They say good things come in small packages, and sure enough, these decadent ice popsâ€”three inches tall, minus the sticksâ€”are downright delicious, blended from fresh peaches and heavy cream. Hand them out after you exchange vows, or pass them around late-night once the dancing heats up. One warning: We bet you can't eat just one.
No matter how you serve itâ€”between courses as a palate cleanser, with the cake, or as a late-night treatâ€”Palazzolo's divine sorbetto comes with its own soundtrack: a cacophony of spoons clinking empty bowls (4gelato.com). Select one of dozens of popular flavors (including tangerine, shown left), or go off-road with a custom order. Plan on having four to six ounces per guest at the ready.
Blackberry-cocoa sorbet is light and refreshing, no matter when you serve it. Cool off your crowd after outdoor vows with mini scoops presented in tiny cones or Chinese soup spoons. Or dish it out for dessert alongside shortbread cookies flavored with green tea, for a subtle sweetness that balances the tangy berries.
This classic refreshment is all grown up thanks to the addition of alcoholic syrups. During the reception, adults can help themselves at a station stocked with cups, crushed ice, and mojito, peach daiquiri, cosmo, and margarita cocktail syrups. Use glasses to catch drips and straws to slurp up every last drop.
Sur La Table olive oil cruets with pourers.
Refresh your guests with layer after colorful layer of icy treats. Creating this stacked confection is simpler than making a sundaeâ€”just spoon the slightly softened ice cream into a loaf pan (line the pan with plastic wrap first, and freeze one layer before adding the next). Our stripes, from top, are cantaloupe sorbet, peach frozen yogurt, strawberry ice cream, and raspberry sorbet.
A frozen treat will warm the hearts of guests at a wedding or shower when it's in the form of, well, a heart. For this elegant take on an ice cream sandwich, meringue is piped into heart shapes and baked; it is summery when filled with mango sorbet or strawberry ice cream, but any flavor is fine.
Ice cream without a cone is like jelly without peanut butter: It's great on its own but tastes so much better with its classic companion. Now guests can enjoy a drip-free ice cream cone with these delightful and delicious waffle cups. For a lick of extra visual punch, match the flavor of ice cream or sorbet to your color scheme.
For a cold and refreshing (and very fitting) dessert, give each guest a miniature wedding cake molded from sorbet, a palate cleanser. To make it extra special, the bride's and groom's initials are piped in chocolate along the edge of each plate, and the sorbet "cake" is garnished with raspberries.
Both ice creams should be the same consistencyâ€”slightly softened, but not meltedâ€”before swirling. If possible, churn the two flavors simultaneously. Otherwise, make the white-chocolate ice cream first and freeze it while churning the bittersweet-chocolate one.
Acknowledge Cupid's work with ice cream hearts in which his arrow has made its mark. Soften strawberry ice cream in a mixer on low, spread onto a rimmed baking sheet, and refreeze. Bake arrow-shaped tuiles. Just before serving, cut ice cream with a cookie cutter and place arrow.
Ice cream molded into the shape of a strawberry makes a cute accompaniment to slices of wedding cake or a sweet passed dessert on its own. We found these little gems at a specialty ice cream supplierâ€”easy to order, they are shipped in dry ice. Here's a tip for the caterer: A sprinkling of finely crushed nuts or cake crumbs on each plate will prevent the strawberry from sliding.