Sophie Dahl's coconut frozen yogurt with a swirl of mango is like a tropical take on the classic orange Creamsicle. The method here, which does not require any special equipment, gives the frozen yogurt a fluffy, slightly icy texture, like a granita. For more creaminess, freeze the coconut base in an ice cream maker and swirl in the mango as soon as the frozen yogurt is done.
Chef Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan. For this superquick version, he blends vanilla ice cream with bourbon and uses a high-quality black cherry soda like Stewart's or IBC.
Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and reconfiguring them. This approach inspired Grace Parisi to transform a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.
This Caramelized Banana Split with Espresso Hot Fudge Sauce is an elegant riff on the classic sundae, and it feeds a crowd. Making a quick caramel to pour over the bananas creates a delicious crunchy coating that shatters as you dig into the sundae. The espresso in the hot fudge highlights the bittersweet notes in the cocoa, making this one grown-up dessert.