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MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE

Dulce de leche is a milk-based caramel sauce found in many Latin American desserts. In the United States, it has become a popular ice cream flavor. If you can’t find it, look for caramel ice cream; vanilla would also taste great here.

SERVES 6 PREP TIME: 10 MINUTES TOTAL TIME: 15 MINUTES

¾ cup sweetened flaked coconut

⅔ cup heavy cream

6 ounces bittersweet chocolate, coarsely chopped

1 teaspoon ground cinnamon

Pinch of salt

1½ pints dulce de leche ice cream, softened slightly

¼ cup roasted unsalted peanuts

1 Preheat oven to 350°F. Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes. (Toasted coconut can be covered and stored at room temperature up to 1 day.)

2 In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave.)

3 Scoop ice cream into bowls; top with warm chocolate sauce, peanuts (whole or coarsely chopped), and toasted coconut, dividing evenly.

PER SERVING: 472 calories; 34.6 grams fat; 6.3 grams protein; 42.3 grams carbohydrates; 3.6 grams fiber

STRAWBERRY SLUSH

This refreshing dessert is inspired by sgroppino, an Italian specialty. Prosecco is an authentic choice, but feel free to use any type of sparkling wine, or even champagne.

SERVES 4 PREP TIME: 10 MINUTES TOTAL TIME: 10 MINUTES

1 cup berries, such as raspberries or quartered (rinsed and hulled) strawberries (4 ounces)

2 teaspoons sugar

¼ cup chilled sparkling wine

1 pint lemon sorbet, softened slightly

1 In a blender, puree berries and sugar until smooth. Strain mixture through a fine sieve into a bowl, pressing to release as much liquid as possible; discard solids. Puree can be refrigerated up to 2 days in an airtight container.

2 Chill four small glasses in the freezer. With an electric mixer, beat wine, half the sorbet, and half the fruit puree until smooth and uniform in color. Add remaining sorbet and fruit puree; beat until mixture is smooth and holds soft peaks (do not overmix or mixture will melt). Spoon into chilled glasses, and serve immediately.

PER SERVING: 127 calories; 0 grams fat; 0.1 grams protein; 30 grams carbohydrates; 0.7 grams fiber

CLASSIC ICE CREAM SANDWICHES

A thin, simple-to-prepare chocolate sheet cake provides the foundation for these nostalgic frozen treats. To soften the ice cream, leave it at room temperature for a few minutes before spreading.

SERVES 8 PREP TIME: 20 MINUTES TOTAL TIME: 2 HOURS 40 MINUTES (WITH CHILLING)

½ cup (1 stick) unsalted butter, melted, plus more for pan

½ cup sugar

1 large egg

1 teaspoon pure vanilla extract

½ teaspoon salt

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

2 pints ice cream (any flavor), softened slightly

1 Preheat oven to 350°F. Butter a 10-by-15-inch rimmed baking sheet; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.

2 Whisk together butter and sugar; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared pan, smoothing top. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.

3 Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, smoothing with an offset spatula, then top with remaining half of cake, cut side down. Return assembled dessert to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.

4 Unwrap; using a serrated knife, cut into 8 rectangles, wiping blade with a damp kitchen towel between