Gluten Free

Wild raspberries, huckleberries, or boysenberries can be used in place of blackberries, if you prefer. Drizzle leftover blackberry puree on top for added flavor.

You can substitute espresso in this recipe with 2 cups very strong brewed coffee, although the flavor will not be as intense.

The word affogato means “drowned” in Italian; affogato al caffè is the name of a popular dessert in which hot espresso is poured over gelato just before it is eaten. The bitterness of the espresso acts as a pleasant counterpoint to the sweet creaminess of the ice cream. Liqueur intensifies the overall flavor. If you prefer, substitute very strong brewed coffee for the espresso.

Fresh mangoes are loaded with vitamins A and C. Whisking the granita as it freezes ensures that it reaches the proper consistency.

This dessert was inspired by the Frozen Hot Chocolate at Serendipity, a restaurant in New York City.

This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.

Use the juice of these lemons for the mousse, and use some of the syrup for lemon sauce. Make this recipe a day before the mousse.

Each of this bombe’s layers must freeze solid before the next is added. Don’t rush the freezing time, or the layers will run together.

Each ball, made in two half-moon metal molds, can easily serve two people.

Serve these easy-to-prepare peaches with scoops of ice cream, and drizzle with pan juices.

This mousse can be made up to 3 days before serving. Ring molds may be purchased at specialty cookware stores. You can also use an 8-inch springform pan.

Unlike many ice cream recipes, this one does not contain eggs.