It's not hard to buy good ice cream these days. Same goes for sorbet. But sherbet? That you'll have to make at home. And you should.
'ice cream' on Serious Eats
What if Mister Softee could be more than good. What if it could be amazing? What if we all took a collective breath and realized that at the end of the day, ice cream trucks are basically severely underutilized mobile sundae stations? A Dr. Seussian explosion of genius is what. I'm talking sprinkle-packed cones, double-dipped swirls, milkshakes with real banana, and the biggest tower of soft serve your greedy eyes have ever beheld.
Six years ago, Seattle went crazy over its first small-batch ice cream shop. Now we're barely able to narrow our list down to eight favorite options. As we tasted our way around the city, we were most impressed with the places serving innovative flavors designed with taste in mind, not shock value.
Some people take their comfort in a pint of beer, others in a pint of ice cream. But you're missing out if you've never thought to mix the two: a frosty mug of beer can be even better with a scoop of your favorite vanilla or caramel-fudge.
Austin's frozen dessert scene is undergoing a renaissance. In fact, about half of the city's best ice cream options are at establishments less than five years old.
Do you want a chunky Ben & Jerry's-like scoop full of candy bars? How about pristine gelato? Or creamy frozen custard, so rich it can barely support its own weight? Whatever your ice cream vice, you can find it here.
The flavors of the classic Mexican drink called horchata—rice, almond, and cinnamon—come together in this incredibly rich, cooling ice cream. It's the perfect endnote to a day of summertime grilling.
Sugar's latest ally in the world of high-end dessert isn't salt or umami. It's smoke. And smoke does incredible things to ice cream.
How can you improve on mint chip ice cream made with fresh mint leaves? Add honey and a touch of smoke.
Like the flavors of raw sugar and vanilla? Wait until you add an element of smoke.
From old-school ice cream parlors to newfangled scoop shops, Chicago's cone runneth over with sensational, scream-worthy ice cream destinations.
A sweet, deceptively complex frozen yogurt that layers rich blackberries with brown sugar and a touch of clove.
Campari and orange zest emphasize raspberry's subtleties for a sweet-tart frozen yogurt with a slight bitter finish.
The classic creamsicle gets an upgrade with tangy yogurt and a big jolt of orange zest to bolster the fruit's bittersweet citrus edge.
Homemade frozen yogurt tastes better than anything you can buy at a fro-yo shop, and all it takes is two ingredients.
The best frozen yogurt is also the easiest to make. It's just full-fat yogurt and sugar, and churns up into a creamy yet fresh-tasting frozen dessert that does justice to all of yogurt's natural tangy flavors.
Everyone's had a Good Humor bar, but have you ever made one in the comfort of your own home? After a week of making my own novelty ice creams, I'm here to tell you it's easier than you think.
Brioche con gelato is simply a brioche bun stuffed with a fat smear of ice cream. But in Sicily or Rome you may as well call it breakfast during the sweltering summer months.
Ice cream pops may be the hardest of all the ice-cream novelties to make at home. But we have a solution.
There's nothing like a fresh scoop of wobbly-melty Mister Softee soft serve dipped in chocolate—except making a better one yourself.