Desserts

Frozen pumpkin pie made with real heavy cream, Dickinson pumpkin, and pure cane sugar.

Vanilla ice cream with thick ribbons of chocolate fudge in a party-size tub.

Full-size New York cheesecake with graham cracker crust, pre-sliced into 12 portions.

Cinnamon-infused waffles with cinnamon-sugar bits baked throughout the batter.

Three-stripe ice cream combining classic vanilla, strawberry, and chocolate flavors.

Coffee ice cream with espresso grounds and Colombian coffee extract sandwiched between chocolate brownie crisps.

Buttery, rich ice cream loaded with roasted pecan pieces throughout every scoop.

Thai-style Namwa banana fritters in a crispy coconut, rice flour, and sesame seed batter.

Four cheesecake slices in New York, strawberry swirl, chocolate swirl, and turtle flavors.

Frozen fudge bars with a rich chocolate taste and lower fat content.

Chocolate ice cream with cookie crumbles and a fudge swirl.

Lowfat frozen yogurt with raspberry swirls and chocolate raspberry mini cups.

Rustic tarte with a buttery crust, sweet cream cheese layer, and sugar-sweetened peaches, hand-folded and baked.

Peanut butter ice cream with chocolate-covered peanut butter cup pieces.

Individual chocolate cakes with a warm, flowing ganache center.

Cake-flavored ice cream loaded with colorful sprinkles and sweet frosting swirls.

Creamy peanut butter filling in a chocolate cookie crust with chocolate chips.

Five-quart pail of vanilla ice cream made with rBST-free milk, about 30 servings.

Ice cream sandwiches with butter pecan filling and cookie wafers.

Caramel ice cream with fudge swirls and caramel-filled chocolate pieces.