 weeks.

6. When ready to serve, remove plastic from surface and invert pan onto serving platter. Remove plastic and smooth surface with spatula as necessary. Dip slicing knife in very hot water and wipe dry. Slice semifreddo ¾ inch thick, transferring slices to individual plates and dipping and wiping knife after each slice. Serve immediately.

Vanilla No-Churn Ice Cream

Serves 8 (Makes about 1 quart) NO COOK MAKE AHEAD

Why This Recipe Works With little more than a blender and some basic pantry ingredients, you can have velvety, creamy, scoopable ice cream. Whipping heavy cream in a blender incorporated air in a way that mimicked the effect of churning in an ice cream maker. We added sweetened condensed milk and corn syrup (to keep the ice cream soft) and a hefty 1 tablespoon of vanilla extract and a bit of salt (to enhance the flavor), which produced an intense vanilla ice cream in about a minute of work. Then, we just popped the blended mixture in the freezer and waited. The cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan.

2 cups heavy cream, chilled

1 cup sweetened condensed milk

¼ cup whole milk

2 tablespoons sugar

1. Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds. Using rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

2. Pour cream mixture into 8½ by 4½-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours or up to 5 days. Serve.

Dark Chocolate No-Churn Ice Cream

Decrease vanilla to 1 teaspoon. Add 6 ounces melted bittersweet chocolate and ½ teaspoon instant espresso powder with condensed milk.

Birthday Cake No-Churn Ice Cream

Decrease vanilla to 2 teaspoons. Add ½ cup store-bought vanilla frosting and ⅛ teaspoon yellow food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in 2 tablespoons rainbow sprinkles before freezing.

Strawberry Buttermilk No-Churn Ice Cream

Substitute ½ cup buttermilk for whole milk and 1 teaspoon lemon juice for vanilla. After transferring cream mixture to loaf pan, dollop ⅓ cup strawberry jam over top. Swirl jam into cream mixture using tines of fork before freezing.

Mint Cookie No-Churn Ice Cream

Substitute ¾ teaspoon peppermint extract for vanilla. Add ⅛ teaspoon green food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in ½ cup coarsely crushed Oreo cookies before freezing.

Foolproof Vanilla Ice Cream

Serves 8 (Makes about 1 quart) MAKE AHEAD

Why This Recipe Works While we love the ease of our No-Churn Ice Cream, there’s nothing quite like a traditional custard-based homemade ice cream—thick, rich, and luxuriously creamy, it’s a bit of a project with an elegant payoff. Our main discovery in the test kitchen was that the quicker the ice cream freezes, the smoother and creamier the results. So, we took a two-pronged approach. First, we supplemented the sugar with corn syrup, which ensured a faster freezing time, and second, we used the same superchilling method as our Raspberry Sorbet (this page), freezing a small amount of the base separately and then adding it back into the rest before churning. The result was an ice cream that remained hard at home-freezer temperatures, and was devoid of large ice crystals. If using a canister-style ice cream machine, be sure to freeze the empty canister for at least 24 hours or preferably 48 hours before churning. For self-refrigerating ice cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.

1 vanilla bean

1¾ cups heavy cream

1¼ cups whole milk

½ cup plus 2 tablespoons (3½ ounces) sugar, divided

⅓ cup light corn syrup

¼ teaspoon table salt

6 large egg yolks

1. Place 8- or 9-inch square baking pan in freezer. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Combine vanilla bean and seeds, cream, milk, 6 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.

2. While cream mixture heats, whisk egg yolks and remaining ¼ cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and let cool completely, at least 4 hours or up to 24 hours. (Small bowl of custard will freeze solid.)

3. Remove custards from refrigerator and freezer. Scrape frozen custard from small bowl into large bowl of custard. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to ice cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to frozen baking pan and press plastic on surface. Return to freezer until firm around edges, about 1 hour.

4. Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours or up to 5 days. Serve.

VARIATIONS

Foolproof Triple Ginger Ice Cream

Freeze the crystallized ginger for at least 15 minutes before adding it to the churning ice cream.

Substitute one 3-inch piece fresh ginger, peeled and sliced into thin rounds, and 2 teaspoons ground ginger for vanilla bean. Add ½ cup chopped crystallized ginger to ice cream during last minute of churning.

Foolproof Coffee Crunch Ice Cream

Look for chocolate-covered cacoa nibs (roasted pieces of the cacoa bean) in chocolate shops or well-stocked supermarkets. Freeze the cacoa nibs for at least 15 minutes before adding them to the churning ice cream.

Substitute ½ cup coarsely ground coffee for vanilla bean. Add ¾ cup chocolate-covered cacoa nibs to ice cream during last minute of churning.

Pistachio Gelato

Serves 8 (Makes about 1 quart) MAKE AHEAD

Why This Recipe Works Gelato is the Italian version of ice cream, and is its luxurious, more grown-up cousin. We wanted to make a nutty, elegant treat that was quintessentially Italian, so we turned to buttery pistachios. Many recipes call for pistachio paste, a challenging-to-find specialty Sicilian product made from sweetened ground pistachios and oil. While pistachio paste is generally delicious and intensely flavored, we found that the percentages of sugar and fat varied from brand to brand, which would affect the texture of the gelato. Instead, we turned to raw pistachios. Grinding the nuts and steeping them in the warmed milk and cream released their volatile oils and deeply flavored the base, and straining the solids through cheesecloth ensured a velvety smooth texture. The gelato stayed within the ideal temperature range for up to 6 hours of freezing time, but after that we needed to temper the frozen gelato in the refrigerator until it warmed to the ideal serving temperature of 10 to 15 degrees for a creamy, intensely pistachio-flavored treat, perfect for bringing sunny Sicilian afternoons home. If using a canister-style ice cream maker, be sure to freeze the empty canister for at least 24 hours and preferably for 48 hours before churning. For self-refrigerating ice cream makers, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.

2½ cups (11¼ ounces) shelled pistachios

3¾ cups whole milk, divided

¾ cup (5¼ ounces) sugar

⅓ cup heavy cream

⅓ cup light corn syrup

1. Process pistachios in food processor until finely ground, about 20 seconds. Combine 3½ cups milk, sugar, cream, corn syrup, and salt in large saucepan. Cook, stirring frequently, over medium-high heat until tiny bubbles form around edge of saucepan, 5 to 7 minutes. Off heat, stir in pistachios, cover, and let steep for 1 hour.

5 teaspoons cornstarch

5 large egg yolks

2. Line fine-mesh strainer with triple layer of cheesecloth that overhangs edges and set over large bowl. Transfer pistachio mixture to prepared strainer and press to extract as much liquid as possible. Gather sides of cheesecloth around pistachio pulp and gently squeeze remaining liquid into bowl; discard spent pulp.

3. Whisk cornstarch and remaining ¼ cup milk together in small bowl; set aside. Return pistachio-milk mixture to clean saucepan. Whisk in egg yolks until combined. Bring custard to gentle simmer over medium heat and cook, stirring occasionally and scraping bottom of saucepan with rubber spatula, until custard registers 190 degrees, 4 to 6 minutes.

4. Whisk cornstarch mixture to recombine, then whisk into custard. Cook, stirring constantly, until custard thickens, about 30 seconds. Immediately pour custard into bowl and let cool until no longer steaming, about 20 minutes.

5. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

6. Whisk custard to recombine, then transfer to ice cream maker and churn until mixture resembles thick soft-serve ice cream and registers 21 degrees, 15 to 30 minutes. Transfer gelato to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 6 hours or up to 5 days. Serve. (If frozen for longer than 6 hours, let gelato sit in refrigerator for 1 to 2 hours until it registers 10 to 15 degrees before serving.)

Ice Cream Sundae Bar

MAKE AHEAD

While we’ll never say no to a classic cone, there’s nothing quite as decadent as an ice cream sundae. And it’s an easy-to-assemble dessert that you can whip together for your guests—just set out bowls of ice cream, your favorite toppings, and spoons, and let your friends and family create their own special treats.

Whipped Cream

Makes about 2 cups

Light and airy whipped cream is the quintessential finish to an ice cream sundae. Whipping the ingredients on medium-low speed to start ensured that the sugar, vanilla, and salt were evenly dispersed in the cream before we increased the mixer speed to achieve soft peaks (our preference for a decadent dollop).

1 cup heavy cream, chilled

1 tablespoon sugar

Using stand mixer fitted with whisk attachment, whip cream, sugar, vanilla, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated in fine-mesh strainer set over small bowl and covered with plastic wrap for up to 8 hours.)

Intense and complex, a luxurious chocolate sauce can transform a simple scoop of ice cream into a decadent dessert. Our classic hot fudge sauce relies on cocoa powder and unsweetened chocolate for complexity and richness. We used milk rather than cream to help preserve the intense chocolate flavor; butter imparted an attractive sheen.

Half-Batch Whipped Cream

Makes about 1 cup

Halve all ingredients. (Whipped cream can be refrigerated in fine-mesh strainer set over small bowl and covered with plastic wrap for up to 8 hours.)

Double-Batch Whipped Cream

Makes about 4 cups

Double all ingredients. (Whipped cream can be refrigerated in fine-mesh strainer set over small bowl and covered with plastic wrap for up to 8 hours.)

Hot Fudge Sauce

Makes about 2 cups

1¼ cups (8¾ ounces) sugar

⅔ cup whole milk

⅓ cup (1 ounce) unsweetened cocoa powder, sifted

3 ounces unsweetened chocolate, chopped fine

4 tablespoons unsalted butter, cut into 8 pieces and chilled

1. Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, about 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.

2. Off heat, stir in chocolate and let sit for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Whisk in butter and vanilla until fully incorporated and sauce thickens slightly. (Sauce can be refrigerated for up to 1 month; gently warm in microwave, stirring every 10 seconds, until pourable, before using.)

Easy Caramel Sauce

Makes about 1½ cups

When taking the temperature of the caramel in step 1, tilt the saucepan and move the thermometer back and forth to equalize hot and cool spots.

1¾ cups (12¼ ounces) sugar

½ cup water

1 cup heavy cream

1. Bring sugar, water, and corn syrup to boil in large saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until caramel is amber-colored, 2 to 5 minutes. (Caramel will register between 360 and 370 degrees.)

¼ teaspoon salt

2. Off heat, carefully stir in cream, vanilla, and salt; mixture will bubble and steam. Continue to stir until sauce is smooth. Let cool slightly. (Sauce can be refrigerated for up to 2 weeks; gently warm in microwave, stirring every 10 seconds, until pourable, before using.)

Peanut Butter Sauce

Makes 2 cups

1 cup (7 ounces) sugar

¾ cup evaporated milk

8 tablespoons unsalted butter

½ cup creamy peanut butter

This sauce is meant to be served over ice cream; the cold ice cream causes the sauce to solidify into a thin shell almost like (dare we say it!) magic.

Bring sugar, milk, butter, peanut butter, vanilla, and salt to simmer in medium saucepan over medium heat. Reduce heat to low and cook, stirring often, until sauce is smooth and thick, about 3 minutes. Serve warm. (Sauce can be refrigerated for up to 1 week; gently warm in microwave, stirring every 10 seconds, until pourable, before using.)

Magic Chocolate Shell

Makes about ¾ cup

¼ teaspoon vanilla extract

⅛ teaspoon instant espresso powder

4 ounces semisweet chocolate, chopped fine

⅓ cup coconut oil

1 teaspoon unsweetened cocoa powder

Stir vanilla, espresso powder, and salt in small bowl until espresso dissolves. Microwave chocolate and coconut oil in medium bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk in vanilla mixture and cocoa until combined. Let cool to room temperature, about 30 minutes, before using. (Sauce can be stored at room temperature in airtight container for up to 2 months; gently warm in microwave, stirring every 10 seconds, until pourable but not hot, before using.)

Vegan Coconut Ice Cream

Serves 8 (Makes 1 quart) MAKE AHEAD

Why This Recipe Works Developing a recipe for ice cream without milk, cream, or eggs seemed like a tall order, but we were determined to make a thick, creamy vegan frozen treat with the dense texture of the premium ice creams we love. Using canned coconut milk as the base gave us clean coconut flavor and silky texture. In addition to sugar, we added corn syrup, which interfered with ice crystal formation. Including cornstarch also prevented ice crystal formation and acted as a stabilizer. But tasters noticed a persistent grainy, starchy texture, from unemulsified bits of fat. The solution? We blended the hot mixture after cooking, so the fat became fully emulsified. We prefer to make this recipe in a canister-style ice cream maker; the ice cream was grainy when made in self-refrigerating models. Be sure to freeze the empty canister for at least 24 hours and preferably for 48 hours before churning. Make sure your blender is only two-thirds full or less, open the lid vent, and hold in place with a dish towel in step 2. Do not use light canned coconut milk in this recipe.

2 (14-ounce) cans coconut milk, divided

2 tablespoons cornstarch

½ cup (3½ ounces) sugar

1. Shake unopened cans of coconut milk to form homogeneous mixture. Whisk ¼ cup coconut milk and cornstarch together in small bowl and set aside. Combine remaining coconut milk, sugar, corn syrup, vanilla, and salt in large saucepan. Cook over medium-high heat, whisking often to dissolve sugar, until small bubbles form around edge of saucepan and mixture registers 190 degrees, 5 to 7 minutes. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into coconut milk mixture in pan. Cook, constantly scraping bottom of pan with rubber spatula, until thickened slightly, about 30 seconds.

2. Carefully transfer mixture to blender, let cool slightly, about 1 minute, then process on high speed for 1 minute. Pour ice cream base into large bowl and let cool until no longer steaming, about 20 minutes. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

3. Whisk chilled ice cream base until recombined and smooth, then transfer to ice cream machine and churn until mixture has consistency of soft-serve ice cream and registers 21 degrees. Transfer to airtight container, cover, and freeze until firm, at least 6 hours or up to 2 weeks. Serve.

Vegan Coconut Horchata Ice Cream

Add ¾ teaspoon ground cinnamon and ⅛ teaspoon ground cloves to coconut milk mixture in saucepan before cooking in step 1. Serve topped with toasted sliced almonds.

Vegan Coconut Lime Ice Cream

Substitute 1 tablespoon lime juice for vanilla extract. Add 2 teaspoons grated lime zest to coconut milk mixture with lime juice in step 1.

Frozen Yogurt

Serves 8 (Makes about 1 quart) MAKE AHEAD

Why This Recipe Works Fro yo experienced a resurgence in popularity in the early aughts, but we think it’s more than just a flash in the…freezer. For a frozen yogurt that would be dense and creamy—not icy and rock-hard like most versions—the key was controlling the water in the base to minimize the number of large ice crystals that formed during freezing. Since Greek yogurt is strained of excess liquid during processing, it seemed like a logical starting point, but it produced a chalky frozen yogurt. We got much creamier results when we used plain whole-milk yogurt that we strained ourselves. We also found that using Lyle’s Golden Syrup in addition to the granulated sugar played an important role in reducing ice crystals, as did dissolving and heating just 1 teaspoon of gelatin in a portion of the strained whey. Together, these techniques delivered a frozen yogurt that was scoopable straight from the freezer. This recipe requires draining the yogurt for 8 to 12 hours. We prefer the flavor and texture that Lyle’s Golden Syrup lends this frozen yogurt, but if you can’t find it, you can substitute light corn syrup. You can substitute low-fat yogurt for whole-milk yogurt, but the results will be less creamy and flavorful.

1 quart plain whole-milk yogurt

1 teaspoon unflavored gelatin

¾ cup (5¼ ounces) sugar

3 tablespoons Lyle’s Golden Syrup

1. Line colander or fine-mesh strainer with triple layer of cheesecloth and place over large bowl or measuring cup. Place yogurt in colander, cover with plastic wrap (plastic should not touch yogurt), and refrigerate until 1¼ cups whey has drained from yogurt, at least 8 hours or up to 12 hours. (If more than 1¼ cups whey drains from yogurt, simply stir extra back into yogurt.)

2. Discard ¾ cup drained whey. Sprinkle gelatin over remaining ½ cup whey in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Let cool for 5 minutes. In large bowl, whisk sugar, syrup, salt, drained yogurt, and cooled whey-gelatin mixture until sugar is completely dissolved. Cover and refrigerate (or place bowl over ice bath) until yogurt mixture registers 40 degrees or less.

3. Churn yogurt mixture in ice cream maker until mixture resembles thick soft-serve frozen yogurt and registers about 21 degrees, 25 to 35 minutes. Transfer frozen yogurt to airtight container and freeze until firm, at least 2 hours or up to 5 days. Serve.