For some, the heralding of the warmer seasons is all about new growth, sunny days and fresh beginnings. For us, it's all about the ice cream.
That's why winter feels like a whole lot of waiting around. If it's too cold to eat ice cream, no one wants to get up from the couch. You know it's true.
Spring ushers in hope and the time to break out our beloved frozen confection is nigh. Ice-cream season is here and the world can start turning again.
Speaking of turning, while ice cream is perfectly satisfactory by the scoop, there is a manner of ways you can turn it into something even better. Prepare to rise.
This was Dan Hong's signature dessert when he was at Lotus and naturally it was worshipped by a devoted following. Source: Dan Hong
The dark chocolate cake base scaffolding a mountain of fudge brownie flecked vanilla ice-cream is getting us all hot under the collar. Source: Petrina Tinslay
Bananas Foster hails from New Orleans, a place that knows how to treat its ice-cream right. Source: Danielle Abou Karam
The perfect way to celebrate summer. Source: Alan Benson
Sweet both inside and outside. Source: Hachette Australia / Amy Neunsinger
Stack this conversation maker with figs, halva pieces and fresh honeycomb. Source: Adam Liaw
This inventive ice-cream twist on a classic American breakfast pairing is hard to beat. Source: Mark Roper
Enjoy your snack and keep one hand free for chasing bad guys. Source: Roland Persson
Because of course what baklava needs is to be even sweeter and richer. Source: Kulsum Kunwa
It's a portable classic Aussie fruit pav. Source: Benito Martin
Hello there cinnamon ice-cream with a cornflake crumb, deep-fried and served drizzled with honey. Source: Brett Stevens
Scoops of fried salted caramel ice cream smothered in homemade salted caramel, a creamy, sticky sensation. Thank you Jerry Mai for granting us the big spoon. Soft clouds of Persian fairy floss, pomegranate seeds, pistachios and berries add to the general dreaminess of this dessert. Source: Brett Stevens
It takes a little jiggling to cover the bar in chocolate, but apart from that, it's pretty straightforward. Source: Hardie Grant Books / David Frenkiel
This mango and coconut compilation involves drizzling mango coulis over coconut ice-cream and nobody can say no to that. Source: Audrey Fitzjohn
Rosewater, cardamom, pistachios and saffron bring all the kulfi flavour you need. Source: Parveen's Indian Kitchen
Please, by all means lead us astray. Source: Alan Benson
