My Favorite Frozen Desserts
A few cold desserts for summer days when turning on the oven would be considered a hostile act. Sorbet, affogato, and other freezer favorites—because sometimes dinner needs a cold ending.
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Strawberry Sorbet
Bright, cold, and full of strawberries. Make it ahead—and hide it behind the frozen peas if necessary.
Affogato
Vanilla ice cream, hot espresso, and about two minutes of work. Dessert is handled.
Lemon Sorbet
Tart, cold, and exactly what a hot afternoon ordered.
Dessert Essentials We Love
A few tools that earn their freezer space and make homemade desserts easier to scoop and serve.
Ice Cream Maker
Homemade sorbet sounds fancy until you realize it's mostly just fruit and a machine doing all the hard work while you supervise. This one makes "supervising" look impressive.
Ice Cream Scoop
We've all been there — spoon bent, dignity gone, ice cream still winning. This scoop actually glides through the hard stuff, so you can serve dessert without a battle scar.
Glass Dessert Bowls
These glass bowls make berries and sorbet look like you planned dessert all along. No one needs to know it took three minutes.
A Little Frozen Dessert Wisdom
Homemade frozen desserts are easier once you know a few tricks. These are the ones worth remembering:
Keep your ice cream maker bowl in the freezer so it’s always ready when the mood for homemade sorbet strikes.
Let frozen desserts sit at room temperature for 5–10 minutes before serving.
A small splash of vodka or liqueur can help homemade sorbet stay softer and easier to scoop.
Fresh lemon juice brightens fruit flavors more than extra sweetener ever will.
Homemade frozen desserts are meant to feel slightly rustic — that’s part of their charm.
Simple glass dessert bowls let the sorbet and fresh berries steal the show.
Using monk fruit sounds like a responsible idea. But it freezes like an iceberg. Use half monk/half sugar and drop in some limoncello.
