Parlor-Perfect Ice-Cream Cakes and Pies
Enjoy homemade ice-cream desserts anytime with these easy and refreshing recipes.
Homemade lemon curd delivers a burst of bright citrus flavor to this simple-to-fix pie, and it can be made up to 2 weeks ahead. You'll have about ½ cup lemon curd left after making the pie. Serve it alongside the pie, drizzle over fresh fruit, or try it as a spread on hot biscuits.
- Recipe: Lemon Meringue Ice-Cream Pie
This decadent ice-cream cake is truly a mint chocolate lover's dream! Top layers of mint chocolate chip ice cream and Devil's Food Cake Batter with a rich Chocolate Ganache and chopped crème de menthe chocolate mints. Make the whole cake ahead and freeze until ready to serve
Stirring in marshmallow creme eliminates the traditional use of raw eggs in this light and luscious treat. Look for soft ladyfingers in the bakery section of the grocery store.
- Recipe: Strawberry Semifreddo Shortcake
Forget the rolling pin and tricked-out lattice topping—just pat the crust in the pan, add a little tropical flair (we're talking a delicious pineapple-coconut filling here), then bake and chill.
- Recipe: Piña Colada Icebox Pie
A crisp, over-the-rim graham cracker crust spiked with ground cinnamon and red pepper adds a spicy cowboy kick to this showstopping pie. Make and freeze it up to one month ahead.
Recipe: Mexican Chocolate Ice-Cream Pie