Desserts in Australia

Chocolate, banana and vanilla with choc flakes through a two litre tub.

Swirls of pink, green and yellow through a two litre reduced fat tub.

Coffee ice cream with chocolate-coated almonds and a Grand Marnier sauce swirl.

Plant-based vanilla ice cream in a tub - dairy-free but still scoopable and creamy.

A creamy slab stacked with cookies, choc biscuits at one end and choc with cookie pieces at the other.

A chocolate and wafer centre under a milk chocolate coating with wafer pieces.

Dense, rich, baked cheesecake - heavier and more decadent than the standard Sara Lee.

Marshmallow and chocolate ice cream with peanuts and raspberry syrup in a wafer cone.

Reduced fat vanilla ice cream sold in slices rather than in a tub.

A single serve cup of plain vanilla ice cream made with 26% cream.

Pink strawberry ice cream with a fruity, slightly tangy edge.

Chocolate sponge and coconut replace the biscuit crumb, with a jam-flavoured centre.

Salted caramel ice cream with caramel sauce swirled through the base.

Cola and creamy vanilla on a twin pole that snaps down the middle.

A push-up fruit ice in raspberry and pineapple, eaten from a cardboard tube.

A mint slab with mint crisps, choc biscuits at one end and choc with cookie crumbs at the other.

Vanilla ice cream with honeycomb toffee pieces through it, in a 1 litre tub.

A tropical fruit ice coating wrapped around a vanilla ice cream centre.

Salted caramel ice cream folded with chunks of golden honeycomb.

Dense date pudding with butterscotch sauce - the Australian pub dessert, from the freezer.