Some would argue that the season is over for frozen desserts but I say coffee ice cream all year round! Fresh dairy and quality coffee are always readily available. Also pie season is upon us and à la mode is always à la mode.

Personally, I prefer my ice cream blended into a thick, creamy beverage. To the rest of the world it's a frappe or a milkshake but where I'm from, Rhode Island, we call them cabinets and we specialize in the coffee variety. I grew up drinking this heavenly treat at Delekta's, a mom and pop pharmacy seated on Main Street in Warren's sleepy town center. Delekta's makes their own coffee syrup and serves your beverage half in a classic soda pop glass and half in the malt mixer it was made in. A perfect pick-me-up for a bad day or a...well, actually I think these are perfect for any day, any weather, any mood.

What's not to love about ice cream cones with faces and personalities? I mean, besides the fact that they become immediately unappetizing...

The Ice Cream People is dedicated to posting any and all instances of anthropomorphic ice cream cones. In their own words "a collection of evidence, meant to support the existence of the Ice Cream Person." Weirdly enough, there's lots of material up there. Have a look-see, you may find your favorite cartoon/worst dessert nightmare. The best part: you can download a template and create your own.

The supercomputing sofa makers at Cray have teamed up with scientists from the University of Edinburgh to attack a slippery problem in modern physics: modeling the behavior of soft matter like ice cream.

Always been a fan of espresso on ice cream (Toscanini's sweet cream w/ a shot, please).

But the folks at Kitchn are mixing it up a little: instead of hot 'spresso on cold vanilla, they advocate a shot of Scotch instead, with the liquor's alcohol softening the ice cream instead of the heat of the coffee.  Sprinke with a little espresso powder, and you're all set.

Hi! I’m Alexandra and I am a new (excited, naive and food-obsessed) intern at Culture. I don’t know a ton about cheese but I love to eat it and I am eager to learn more. Will has asked me to make my first blog post and I immediately thought of ice cream. Get ready for your mind to be blown.

I cannot think of a better way to savor the last few days of warm California weather than with this amazingly delicious and savory ice cream recipe. I would have never thought to pair cheese and ice cream, but I must say that this Honey Goat Cheese and Fig Swirl Ice Cream, via Erin's Food Files, not only sounds fun to make, but even more fun to eat.

Although winter is finally upon us here in Boston, I was struck with the urgent and somewhat inappropriate desire for ice cream after working the lunch shift. I felt awkward about this quest, considering the weather, and was not surprised to find myself alone in the shop. I got myself a GIANT cone (with chocolate sprinkles), and took a seat to gorge myself and watch the world go by. Here I discovered the not-so-secret role of ice cream on a November day.