Desserts

Mango frozen yoghurt - tangy, tropical, and lighter than ice cream.

Vanilla ice cream swirled in a chocolate-lined wafer cone with a chocolate tip - the icon.

A frozen chocolate thick shake in a pouch - squeeze, sip, and freeze.

Toffee and vanilla ice cream coated in chocolate and biscuit crumbs - the Australian icon.

Salted caramel cheesecake - the flavour trend that earned a permanent spot in the Sara Lee range.

Frozen Danish pastry with a spiced apple filling.

Hazelnut ice cream with Murray River salted caramel swirl - European nut meets Australian salt.

Salted caramel ice cream with speculoos biscuit pieces - the trend flavour in Bulla's premium tier.

Half cookie, half chocolate-coated ice cream bar - two formats in one incredible snack.

Vanilla ice cream sandwiched between two wafer biscuits - the handheld, no-drip format.

Premium vanilla ice cream with a creme anglaise ripple - custard-rich and velvety.

Peppermint ice cream in a dark chocolate shell - cool, crisp, and refreshing.

Vanilla cheesecake with a strawberry topping - the most popular Sara Lee cheesecake flavour.

A layered chocolate mousse dessert - light, airy, and elegant from the freezer.

Chocolate ice cream on a stick - the simple, reliable Paddle Pop for chocolate lovers.

Three-flavour ice cream between wafer biscuits - Neapolitan in sandwich form.

The Weis mango and vanilla combination in a scoopable tub format.

Chocolate ice cream in a 2L tub - rich, familiar, and family-sized.

Mixed berry fruit ice coating over vanilla ice cream - berries and cream, frozen.

Tangy lemon cheesecake - the citrus sharpness that cuts through cream cheese richness perfectly.