Kiwi-Strawberry Ice Pops

The kiwi's black seeds not only make this speckled pop gorgeous, they add a little bit of crunch. Create your own customized ice pop recipe with the Recipe Maker.

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  1 tsp. coriander seeds, crushed
  
  


• 
  
  1-1/2 lb. kiwi, peeled
  
  


• 
  
  1 cup quartered strawberries (or cut into smaller pieces if large)
  
  

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the coriander seeds. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the kiwi in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the strawberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Mango-Honey-Mint Sorbet

Here, honey replaces the sugar syrup that usually sweetens sorbet, lending it a deeper flavor. Be sure to purée the sorbet mixture until completely smooth for the best texture. 

• 
  
  1 or 2 large oranges, zest finely grated to yield 1/2 tsp. and squeezed to yield 1/2 cup juice
  
   
  
  


• 
  
  4 cups chopped, peeled, very ripe mango (from about 3 large)
  
  
   
  
  


• 
  
  
  

  1/2 cup mild honey (like clover)

  
  
  
  


• 
  
  2 tsp. chopped fresh mint
   
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Combine all of the ingredients with 1/2 cup water in a blender and purée until completely smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

 

Serve immediately or transfer to an airtight container and freeze for a firmer texture. 
 

Avocado Frozen Yogurt

Rich, creamy, and the prettiest pale green, this frozen treat is a surprisingly delicious showcase for avocados.

• 
  
  2 cups whole milk
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1 cup plain whole-milk yogurt
  
  


• 
  
  1 Tbs. loosely packed finely grated lemon zest
  
  


• 
  
  1/2 Tbs. loosely packed finely grated lime zest
  
  


• 
  
  2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. fresh lime juice
  
  

In a 3-quart saucepan, heat the milk and sugar over medium heat, stirring occasionally, until it just comes to a boil, about 4 minutes. Stir in the vanilla.


Prepare an ice bath by filling a large bowl with several inches of ice water. Put a smaller metal bowl in the ice water and set a fine strainer on top.


In a medium bowl, lightly beat the egg yolks. Pour about 1/2 cup of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, 4 to 8 minutes. Immediately pour the mixture through the strainer into the small bowl. Stir in the yogurt and zests and cool the custard completely by stirring it over the ice bath.


In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

For the semifreddo

• 
  
  1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups)
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 large egg yolks plus 1 large egg
  
  


• 
  
  1-3/4 cups heavy cream, chilled
  
  

For serving

• 
  
  1-1/2 lb. fresh strawberries, hulled and quartered (4 cups)
  
  


• 
  
  2 to 3 Tbs. granulated sugar
  
  


• 
  
  2 to 3 tsp. Grand Marnier (optional)
  
  

Make the semifreddo

Line an 8-1/2x4-1/2-inch loaf pan with plastic wrap. In a 2-quart saucepan over medium heat, cook the sliced strawberries with 1/4 cup of the sugar, stirring occasionally, until the berries soften and begin to break apart, 5 to 7 minutes. Set aside.


Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside. Put the egg yolks, whole egg, and the remaining 1/4 cup sugar in the medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Set the bowl in the ice water and whisk occasionally until cool, about 5 minutes.


Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed (or in a stand mixer fitted with the whisk attachment), beat the cream to medium peaks, 2 to 3 minutes.


Gently fold the whipped cream into the strawberry mixture until just combined. Pour the mixture into the loaf pan, smooth the surface, cover with plastic, and freeze for at least 6 hours and up to overnight.

Serve

Toss the quartered strawberries with the sugar and Grand Marnier (if using) to taste. Let sit until the berries release some of their juices, 5 to 10 minutes.


Meanwhile, remove the semifreddo from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Invert onto a cutting board, remove the plastic, and slice. Serve topped with the quartered berries.

Chilled Beet and Beet Green Soup

In this modern take on borscht, beets, beet leaves, and beet stems create deep earthy flavor.Read the article "Chill Out" for tips on giving your soup great flavor and smooth texture.

• 
  
  1 bunch red beets (about 1-3/4 lb.)
  
  


• 
  
  1 medium red onion, trimmed and quartered
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 Tbs. cider vinegar; more to taste
  
  


• 
  
  1 tsp. caraway seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 medium cloves garlic, peeled
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup olive oil
  
  


• 
  
  2 1/2-inch-thick slices rye bread, crusts removed, cut into 1/2-inch dice
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 cup finely chopped fresh dill
  
  

Remove and reserve the beets’ stems and leaves. Wash the beets, stems, and leaves well.

In a 4-quart saucepan, combine the beets, onion, sugar, vinegar, caraway, and 1 tsp. salt. Add 7 cups water, cover, and bring to a boil over high heat. Lower the heat to medium and cook, covered, until the beets are tender when pierced with a paring knife, 45 minutes to 1-1/4 hours.

Meanwhile, coarsely chop the stems and leaves. Remove the beets with a slotted spoon and transfer to a bowl to cool slightly. Add the stems, leaves, and the garlic to the saucepan and cook, covered, until the stems and garlic are tender, about 10 minutes.

Peel the beets, quarter them, and return them to the pot.

In a blender, purée about one-third of the beet mixture, including the liquid, until very smooth, about 2 minutes.

Set a medium-mesh strainer over a large bowl and force the purée through it with a silicone spatula. Repeat with the rest of the soup in 2 more batches. Season to taste with salt, pepper, and vinegar. Cover and refrigerate until cold, at least 4 hours.

Heat the olive oil in a 10-inch skillet over medium heat until shimmering hot. Add the bread and cook, stirring and turning with a slotted spoon, until golden, 1 to 2 minutes. Transfer the croutons to paper towels to drain.

Just before serving, season the soup to taste with salt, pepper, and vinegar. Serve garnished with the croutons, sour cream, and dill.

Chilled Fennel and Cucumber Soup

Cucumbers make this soup refreshing, and fennel gives it a full flavor. A touch of cream adds richness, while fresh tarragon contributes lovely herbal notes. Read the article "Chill Out" for tips on giving your soup great flavor and smooth texture.

• 
  
  3 lb. fennel bulbs (about 2 large or 3 medium, including stalks)
  
  


• 
  
  1-1/4 lb. seedless cucumbers (about 2 medium)
  
  


• 
  
  1 Tbs. plus 1 tsp. chopped fresh tarragon; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup heavy cream
  
  

Trim, quarter, core, and cut enough of the fennel bulbs into 1-inch pieces to yield about 6 cups. Reserve some of the fronds for garnish.

In a 6- to 8-quart pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium-high heat. Steam the fennel, covered, until very tender, about 8 minutes.

Meanwhile, peel the cucumbers, quarter lengthwise, and cut into 1-inch chunks to yield about 4 cups.

In a blender, purée half of the cucumber, half of the fennel, 1/2 tsp. of the tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper until very smooth, about 2 minutes.

Set a medium-mesh strainer over a large bowl and force the purée through it with a silicone spatula. Repeat with the remaining cucumber and fennel, 1/2 tsp. tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper.

Whisk in the cream and the remaining 1 Tbs. tarragon. Cover and refrigerate until cold, at least 4 hours.

Just before serving, season the soup to taste with additional tarragon, salt, and pepper. Serve garnished with the reserved fennel fronds.

Chilled Beet and Beet Green Soup

In this modern take on borscht, beets, beet leaves, and beet stems create deep earthy flavor.Read the article "Chill Out" for tips on giving your soup great flavor and smooth texture.

• 
  
  1 bunch red beets (about 1-3/4 lb.)
  
  


• 
  
  1 medium red onion, trimmed and quartered
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 Tbs. cider vinegar; more to taste
  
  


• 
  
  1 tsp. caraway seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 medium cloves garlic, peeled
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup olive oil
  
  


• 
  
  2 1/2-inch-thick slices rye bread, crusts removed, cut into 1/2-inch dice
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 cup finely chopped fresh dill
  
  

Remove and reserve the beets’ stems and leaves. Wash the beets, stems, and leaves well.

In a 4-quart saucepan, combine the beets, onion, sugar, vinegar, caraway, and 1 tsp. salt. Add 7 cups water, cover, and bring to a boil over high heat. Lower the heat to medium and cook, covered, until the beets are tender when pierced with a paring knife, 45 minutes to 1-1/4 hours.

Meanwhile, coarsely chop the stems and leaves. Remove the beets with a slotted spoon and transfer to a bowl to cool slightly. Add the stems, leaves, and the garlic to the saucepan and cook, covered, until the stems and garlic are tender, about 10 minutes.

Peel the beets, quarter them, and return them to the pot.

In a blender, purée about one-third of the beet mixture, including the liquid, until very smooth, about 2 minutes.

Set a medium-mesh strainer over a large bowl and force the purée through it with a silicone spatula. Repeat with the rest of the soup in 2 more batches. Season to taste with salt, pepper, and vinegar. Cover and refrigerate until cold, at least 4 hours.

Heat the olive oil in a 10-inch skillet over medium heat until shimmering hot. Add the bread and cook, stirring and turning with a slotted spoon, until golden, 1 to 2 minutes. Transfer the croutons to paper towels to drain.

Just before serving, season the soup to taste with salt, pepper, and vinegar. Serve garnished with the croutons, sour cream, and dill.

Chilled Fennel and Cucumber Soup

Cucumbers make this soup refreshing, and fennel gives it a full flavor. A touch of cream adds richness, while fresh tarragon contributes lovely herbal notes. Read the article "Chill Out" for tips on giving your soup great flavor and smooth texture.

• 
  
  3 lb. fennel bulbs (about 2 large or 3 medium, including stalks)
  
  


• 
  
  1-1/4 lb. seedless cucumbers (about 2 medium)
  
  


• 
  
  1 Tbs. plus 1 tsp. chopped fresh tarragon; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup heavy cream
  
  

Trim, quarter, core, and cut enough of the fennel bulbs into 1-inch pieces to yield about 6 cups. Reserve some of the fronds for garnish.

In a 6- to 8-quart pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium-high heat. Steam the fennel, covered, until very tender, about 8 minutes.

Meanwhile, peel the cucumbers, quarter lengthwise, and cut into 1-inch chunks to yield about 4 cups.

In a blender, purée half of the cucumber, half of the fennel, 1/2 tsp. of the tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper until very smooth, about 2 minutes.

Set a medium-mesh strainer over a large bowl and force the purée through it with a silicone spatula. Repeat with the remaining cucumber and fennel, 1/2 tsp. tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper.

Whisk in the cream and the remaining 1 Tbs. tarragon. Cover and refrigerate until cold, at least 4 hours.

Just before serving, season the soup to taste with additional tarragon, salt, and pepper. Serve garnished with the reserved fennel fronds.

Spiced Sweet Potato Ice Cream

Winner of our Create Your Own Ice Cream contest, this southern treat is one we're sure you'll enjoy.

• 
  
  2 cups heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  3/4 cup brown sugar
  
  


• 
  
  Table salt
  
  


• 
  
  5 large egg yolks
  
  


• 
  
  1 cup cooked, mashed sweet potato
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  Pinch of ginger
  
  


• 
  
  Pinch of nutmeg
  
  


• 
  
  Pinch of cinnamon
  
  

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Stir mashed sweet potato, vanilla extract, ginger, nutmeg, and cinnamon into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

For the semifreddo

• 
  
  1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups)
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 large egg yolks plus 1 large egg
  
  


• 
  
  1-3/4 cups heavy cream, chilled
  
  

For serving

• 
  
  1-1/2 lb. fresh strawberries, hulled and quartered (4 cups)
  
  


• 
  
  2 to 3 Tbs. granulated sugar
  
  


• 
  
  2 to 3 tsp. Grand Marnier (optional)
  
  

Make the semifreddo

Line an 8-1/2x4-1/2-inch loaf pan with plastic wrap. In a 2-quart saucepan over medium heat, cook the sliced strawberries with 1/4 cup of the sugar, stirring occasionally, until the berries soften and begin to break apart, 5 to 7 minutes. Set aside.


Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside. Put the egg yolks, whole egg, and the remaining 1/4 cup sugar in the medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Set the bowl in the ice water and whisk occasionally until cool, about 5 minutes.


Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed (or in a stand mixer fitted with the whisk attachment), beat the cream to medium peaks, 2 to 3 minutes.


Gently fold the whipped cream into the strawberry mixture until just combined. Pour the mixture into the loaf pan, smooth the surface, cover with plastic, and freeze for at least 6 hours and up to overnight.

Serve

Toss the quartered strawberries with the sugar and Grand Marnier (if using) to taste. Let sit until the berries release some of their juices, 5 to 10 minutes.


Meanwhile, remove the semifreddo from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Invert onto a cutting board, remove the plastic, and slice. Serve topped with the quartered berries.

Watermelon and Tea Granita

On a hot summer night, few desserts are as welcome as a granita, a frozen mixture of water, sugar, fruit juice, and in this case, tea. For the best results, use only the reddest parts of the watermelon, not the paler flesh near the rind

• 
  
  1/4 vanilla bean
  
  


• 
  
  1 Tbs. good-quality loose black tea, such as English Breakfast
  
  


• 
  
  2/3 cup boiling water
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  3 cups puréed watermelon (from about 4 cups diced, seeded watermelon)
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt
  
  


• 
  
  Sweetened whipped cream (optional)
  
  

Split the vanilla bean and scrape out the seeds. Put the vanilla seeds and tea in a small bowl (save the pod for another use). Add the boiling water and steep for 10 minutes. Add the sugar and stir gently to dissolve.


In a large bowl, combine the watermelon purée, lemon juice, and 1/4 tsp. salt. Strain the tea mixture into the watermelon mixture and stir to combine. Pour into a 9x9-inch metal baking pan, cover with plastic wrap, and freeze. After 1 hour, stir and scrape the mixture with a fork, repeating every 30 to 40 minutes, until the mixture has an icy shard-like consistency, about 3-1/2 hours total.


To serve, scrape the granita into chilled bowls, and top with a dollop of sweetened whipped cream (if using).

Blackberry-Orange Ice Pops

An infusion of black tea adds a note of complexity to these sweet blackberry pops, with orange segments providing a bright tang. Create your own customized ice pop recipe with the Recipe Maker.

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  1 Tbs. loose black tea leaves
  
  


• 
  
  4 cups blackberries
  
  


• 
  
  1 cup orange segments, cut free of their membranes and halved
  
  

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the tea leaves. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the blackberries in batches in a blender and strain the puree if you like. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the orange segments among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the orange segments. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Creamy Orange-Vanilla Ice Pops

Think of these pops as the ultimate homemade Creamsicle: creamy Greek yogurt combines with fresh-squeezed orange juice, with flecks of real vanilla bean. Create your own customized ice pop recipe with the Recipe Maker.

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  1/2 vanilla bean (about 3 inches), split lengthwise
  
  


• 
  
  3 oranges, juiced
  
  


• 
  
  1 cup plain Greek-style yogurt
  
  

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the vanilla bean. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Measure out 1 cup of the orange juice (if you have extra, save it for another use). Combine it with the syrup. Stir in the yogurt until well-combined.

Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Grape-Cucumber Ice Pops

There's nothing quite so refreshing as these cool-as-a-cucumber pops on a hot, sticky day. Juniper berries infuse the base of puréed green grapes, with diced cucumbers adding a little crunch. Create your own customized ice pop recipe with the Recipe Maker.

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  1 Tbs. juniper berries, lightly crushed
  
  


• 
  
  2 cups green seedless grapes
  
  


• 
  
  1 cup small-diced cucumber
  
  

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the juniper berries. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the grapes in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the diced cucumber among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the diced cucumber. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

White Chocolate and Sour Cherry Semifreddo

Tart-sweet sour cherry jam beautifully offsets the creamy white chocolate in this dessert. For the best flavor, search out white chocolate made from cocoa butter, not vegetable fat as is found in some brands.

• 
  
  1 cup cold heavy cream
  
  


• 
  
  6 oz. best-quality white chocolate, chopped
  
  


• 
  
  4 large egg yolks, at room temperature
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. whole milk
  
  


• 
  
  2 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 cup sour cherry jam, such as Morello
  
  

Thoroughly chill a large metal bowl and the beaters of an electric hand mixer. Line the bottom and long sides of a 9x5-inch loaf pan with a 12x20-inch piece of plastic wrap, leaving 4-inch overhangs on the long sides. Smooth the plastic along the sides and into the corners; it’s OK if there are wrinkles. The plastic will not completely cover the short sides.

Whip the cream

Beat the cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Refrigerate.

Make the zabaglione

In a 4-quart saucepan, bring 1-1/2 inches of water to a boil over high heat and then lower the heat to maintain a gentle simmer. Put the chocolate in a medium metal bowl and set the bowl over the pan of simmering water; make sure the bottom of the bowl doesn’t touch the water. Melt the chocolate, stirring occasionally, until smooth. Remove the bowl from the pan and let the chocolate cool slightly, stirring occasionally.

Clean and dry the beaters. Put the egg yolks, 1/4 cup of the sugar, and the milk in a large metal bowl. Set the bowl over the pan of barely simmering water and beat on medium speed, frequently scraping down the sides of the bowl with a silicone spatula, until the zabaglione is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5 minutes. Remove the bowl from the pan and fold the melted chocolate into the zabaglione until combined. It’s OK if it looks grainy at this point; it will smooth out later. Set aside.

Make the meringue

Clean and dry the beaters. Return the pan to the heat and maintain the water at a gentle simmer. Put the egg whites, the remaining 1/4 cup of sugar, the cream of tartar, and salt in a large metal bowl and set it over the pan of water. Beat on medium speed, occasionally scraping down the sides of the bowl with a clean silicone spatula, until light, fluffy, and shiny, about 3 minutes. Remove the bowl from the pan and continue beating until the meringue is very thick and billowy, about 2 minutes more.

In a small bowl, use a fork to mash the cherry jam until loosened a bit; set aside.

Fold and freeze

Use a silicone spatula to gently fold the zabaglione into the meringue, then fold in the whipped cream until no streaks remain. Dollop the jam over the top and fold it in with just a few long, gentle strokes to create swirls.

Scrape the mixture into the prepared pan and smooth the top with an offset spatula, scraping off excess if necessary to create a level top. Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.

Unmold and serve

Peel back the plastic wrap from the top of the semifreddo. Invert the pan over a cutting board or serving platter. Lift off the pan, holding the overhanging plastic down on one side and then the other. Remove the plastic wrap. If the semifreddo looks wrinkled, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the wrinkles to smooth them out.

Slice the semifreddo crosswise into 1-inch-thick pieces to serve.

Triple Ginger Ice Cream Sandwiches

With ginger incorporated three ways, this spicy dessert packs considerably more punch than any ice cream sandwich you'll find in your market's freezer section. You can add another layer of flavor by rolling the outside edges of the ice cream sandwich in shaved chocolate, mini chocolate chips, crushed peppermint hard candies, chopped and toasted nuts, or colored sprinkles.Want more creamy treats?View our collection of ice cream, sorbet & sherbert recipes, or use our Ice Cream Recipe Maker to create your own one-of-a-kind flavor.

• 
  
  1 pint vanilla ice cream
  
  


• 
  
  2/3 cup crystallized ginger chopped
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  8 soft 3-in. ginger cookies
  
  

Position a small cookie sheet in the freezer so that it lays flat.

Scoop the ice cream into a medium bowl. Add the crystallized ginger and ground ginger. Using a large spoon, mash the ingredients together until almost blended. If the ice cream is very soft, pop the bowl into the freezer for a few minutes to firm up.

Arrange 4 cookies, flat side up, on the counter. Using a 1/4-cup ice cream scoop, divide the semi-firm ice cream mixture evenly onto the cookies. Top with the remaining cookies, flat side down. Press slightly to spread the ice cream to the edges. Arrange on the cookie sheet in the freezer and chill until firm. Serve immediately or wrap in plastic and store in the freezer until ready to serve, for up to 1 month.

Frozen Mexican Hot Chocolate Pops

The spiciness of Mexican chocolate (many brands include cinnamon or other spices) lends a little heat to these creamy ice pops.
Watch Abby make these pops.

• 
  
  1-1/2 cups half-and-half, divided
  
  


• 
  
  4 oz. Mexican chocolate, chopped
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. coffee-flavored liqueur
  
  

Tip:

Can't find Mexican chocolate? Check out its "Ingredient Discovery" page for an easy substitution.

Have ready four 5- to 6-oz. ice pop molds and make room in the freezer, making sure the molds are level and secure.

Put 1/2 cup of the half-and-half, the chopped chocolate, and the sugar in a small heat-proof bowl and heat in a microwave or over simmering water until melted. Whisk until smooth with no gritty bits left undissolved. Reheat if necessary. Add the remaining half-and-half and the coffee liqueur and whisk until blended. To keep the chocolate mixture from separating during freezing, refrigerate, stirring occasionally, until it’s cold or, for faster chilling, set the bowl over a bowl filled with ice and stir frequently until cold.

Pour an equal amount of the chocolate mixture into the molds. Cover each mold with foil and push a wooden ice pop stick through the foil and into the middle of each pop. Freeze until firm, about 2 hours, or for up to 3 days.

To serve, remove the foil and slip the ice pops from the molds.

Chocolate-Dunked Bananas with Peanuts

My mom always had frozen chocolate-covered bananas in the freezer. Frozen bananas (with or without the chocolate) make a nice snack anytime, so make a big batch and keep them in the
freezer. Kids love the fact that there’s a stick inside—it’s more like a Popsicle® or ice cream treat!

• 
  
  1 cup semisweet chocolate morsels
  
  


• 
  
  4 medium-size firm bananas, peeled and ends trimmed
  
  


• 
  
  4 Popsicle sticks (sold in the baking or ice cream section of the grocery store)
  
  


• 
  
  1 cup chopped salted dry-roasted peanuts
  
  

Place the chocolate morsels in a large, microwave-safe bowl and cover the bowl with plastic wrap. Microwave on HIGH for 3 to 5 minutes, until the chocolate is melted, stirring every 2 minutes.


Insert a Popsicle stick into one end of each banana and dunk the bananas in the melted chocolate, turning to coat all sides (if necessary, use a pastry brush to brush the chocolate onto the banana). Sprinkle the peanuts evenly over each banana.


Place the bananas on wax paper set on a plate and refrigerate until the chocolate hardens, about 10 minutes (or speed things up by placing the bananas in the freezer!)

Storage Savvy:

Store the bananas in the freezer, where they’ll keep for up to 3 months. Wrap them in plastic wrap, then store in freezer bags. Or line them up in a plastic container. Eat the bananas frozen or set them out at room temperature for about 30 minutes before serving to soften a bit.

Tropical Mango Sorbet

Papaya and pineapple juice build on the clean, sweet flavor of mango in this sorbet, while a splash of coconut milk smoothes its texture. If papayas aren’t readily available or in season, just add another mango. 

• 
  
  4 mangos (about 3 lb.), pitted and cut into 1/2-inch dice (about 4 cups)
  
  


• 
  
  1 medium papaya (about 3/4 lb.), cut into 1/2-inch dice (about 1-1/2 cups)
  
  


• 
  
  1 cup pineapple juice
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup coconut milk
  
  


• 
  
  Finely grated zest and juice of 1 lime
  
  

Working in batches if necessary, purée all of the ingredients in a blender until smooth. Transfer the mixture to a bowl, cover, and refrigerate until cold (about 2 hours). Freeze in an ice-cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze overnight to finish setting. Take the sorbet out of the freezer and let it soften for about 5 minutes before serving. It will keep in the freezer for about two weeks.

Avocado Frozen Yogurt

Rich, creamy, and the prettiest pale green, this frozen treat is a surprisingly delicious showcase for avocados.

• 
  
  2 cups whole milk
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1 cup plain whole-milk yogurt
  
  


• 
  
  1 Tbs. loosely packed finely grated lemon zest
  
  


• 
  
  1/2 Tbs. loosely packed finely grated lime zest
  
  


• 
  
  2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. fresh lime juice
  
  

In a 3-quart saucepan, heat the milk and sugar over medium heat, stirring occasionally, until it just comes to a boil, about 4 minutes. Stir in the vanilla.


Prepare an ice bath by filling a large bowl with several inches of ice water. Put a smaller metal bowl in the ice water and set a fine strainer on top.


In a medium bowl, lightly beat the egg yolks. Pour about 1/2 cup of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, 4 to 8 minutes. Immediately pour the mixture through the strainer into the small bowl. Stir in the yogurt and zests and cool the custard completely by stirring it over the ice bath.


In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.