Desserts at Connoisseur

Smooth pistachio gelato built on pistachio paste rather than flavouring alone.

Strawberry ice cream made with Camarosa strawberries, crushed to purée and swirled as sauce.

Mint ice cream with crushed cookie pieces under a chocolate coating.

Caramel and honey ice cream with macadamia pieces, made with Australian honey and nuts.

Rich chocolate ice cream with a swirl of Belgian chocolate sauce through it.

Gelato folded with biscotti crumb, coated in milk chocolate and slivered roasted almonds.

Matcha green tea ice cream with white chocolate flakes folded through it.

Vanilla ice cream folded with crushed dark chocolate biscuit pieces in mixed sizes.

Hazelnut ice cream threaded with a salted caramel swirl made with Murray River salt.

Vanilla ice cream with caramel sauce and chewy brownie pieces folded through.

A plant based stick with vanilla, brownie crumb and a dark chocolate coating.

Full-size caramel sticks with Murray River salt flakes, milk chocolate and macadamia pieces.

Salted caramel ice cream with Murray River salt flakes and roasted macadamia pieces.

White chocolate ice cream swirled with raspberry syrup from Tasmania's Derwent Valley.

Caramel ice cream with Murray River salt flakes, coated in milk chocolate and macadamias.

Vanilla ice cream through with crushed cookies, wrapped in milk chocolate and more crumb.

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

A plant based tub with crushed hazelnuts and a chocolate swirl made with Ghanaian cocoa.

Dense vanilla ice cream made with Madagascan vanilla extract and visible bean specks.