Tofutti walked so that plant-based paletas, chickpea scoops, and coconut soft serve could run.

The hand-holding-cone shot has become an Instagram imperative—and a business unto itself.

The classic Thai combination of creamy coconut ice cream and salty peanuts has become a sundae lover’s muse.

It’s a classic Taiwanese combination of butter-fried peanuts, condensed milk, and cilantro (yes, you heard that right).

The ice cream bombe is your new party trick.

In her new cookbook, Kitty Travers gives you a taste of the London ice cream shop where she scoops flavors like pea pod, carrot seed, and guava.

I scream, you scream, we all scream for...parfreddo? Your dinner-party guests will love you.

Ice cream as you know it started as a stretchy, dense creation in the eastern Mediterranean—one that’s finally making its way to the United States.

French vs. American ice cream, explained. In most of the U.S., “custard” and “ice cream” are often used interchangeably, but depending on …