Americans eat ice cream and frozen desserts year-round, but both jump in popularity during the sweltering days of summer. To feed customers’ cravings with something a little different, try one of these dreamy recipes for frosty treats.
These portable bon bons are a little fancier than an ice cream pop or cone, but Chef Trent Page of Whole Foods Market makes them easy to prepare ahead, using just six ingredients.
Salted caramel continues to trend on menus, especially in beverages and desserts. Chaya Brasserie capitalizes on the flavor’s popularity by incorporating it into homemade ice cream that’s sandwiched between spiced oatmeal cookies.
Photo courtesy of National Watermelon Promotion Board
Watermelon Ice Pops
These ice pops provide childhood nostalgia with grownup flavor. Chef Mai Pham purees summery watermelon with raspberries, ginger and cayenne for a refreshing sweet-savory treat.
Scratch-made fruit sorbets make a refreshing and healthy dessert choice. Since berries don’t always come in with consistent sweetness levels, Chef Scott Fausz uses blackberry puree as a base for this version.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.