ice cream

Make your little cookie monster a Cookie Monster Shake from Delish.com. 

Cookie Monster Shakes

vanilla frosting

Blue food coloring

c. crushed chocolate chip cookies

chocolate chip cookies

candy eyes

vanilla ice cream

c. milk

pure vanilla extract

Cool whip,

https://streaming.hearstdigitalstudios.com/5d3c8f60-41e2-4c8c-b643-ab7388653b4b/video_rover_16x9_1080p_hd_1600183169_54469.mp4

Satisfy Your Sugar Craving With Cookie Monster Shakes

Cool off from the summer heat with a banana split inspired cake that is flavored with peanut butter and jelly!

PB&amp;J Ice Cream Pie

peanut butter sandwich cookies

unsalted butter, melted

strawberry ice cream

strawberry jelly, divided

bananas,

peanut butter ice cream

topping,

peanut butter, melted and slightly cooled

dry roasted salted peanuts, roughly chopped

maraschino cherry

-3 tablespoons multi-colored candy sprinkles

Place sandwich cookies in a food processor and plus until finely chopped. Pour out into a large bowl and stir in the butter.

Pour the crumbs into a 9-inch springform baking pan with high sides. Press down on the crumbs to form an even crust. Freeze for 10 minutes.

Soften the strawberry ice cream in the fridge for about 15 minutes. Pour into the crust and spread evenly. Top with 1 cup jelly and spread into an even layer. Top with sliced bananas and freeze for 30 minutes.

Soften the peanut butter ice cream in the fridge for about 15 minutes. Pour over the jelly layer and spread out into an even layer. Freeze for at least 6 hours or until firm.

Dollop 1 1/2 cups whipped topping over the cake and smooth out evenly. Drizzle the top with the melted and cooled peanut butter. Transfer remaining 1 1/2 cups whipped topping to a piping bag fitted with a large star tip. Pipe a decorative border around the top of the pie and sprinkle over peanuts. Top with cherries and sprinkles before slicing and serving.

Here's what you need: bananas, peanut butter, vanilla

Peanut Butter Banana Ice Cream Recipe by Tasty

bananas

peanut butter

vanilla

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Slice up your bananas into 1-inch (2 cm) slices.

Spread on parchment paper on a baking sheet and freeze slices for 2 hours.

Blend frozen slices in a powerful blender until it reaches a smooth consistency.

Transfer to a small bowl or container and freeze for one hour, or until ready to serve.

https://vid.tasty.co/output/14770/mp4_640x640/1479239773

Fresh Strawberry Milkshakes

strawberries,

sugar

vanilla extract

milk

In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.

In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.

Absolutely delicious and better than DQ's!<div><br /></div>

We loved this recipe! It was so easy to make and, very refreshing! 


I used french vanilla ice cream with almond milk. It came out delicious.


This ice cream is made with only two ingredients, requires no stovetop cooking, and can be made with just a hand mixer. No ice cream machine needed.

How To Make No-Churn Ice Cream

sweetened condensed milk

vanilla extract, almond extract, mint extract, or other flavoring, optional

heavy cream, cold

Pour the sweetened condensed milk into a large bowl.

Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)

Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.

Lighten the condensed milk: Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.

Fold the whipped cream into the condensed milk: Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.

Transfer the ice cream base to a freezer container: Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.

Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.

Blender Strawberry Ice Cream

coconut milk (ice cubes, full fat;

strawberries (frozen, halved or quartered)

coconut milk (warmed

honey (for Low Carb:

Tablespoon vanilla extract (optional)

Stir honey (or LC sweetener) into warmed coconut milk (or cream for dairy version), until honey is fully dissolved. Allow honey-milk to come to room temperature.

Place coconut milk ice cubes and frozen strawberries into high-powered blender. Blend until powdered. (This may be noisy, depending on your blender brand.)

Use a wooden chopstick or handle to get all the frozen powder loosened from the corners. Add the remaining ingredients; (BUT don't add all of the liquid all at once; start by adding about 2/3 of the total, then see if you need all of it. If you use all of it, you may need to freeze the ice cream longer before scooping. If you want to serve it right away, don't add all the liquid.) Blend and scrape the sides as necessary, or us a tamper, until an ice cream consistency is achieved.

Scrape ice cream into a freezer-safe bowl and freeze until ready to serve. Leftovers are scoop-able and delicious, if left at room temperature for 15 minutes or so before scooping.

An easy and dairy free creamy almond milk ice cream recipe you can make at home!

Almond Milk Ice Cream

Almond Breeze Almond Milk (or milk of choice)

nut butter of choice, (or allergy-friendly sub)

sweetener of choice, (sugar free if desired)

salt

tsp pure vanilla extract

*If you don’t have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer’s instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine’s tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it’s made – however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts

https://www.youtube.com/watch?v=my0yuyTPZJs&feature=emb_title

Make your own creamy vegan almond milk ice cream at home, with just 5 ingredients! https://chocolatecoveredkatie.com/2018/08/06/almond-milk-ice-cream-recipe/

For more healthy, dairy free, and vegan dessert recipes, be sure to follow our Instagram page: https://www.instagram.com/chocolatecoveredkatie/

How To Make Almond Milk Ice Cream

A dairy free low carb keto ice cream recipe everyone can enjoy, even if you&#039;re not on a keto diet.

Keto Ice Cream Recipe

coconut milk

xylitol (erythritol,

ingredients

Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.View Nutrition Facts

https://www.youtube.com/watch?v=NHwmXJOP7Lc&feature=emb_title

The best low carb, sugar free, and keto ice cream recipe that can be made with just FOUR ingredients! https://chocolatecoveredkatie.com/2018/06/11/keto-ice-cream-recipe-low-carb/
Completely vegan - no eggs required! 

For more healthy desserts, be sure to follow us on Instagram: https://www.instagram.com/chocolatecoveredkatie/

This chocolate peanut butter nice cream tastes like eating a frozen peanut butter cup!

Chocolate Peanut Butter Nice Cream

frozen overripe bananas

peanut butter, (or allergy-friendly sub)

cocoa powder

tbsp dutch cocoa or chocolate protein powder

Make sure the bananas are at least partially brown before chopping and freezing them. Combine all ingredients in a blender, food processor, or Vitamix. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.View Nutrition Facts

https://www.youtube.com/watch?v=lphZwiXjOhU&feature=emb_title

Rich, creamy, dark, chocolate peanut butter banana ice cream or soft serve that can be sugar free, gluten free, and completely vegan. 

For the full recipe, visit: https://chocolatecoveredkatie.com/2017/07/31/chocolate-peanut-butter-nice-cream/

Vanilla Ice Cream

half-and-half

heavy cream

vanilla sugar

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Like so many of Alton's recipes - easy and fantastic.  The inner geek in me really appreciates "the why" of cooking, so Alton's explanations are very much appreciated.  The vanilla is a great base -- we've used it for chocolate, vanilla, and coffee is coming soon!<br />The ice cream is a frozen custard, so you will find that it has a much richer mouth feel than the more typical "ice milk" that you buy in the store.  It's more comparable to Ben &amp; Jerr'y and Hagendaaz, but we find it superior to even those brands.  <br />We were able to expedite the cooking time by putting cooling the custard in an ice bath (not too cold!) so that it's ready in a few hours.  <br />btw --- don't ignore the 40 F temp before putting it into the ice cream maker.  If the custard is too warm you'll never get a frozen ice cream before your maker gets too warm.<br />

This is an excellent recipe! <div><br /></div><div>Skip the vanilla sugar, though, and either use straight vanilla extract, or vanilla bean paste. (I doubled the vanilla extract and used regular sugar)<br /><div><br /></div><div>It makes a great plain vanilla ice cream, or you can leave out most of the vanilla while adding other flavors for other ice creams. </div></div><div><br /></div><div>I made chocolate covered cinnamon toast crunch ice cream with this recipe, and it came out fabulous. </div><div><br /></div><div>This is why I'm fat.</div>

I made this exactly as stated. Alton makes his own vanilla sugar I’m sure but they sell it at the store. It’s actually called vanilla sugar. It burned our mouths and did not have a very good flavor. No one liked it. So I made it again using regular sugar and adding just a little more vanilla to compensate. And that was so much better. Both times the texture was wonderful. Five stars because this is a very good recipe I just recommend not using store-bought vanilla sugar. I never use vanilla Bean because it’s too expensive. I’m sure it’s really good but vanilla is also good to. I highly recommend this recipe. And as far as an egg flavor there isn’t any at all in our opinion. I’m not sure where they get that. Cooking with eggs does not bother us. If you are not a egg person just don’t make a recipe that calls for so many eggs. 

This icecream turned out amazing; smooth, creamy and rich. Any day better than store bought. I can understand why 1 reviewer mentioned that it tasted like vanilla egg cream to them. Since the recipe calls for 8 egg yolks, the icecream would taste eggy if you didn't use vanilla sugar. The vanilla is key as it helps mask the eggy taste. I did not have vanilla sugar premade but I luckily had vanilla beans on hand. So right before the 8hr refrigeration step I added the seeds of 1whole vanilla bean and the entire pod to the custard. That worked just as well. We love you Alton, please start Good Eats again!

Well, I'm not like most other people!  I didn't care for this recipe.  I was hopeful as I read all the rave reviews and tried it out as the ice creamer maker we purchased has a really boring vanilla ice cream recipe.  This recipe produces a very smooth ice cream and it certainly is creamy.  I also really like the idea of vanilla sugar for vanilla ice cream.  I used two packets of Dr. Oetker Vanilla Sugar mixed with a cup of sugar.  My issue with this recipe is that it tasted like vanilla egg ice cream.  Maybe I did something wrong (though it looks exactly like the picture) but 3 out of 4 in my family didn't care for the flavor.  I'll certainly take the vanilla sugar idea into the vanilla recipe I settle on, but this recipe isn't it!

The Great Bluebell Recall made this Texan desperate enough to embark upon making homemade ice cream. Got a good deal on a Cuisinart 1-1/2 qt from Williams-Sonoma with extra bowl for $69. Alton's recipes had the highest ratings and rightly so! Wanted a good ice cream for the foundation of many flavors and this recipe can't be beat!  I even substituted 1 cup Kefir for 1 cup Half &amp; Half for a healthier version of Peach ice cream and Pineapple Coconut ice cream. Although this recipe makes 1-1/2 qts, it is closer to 2 qts with additions. Just processed 1/2 at a time with no problems. Never knew making ice cream was so easy. Thanks Alton!!

Awesome!! It's creamy, smooth, great flavor. I didn't have vanilla sugar but I did have a vanilla bean that I put in the cream/ half and half mixture when I was heating it up.  I use this recipe all the time.  No need to look any further for an Ice cream recipe

I swapped the measurements—3 cups cream and 1 cup whole milk and it whipped up very well. I noticed the recipe didn’t include salt so I added .25 tsp. DONT REPEAT MY MISTAKE. The salt really got around. Also I ripped off the Neely’s peach prep and stirred half in before mixing and half before final freeze. And every time either recipe called for vanilla, I subbed maple bourbon. NOT a mistake

So close to the homemade ice cream my Grandmother use to make.  

I’ve made this recipe several times, it’s always been a hit.  I’ve added fruit, chocolate, it’s always good. Just a great basic ice cream recipe, make it your own but start with this base....it’ll be great!!

https://www.foodnetwork.com/videos/good-eats-vanilla-ice-cream-0169156

Follow Alton's simple steps to make perfect, classic vanilla ice cream.

Good Eats Vanilla Ice Cream

Chocolate Ice Cream

cocoa

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

So, this took me a couple of attempts to actually get right but once I did it's awesome. <div><br /></div><div>Personal tips: I ended up using my hand mixer with a whisk attached for the yolks. This step was key for getting consistency right. I also now split this into two days. I make the custard/cream mixture and then let it sit over night before putting it into the ice cream machine. If it doesn't get down to that 40 degree mark it just won't freeze right and you end up with a wendy's frosty like consistency (that still tastes good). </div>

I made this for an event and people are still raving about this ice cream years later. People ask me to make it all the time.<div>A key is to use good quality chocolate, makes all the difference.</div>

This is absolutely the best chocolate ice cream recipe. The only thing better than the excellent creamy texture is the flavor! This is my first time making ice cream and I used this for the base of my own Rocky Road with marshmallows and sliced almonds. With a touch of a button on my new ice cream machine the possibilities are endless. Thanks Alton!!

BEST chocolate ice cream recipe ever!!! Very luxurious, perfect amount of chocolate and sweetness. Very creamy! You’ll love it!

<span>This was delish, but I made a few changes.  First, I’ve made A LOT of ice cream and tested both ways and have found there is absolutely no need to bring a portion to heat and gradually temper the eggs then add back to the heated portion.  For this recipe I added EVERYTHING except the vanilla all at one time in the pan and brought it all up to temp together.  You do need to whisk it continuously, but it’s only about 12 minutes.  Also, I heat it a bit longer...just as it starts to bubble/boil.about 190 degrees.  It ends up very pudding like when cooled, but VERY creamy when churned.  Plus, I cut the sugar to 7 ounces and instead added 1 tablespoon of light corn syrup.  This prevents it from freezing rock hard and makes it easier to scoop. Finally, all good chocolate ice creams need 2 teaspoons of instant coffee to enhance the chocolate flavor.</span><br />

Omg. Double the recipe to make a half gallon. This was so smooth. Perfect texture. Not too sweet. This will be my go-to recipe. <div><br /></div><div>Also of note— I let the ice cream chill overnight (12 hours) before putting it in the ice cream maker. </div>

OMG, this ice cream was the most luscious treat, but not too rich so one could eat half of it in one night and not feel too-o-o guilty...  

I make this several times a year. I love it, as well as everyone I make it for. I like to do a half and half with regular and dark cocoa powder. 

<div><div>This was good, but not nearly as good as Alton's Serious Vanilla Ice Cream.  I'm thinking too many egg yolks. The chocolate flavor was overwhelming and the ice cream was one dimensional. Just to note, I used Hersey's Cocoa which is Pennsylvania processed, lol, so that may have been the problem.  I think I will stick with his vanilla ice cream recipe which is as good of ice cream as I have had in a long time. <br /></div><div><div><ul><li><div>0</div></li><li><br /></li></ul></div></div></div>

Yummy 5 times!  Taste exactly like fudgicles.  I followe recipe to the T. No changes. This is a keeper. Thanks Alton Brown!

https://www.foodnetwork.com/videos/altons-chocolate-ice-cream-0170448

Alton's chocolate ice cream: the tastiest treat you can sink a spoon into.

Alton's Chocolate Ice Cream

A delicious but simple pumpkin ice cream you can eat immediately for a soft serve texture or freeze for a harder ice cream. Packed with protein and low in carbs.

Low Carb Pumpkin Spice Blender Ice Cream

pumpkin "pucks" (see notes)

heavy whipping cream

Swerve sweetener

vanilla low carb protein powder (see note)

pumpkin pie spice

cinnamon

almond milk

vanilla liquid Stevia (I like SweetLeaf)

Add pumpkin pucks, almond milk and heavy whipping...

Add pumpkin pucks, almond milk and heavy whipping cream to your high speed blender. If the pumpkin is too hard let it sit for a minute or two and it will soften. Don't let it soften too much or it won't make ice cream.

Blend well until smooth and creamy.

Add remaining ingredients and blend well.

Eat immediately for a soft serve ice cream...

Eat immediately for a soft serve ice cream or pour into a shallow glass container and freeze for 4-6 hours.

If ice cream is too hard to scoop,...

If ice cream is too hard to scoop, microwave for 30 seconds and you should be able to scoop.

NOTES: To make pumpkin "pucks" line a cookie...

NOTES: To make pumpkin "pucks" line a cookie sheet with wax paper. Take a tablespoon and scoop up the pure pumpkin and lay on the cookie sheet. Freeze for a couple hours until frozen. Store excess "pucks" in a baggie for later use.

For the protein powder I like to use...

For the protein powder I like to use ISOPURE  Zero Carb Vanilla protein powder. You can use whatever vanilla flavored powder you want but try to keep it low carb if you are watching. ALso this is totally optional. You can eliminate it completely.

https://mediavine-res.cloudinary.com/video/upload/sltwafndccbqewzuow4h.mp4

A delicious but simple low carb pumpkin blender ice cream you can eat immediately for a soft serve texture or freeze for a harder ice cream. Packed with protein this Vitamix ice cream is one you can feel good about as it’s keto and high protein. Each serving has only 5.2g net carbs and 7g of protein.

Low Carb Pumpkin Blender Ice Cream - with added protein!

These golden-brown ice cream cones are sturdy enough to support your favorite scoops, yet delicate and crisp thanks to a blend of brown sugar and honey.

Waffle Cone Recipe

white sugar

brown sugar (about 3 tablespoons; 35 grams)

honey (2 shy tablespoons; 28 grams)

water (about 1 1/2 teaspoons; 7 grams)

rum, vanilla,

baking soda

bread flour,

Neutral cooking spray,

At least 30 minutes in advance, plug in the waffle maker and preheat to 300°F (150°C); on machines that lack specific settings, start with the "medium" setting and adjust as needed along the way. If a machine does not allow for temperature control, the ideal time for a given amount of batter will need to be determined individually. 

In a medium bowl, combine the egg whites, sugar, brown sugar, honey, hazelnut oil, water, rum or vanilla, salt, and baking soda. With a balloon whisk, mix vigorously for a full minute to ensure the baking soda is perfectly homogenized into the batter. Undermixing at this stage can produce waffle cones with a very uneven color and texture. 

Sift in the bread flour, and whisk until very well combined. With a flexible spatula, scrape and fold the batter several times to ensure perfect uniformity, paying particular care to the batter splashed up the sides. Rushing this step can produce waffle cones with an uneven texture. Let the batter stand 10 minutes before proceeding to the next step; if not briefly rested, the dough may be too thin, lacy, and brittle.

Spritz the plates of the waffle iron with a neutral pan spray, then add approximately 1 1/4 ounces (2 tablespoons) batter onto the center. Close the iron firmly and cook until the wafer is uniformly golden brown, about 85 seconds. The exact cooking time and temperature will vary drastically from machine to machine; the idea is to find a setting and time that will cook the wafer at a gentle pace, helping drive out moisture without browning too fast. When cooked too fast, the wafer will be brittle and difficult to shape. When cooked too slow, the wafer will be pale, and may not crisp fully once cool.

Troubleshooting:  If the wafer seems splotchy or pale, the most common cause in an undermixed batter. Following that, uneven color can be caused by uneven heating in a poor quality machine, or by insufficient preheating. Stir the batter thoroughly, and give the machine additional time to heat. If the following wafer remains pale, increase the heat setting on the machine. Conversely, if the wafer seems burned or excessively dark, reduce the heat before making the next waffle (or else briefly unplug a machine with no dial), or try cooking the next wafer for less time.

To Shape a Waffle Cone: Place a hot wafer on a relatively non-conductive work surface, such as a clean kitchen towel or a cutting board. Set the waffle cone form on top, so that its tip is about 1/4 inch from the edge of the wafer, around the 10 o'clock mark. Fold the upper portion of the wafer over the form, and press firmly at the tip to create a seal. Roll the form over, working bit by bit to keep the wafer tight against the form, until you reach the outer edge. Hold the waffle cone firmly in place, seam side down, until cool enough to maintain its own shape, 30 to 45 seconds. Shaping the waffle cone is a skill, and will require a certain degree of practice to master.

To Shape a Waffle Bowl: Place a small bowl or ramekin, preferably one with smooth, rounded edges, upside down on a work surface, and have a second, identical bowl or ramekin at the ready. Immediately after griddling, place a hot wafer over the inverted ramekin, then place the second ramekin on top and gently press to nestle the two together. If desired, the excess wafer can be shaped by hand, to create a "frill" around the edges. When the wafer is cool enough to hold its own shape, remove from the ramekins (if left too long, it may stick to either ramekin).

As soon as the waffle cones or bowls have cooled to room temperature, immediately transfer to an airtight container. The waffle cones and bowls are extremely susceptible to the effects of humidity, and can begin softening in as little as 15 minutes if left in the open. Likewise, if stored in a container while warm, the waffle cones and bowls may steam themselves and soften.  But if properly cooked and well protected from air, the cones and bowls will keep for a week or more at cool room temperature. Small sandwich-sized zip-top bags are ideal for protecting and storing the individual cones or bowls.

Why choose between two classic desserts when you can combine the best of both? We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.

Cherry Biscuit Cobbler

Tbsp. baking powder

lemon zest

kosher salt

all-purpose flour,

(1 stick) chilled unsalted butter, cut into pieces

lb. fresh (or frozen) sweet cherries, pitted

lemon juice

cornstarch

almond extract

Tbsp. unsalted butter, melted, slightly cooled

Tbsp. raw sugar

Vanilla ice cream

1½"-diameter cookie cutter

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.

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