Flecked with herbs and seasoned with a touch of cayenne, this is so much better than plain sour cream.
No matter how tasty commercial ice cream is, it will never replace real homemade summer-fruit ice cream melting in your mouth. Peach, plum, raspberry or strawberry — it's not hard to make, either in one of the newfangled ice-cream machines or just in a cake pan, blender and your fridge.
A traditional Italian Maritozzo is a soft brioche bun filled with a cream filling. This version is stuffed with a homemade strawberry ice cream, making it a delicious and decadent ice cream sandwich.
The classics never go out of style – and vanilla is still the most popular flavour of ice cream in North America.
You don't need an ice-cream machine to make this rich and creamy soother.
Chunks of buttery shortbread and a sweet butterscotch ripple make this ice cream taste just like Canada's favourite tart. If you like raisins or pecans in your butter tarts, swirl a small handful into the ice cream when you add the butterscotch and the cookies.
Layers of almond cake, whipped cream and the delicious Mexican sauce called cajeta, served on individual plates, make a sweet, sensational dessert.
This ice cream layer cake is the summer’s showstopping dessert— it simply can’t be beat!
This drink is a New York native that contains neither eggs or cream! The ideal egg cream has a frothy white top covering a chocolate base, streaks of chocolate in the glass are also traditional.
Sweet-tart cranberry cream filling is a delightful surprise inside moist vanilla cupcakes, which are topped with cream cheese icing and white chocolate snowflakes. Use coating chocolate because white chocolate is soft at room temperature. For best results, place the snowflakes on the cupcakes just before serving.
