Ice Cream, Sorbets and Popsicles: Our Favorite Frozen Dessert Cookbooks

There's no need to go to the ice cream parlor this summer thanks to these three new cookbooks on frozen treats

Here's a peak at our favorite new cookbooks for whipping up fruity popsicles, drippy ice cream cones, fresh scoops of sorbet, frosty shave ice and more.

First up is Jeni's Splendid Ice Cream at Home, from Jeni Britton Bauer, who has built a mini ice cream empire in Ohio. Her newly released cookbook brings her signature exotic flavors into the home kitchen. With scrupulously tested recipes and plenty of helpful info about equipment, ingredients and ice cream-making techniques you'll be churning up batches of her summery treats in no time. Sweet Corn & Black Raspberry Ice Cream and Watermelon Lemonade Sorbet are just a taste of the summery treats that you'll find in Jeni's Splendid Ice Cream at Home.

By combining sweet and savory flavors, Mexico has some of the most intriguing frozen desserts in the world.  Paletas, by Fany Gerson, is a vibrant little cookbook about Mexican ice pops, shaved ice and aguas frescas, fresh fruit drinks. Gerson's recipes are heavy on the fresh fruit and remarkably simple to replicate at home, no need for an ice cream maker here, just popsicle molds. Gerson's south of the border explorations led to tantalizing recipes including Spicy Pineapple Ice Pops with Chile, Cucumber-Lime Cooler and Strawberry-Horchata Shaved Ice.

Ellen Brown traveled coast to coast stopping off at all of the nation's greatest ice cream parlors to research Scoop. (Fun gig, right?) With more than 150 ice cream recipes, Scoop is organized into chapters by flavor. The vanilla chapter is hardly vanilla at all with recipes for Vanilla Ice Cream with Caramel and Dates and Vanilla Goat Milk Ice Cream. Brown tops off Scoop with recipes for sauces (think marshmallow and maple-walnut), ice cream-centric desserts like Baked Alaska and edible sundae cups.


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