Plunging juicy peaches in boiling water then icing makes peeling easy, while poaching brings out their succulent flavour against vanilla ice cream and tart raspberries.
Vibrating with summer-fresh flavour and colour, this beautiful sorbet seems so rich that you could be fooled into thinking that it's ice cream.
Frozen raspberries make this easy, economical and flavourful. Use it for the Raspberry Cookie Stack or as a topping for pancakes, waffles and ice cream.
Rocket ship–shaped multicoloured ice pops have been an ice cream truck favourite for decades. Ours get their colours from fresh berries. These pops are frozen in stages, so if you're using a mould that requires sticks, choose one without a top or cap that closes off the mould – you'll need to pour more mixture in after you've inserted the stick.
This batter is very thin, much like crepe batter. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.
Chinese food is not only delicious for dinner but also for an appetizing lunch. Be sure to pack with ice packs in a thermal bag.
This sweet and crunchy crumble-top pie is particularly good served warm with ice cream. Choose a firm apple because of the long cooking time.
If you can't find any blackberries, use raspberries instead. Serve warm with a scoop of vanilla ice cream for a homey and comforting dessert.
This ultra-sweet dessert is full of flavours that burst in your mouth at first bite. Yet, even more decadent when served with vanilla ice cream!
A gorgeous lattice crust tops ruby partridgeberry filling in this traditional Newfoundland dessert from The Village Inn in Trinity. It's delicious served with ice cream.
