Ice-cream

Traditional and delicious, bread and butter is a winning combination. In ice cream form? Even better.

The caramel can be made in advance; simply thin with a little hot water before serving.

Heaven on a plate.

This grown-up ice-cream cake marries traditional Christmas flavours with a salted crumb and an indulgent chocolate and whisky sauce.

This recipe calls for a pear poaching syrup made with shiraz gin that flavours and colours the pears, but doubles as the base for the accompanying ice-cream.

These rich little puddings have been adapted from one of Neil Perry's classic sticky date recipes to feature a deliciously surprising sesame hit.

For dessert with drama.

We've hacked the recipe for fast summertime refreshment.

Come for the mochi, stay for the ice-cream. This dessert creation is a one-two hit of chewy and creamy textures.

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.

We love the ruby colour of this dessert cocktail, as well as its make-ahead potential. It has easy entertaining written all over it.

The traditional Christmas treat receives a very Australian makeover.

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

Hazelnut cakes topped with ice-cream and drizzled with a spiked coffee syrup – bliss.

Pineapple and caramel – it's a combination that just works.

This signature dessert on Nomad's menu is a beautiful interplay of flavours and textures.

Where ice-cream, meringue and a brownie base combine into one grand flourish of a dessert.

Galettes are one of the easiest pastries to prepare - the more rustic it looks, the better.

A grown-up version of the ice-cream spider that's been missing from your life.

A textural, refreshing Persian dessert.

The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.

Chef Mike McEnearney's express version of the fruity dessert.

This hazelnut-semifreddo version of the classic Yule log is here to save your Australian Christmas.

The ice-cream sandwich of your dreams awaits.

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.

A crowd-pleasing dessert that’s made in no time you say? This banana split delivers.

Harley & Rose's banana sundae is a mix of tropical notes and familiar flavours: think coconut sorbet, Brazil nuts and a dark chocolate sauce.

The striking colour of this passionfruit semifreddo only adds to the fun of an ice-cream sandwich. We've added wattleseed and macadamia nuts to our biscuits for extra texture and Australian flavour.

A simple dessert with minimal fuss and maximum flavour.

Strawberry ice-cream without a need for a machine? Yes, please.

A tower of pastry and ice-cream, crowned with fresh and freeze-dried raspberries? Now that sounds fun.

"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.

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.

Milko meringue ice-cream sandwiches recipe - For milk ice-cream, bring milk, cream and vanilla seeds to a simmer in a saucepan.

"Even though dried kelp or kombu is Japanese, it's always associated with Noma," says Clugston. "When you roast kombu it's rich and dark and packed with umami and salty, almost like liquorice."

Ginger waffles with matcha ice-cream recipe - For matcha ice-cream, whisk yolks and sugar in a bowl until very pale (5-6 minutes). Meanwhile, bring cream and milk just to a simmer, pour into yolk mixture, whisking continuously, then return to pan.

This warm cake gets gooier as the banana and olive oil ice-cream melts into a sauce. It'll remind you of the sticky puddings of your childhood.

Isaac McHale's take on the classic mint ice-cream cone topped with chocolate flakes is sure to be a hit.

This jewel-like jelly is a thing of beauty. If you're feeling fancy, add some caramelised apricots afterwards.

"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.

Pontoon's raspberry jelly, chocolate and vanilla ice cream- Bring cream, milk, vanilla and sugar just to the boil, then remove from heat. Lightly beat eggs in a large bowl.

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

Soft chewy ginger biscuits make the perfect sandwich for scoops of ice-cream, while a glossy whisky-spiked caramel sauce adds lushness.

Christine Manfield's fine-dining take on a splice transforms the classic ice-cream popsicle into a beautiful cake layered with tropical sorbet and passionfruit ice-cream.

Anchovy's soft vanilla ice-cream and strawberries gets a kick of Kampot pepper in every scoop for a spicy dessert dish.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

These cookies are all about melt-and-mix, served warm as a fast wintry dessert.

Marion's recipe for olive oil cake with candied orange, Montenegro syrup with pumpkin-seed ice-cream, buttermilk sauce and extra pepitas.

Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?

Australian Gourmet Traveller feature recipe for choc-raisin choc tops

Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo

Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.

A super-fast recipe for blueberry and coconut ice-cream sandwiches.

A simple summer fruit salad enlivened with that zingy syrup.

Curtis Stone recipe for cast-iron peach cobbler with buttermilk ice-cream.

Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.

Lorraine Godsmark recipe for peachy panettone with cassata ice-cream for Gourmet Institute.

Recipe for caramelised pineapple with green Sichuan peppercorn ice-cream by Victor Liong from Lee Ho Fook restaurant in Melbourne.

Curtis Stone recipe for dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet.

Velvety pistachio ice-cream sandwiched between rounds of meringue? A perfect way to cap off a meal.

Recipe for rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream by Sean McConnell from Monster, Canberra.

Learn how to make a creamy chocolate ice-cream, served with shots of espresso for a late-night pick me up.

Custard is the base of many ice-creams – this version is best served within an hour or two of churning for a gloriously soft, melty consistency.

Gianduja, Italian meringue and gelato join forces in this dolce vita dessert from Sydney restaurant A Tavola.

Recipe for stout and chocolate puddings with chocolate malt ice-cream.

Recipe for apple crumble ice-cream sandwiches.

Recipe for violet ice-cream, blueberry, vanilla cream and meringue by Brent Savage for Gourmet Institute.

Australian Gourmet Traveller recipe for roast peaches with amaretti and Marsala ice-cream by Sagra, Sydney.

Australian Gourmet Traveller recipe for caramel ice-cream by Ruth Rogers from River Cafe in London.

Australian Gourmet Traveller recipe for torrone semifreddo from Lupino, Melbourne.

Australian Gourmet Traveller recipe for blueberry jelly, salted liquorice cream, almond cake and lime by Shaun Quade.

"This is an ideal dessert to finish a summer barbecue," says Lennox Hastie.

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Australian Gourmet Traveller recipe for coconut, spiced cherries and dark chocolate by Terre restaurant.

Australian Gourmet Traveller recipe for coconut, chocolate and raspberry ice-cream bombe.

Australian Gourmet Traveller recipe for buttermilk and strawberry soft-serve cones.

Australian Gourmet Traveller recipe for char-grilled banana splits with salted peanut caramel.

Australian Gourmet Traveller recipe for mini blueberry pies with lemon curd ice-cream and sherbet.

Australian Gourmet Traveller recipe for peanut butter parfait, soft chocolate, roasted peanuts and salted caramel by Andrew McConnell.

Australian Gourmet Traveller recipe for salty almond caramel from Sweet Envy.

Australian Gourmet Traveller recipe for vanilla puffs with milk ice-cream.