Recipe Roundup

34 Recipes for No-Churn Ice Cream and Other Frozen Desserts

No ice cream maker? No worries—these semifreddo, granita, sorbet, and creamy popsicle recipes don't need one.
Image may contain Food Dessert Creme Cream and Ice Cream
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
  • Image may contain Food Dessert Creme Cream and Ice Cream
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    1/34

    No-Churn Salted Caramel Ice Cream

    Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.

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  • Photo by Chelsea Kyle, food and prop styling by Ali Nardi
    2/34

    Yogurt-Peach Semifreddo

    Get a decadently creamy (semi)frozen dessert by taking swirling pureed peaches into a mix of whipped egg whites and Greek yogurt. Not only is it easier than ice cream, it's also better for you.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    5/34

    3-Ingredient Creamy Coconut-Lime Ice Pops

    These refreshing pops blend two kinds of coconut for an extra rich, creamy flavor, and lime zest lends a lovely floral note.

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  • Photo by JP Bevins, Food Styling by Molly Baz
    6/34

    3-Ingredient Blueberry Champagne Granita

    Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.

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  • Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski
    7/34

    Dark Chocolate Semifreddo

    The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.

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  • Photo by John Kernick
    8/34

    Lemon Buttermilk Ice

    Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on it's own as a refreshingly tart, light summer dessert.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton
    9/34

    Mason Jar Ice Cream

    No fancy equipment required. Any flavor you want.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    10/34

    Strawberry Shortcake Ice Cream Bars

    These brightly hued pops pack a double dose of berry flavor from their creamy centers and buttery crumb coatings.

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  • Photo by Emma Fishman, Food Styling by Kate Schmidt
    13/34

    Vegan Banana Ice Cream

    Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.

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  • Kiyoshi Togashi
    14/34

    Charentais Granita With Chantilly Cream

    Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.

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  • Marcus Nilsson
    15/34

    Plum Semifreddo

    Semifreddo might be the most beautiful way to cheat at ice cream making. Folding in a plum purée gives the dessert its marbled look.

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  • Photo by Romulo Yanes
    16/34

    Pistachio Semifreddo

    No churn, no burn. Make a pistachio purée to form the nutty and sweet base for this colorful semifreddo.

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  • Photo by Hirsheimer & Hamilton
    17/34

    Apricot Sorbet Float

    Sorbet + Prosecco = the dessert that feels like a party. Add in some peak-of-season apricots, and you're, ahem, golden.

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  • Chris Gentile
    18/34

    Frozen Lemon Pie Pops

    Want lemon pie but don't feel like baking up a graham cracker crust? Make these lemon-pie pops with just four ingredients.

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  • Marcus Nilsson
    27/34

    Blackberry Granita

    If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it—too much cold air will escape if you do this while the door's hanging open.

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  • Romulo Yanes
    28/34

    Pistachio, Strawberry and Vanilla Semifreddo

    This dessert is like the spumoni you remember—spumoni being Neapolitan's more worldly ice cream cousin—but better.

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  • Photo by Kimberley Hasselbrink
    29/34

    Summer Berry-Coconut Milk Ice Pops

    Sure you could just buy ice pops, but where are you going to find anything that's like these cardamom and coconut milk puppies?

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  • Photo by Romulo Yanes
    30/34

    Almond-Milk Granita (Granita di Mandorle)

    At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso—a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture.

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