For dessert with drama.

Don't knock it 'til you try it. The creaminess of avocado flesh works beautifully in ice-cream.

Vietnam's cà phê sữa đá (iced milk coffee), but in frozen dessert form.

It's the classic pairing of oysters with lemon, but with a little elegant tweak.

A cool spin on the traditional yuletide pud.

The traditional Christmas treat receives a very Australian makeover.

Why didn't we think of this before?

Taking inspiration from Weiss bars, these frozen treats are made for summer.

If you're in need of sophisticated refreshment (with a touch of booze), look no further.

The ice-cream sandwiches you need.

These plum snow cones deliver big on flavour and refreshment – they’ll cool you down in a snap on a warm summer’s day.

A textural, refreshing Persian dessert.

A no-churn frozen confection that's as easy to make as it is delicious to eat.

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

A simple, fresh and fruity way to finish a meal.

Mangoes and coconut are a dreamy summer pair. Here we've used them as the base for a granita that then gets a kick from makrut lime leaves and plenty of lime juice.

These pineapple-lime icy poles are offset by a creamy coconut base. The addition of a lemon myrtle and mint dip is the finishing touch you never knew you needed - until now.

Dark chocolate semifreddo is topped with a cinnamon, clove and nutmeg-spiced pavlova for a show-stopping finish to a meal.

Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.

Watermelon makes for a refreshing summer treat on its own but with the addition of basil, its flavour is transformed into something altogether more delicious. Try this powerful combination in a shaved ice dessert.

Breakfast or dessert, this fruit salad is a refreshing sugary hit at any time of day.

This simple dessert is sure to be a hit at any summer party. Add some crunchy granola to make a tasty breakfast dish.

Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.

"Making strawberry ice-cream just got easier - with this no-churn version you don't need any special equipment," says Curtis Stone.

For an even easier banana sundae, pick up the coconut ice-cream from your favourite gelateria.

With roast peach ice-cream, crisp pistachio meringue and tangy sherbet, this ice-cream sandwich is sure to be a summer hit.

Dig in – that frosty layer of coconut sorbet gives way to herby sorrel jelly and sweet mini-spheres of piel de sapo melon.

Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo

Emma Knowles fast recipe for melon and frozen yoghurt sundae with lime-vanilla caramel.

Lisa Featherby recipe for pisco, lime and strawberry slushies.

Nothing beats a good granita.

Australian Gourmet Traveller recipe for blood orange and Aperol slushie.

Tiramisù in gelato form? Sign us up.

Australian Gourmet Traveller recipe for roast peach and goat’s milk gelato.

Australian Gourmet Traveller recipe for lemon sorbetto.

Australian Gourmet Traveller recipe for fig, honey and ricotta semifreddo by Beccofino, Brisbane.

Is there a more refreshing way to stay cool this summer?

Need a Christmas dessert that combines the traditional and the modern? This one ticks the boxes.

If there's a better way to use up leftover Christmas pudding, we've yet to find it.

Australian Gourmet Traveller recipe for frozen Christmas pudding.

So summery, so refreshing.