Ice-cream

Packed with crunch, sweetness, acidity and spice, this recipe plays with tried and true texture and flavour combinations in the best of ways.

Is it a cheesecake? Is it an ice-cream? Adelaide's JoyBird marries the two creamy desserts into one.

After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.

An unbeatable classic by the Sydney Italian-ish restaurant.

Part sorbet, part gelato, part meringue. This slice has it all.

It has salt, sweetness, and crunch, and smashed over ice-cream, this is tough dessert to beat.

Brushed with rapadura sugar and doused in muscat, you'll want to sink your teeth into these as soon as possible.

No ice-cream maker? No problem.

This ice-cream, sponge cake and hokey-pokey mash-up is what it's all about.

Looks like an ice-cream sandwich, tastes like an Anzac biscuit.