Essential Ice Cream Cookbooks

With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.

For Amy Ettinger, ice cream is not just a delicious snack but a circumstance and a time of year — frozen forever in memory. As the youngest child and only girl, ice cream embodied unstructured summers, freedom from the tyranny of her classmates, and a comforting escape from her chaotic, demanding family. Now as an adult and journalist, her love of ice cream has led to a fascinating journey to understand ice cream’s evolution and enduring power, complete with insight into the surprising history behind America’s early obsession with ice cream and her experience in an immersive ice-cream boot camp to learn from the masters.

An irresistible guide to making 90 intensely flavorful handmade ice creams from the country’s top artisanal ice cream shop, Bi-Rite Creamery in San Francisco. Filled with step-by-step techniques and insider secrets, you can create Bi-Rite’s famed cakes, frostings, pie crusts, and cookies to create an infinite array of delicious custom frozen treats.

Most New Yorkers are familiar with the Big Gay Ice Cream Truck. One of our hottest books full of Saucey Stories & Frozen Treats, Big Gay Ice Cream will have you laughing through their narrative while learning how to make homemade ice cream.

A fun collection of 60 recipes, riffs, toppings, and serving ideas for ice creams of all styles.

 

In this guide to creating vegan versions of pantry staples, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don’t take a ton of time. With vegan recipes for ice cream, now everyone can enjoy this favorite treat all summer long.

This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.

To try one spoonful of Ciao Bella’s gelato or sorbet is to be instantly transported! But you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination.

Americans eat more ice cream than people in any other country (on average 48 pints per person a year). Where did this cool treat come from? And how did its popularity spread? If you’re curious about all things ice cream, this visual 8 x 8 developed with the food curators at the Smithsonian is now on the menu.

Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from a variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas. Paletas is an inviting, refreshing guide guaranteed to help you beat the heat.

From Saveur Award-winning Finnish author Virpi Mikkonen and Tuulia Talvio, a gorgeous book of decadent, easy–and healthy!–vegan ice cream recipes.

At the River Cafe in London, Ruth Rogers and her co-founder, Rose Gray, helped to shape the way we eat, trained a new generation of chefs, and, with their best-selling cookbooks, transformed the way we prepare Italian food at home.

This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn’s La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico.