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. For a sweet decoration, 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 consistency -- slightly softened, but not melted -- 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.