Frozen Treats

• ½ cup Chelsea Caster Sugar
• 2 eggs
• ½ cup milk
• 1 tsp vanilla essence
• 1 cup flour
• 60g melted butter 

• CREAM SHELL
• 300ml Thickened Cream
• 1 Tablespoon Chelsea Caster Sugar
• 2 Tablespoons Brandy
• 8 Macaroons

• FILLING
• 825g Apricot Halves
• 1 Tablespoon Brandy
• 1 Tablespoon Chelsea Honey Maple Flavoured Syrup
• 2 Teaspoons Gelatine

• 250 g fresh or frozen mixed berries
• 600 g low fat vanilla yoghurt
• 2 egg whites
• 2 tbsp Chelsea Honey Maple Flavoured Syrup 

• 250g strawberries, hulled, plus 125g extra, hulled, finely chopped
• ½ cup (110g) Chelsea Caster Sugar
• 500g Greek Yogurt
• ½ cup (125ml) pure (thin) cream
• 24 extra-thick ice cream wafers (natural flavour), to serve

• 450g Chelsea Caster Sugar
• 8 pomegranates

• ¾ cup unsweetened coconut water
• Juice of one large lemon, about ¼ cup
• 1 heaped tablespoon Chelsea Maple Flavoured Syrup
• A small handful of fresh mint leaves
• ¼ lemon, finely sliced

• 200g peeled and deseeded rockmelon, roughly chopped
• 1½ cups low-fat plain yoghurt
• ¼ cup Chelsea Icing Sugar, sifted

• 3 cups loose clean snow or shaved ice
• 2 tablespoons milk
• ¼ cup Chelsea White Sugar
• 1 teaspoon vanilla extract

• 250g strawberries
• 250g raspberries
• 125g blueberries
• 2 cups Chelsea White Sugar
• 3 cups water
• 1 litre lemonade

• ½ cup Chelsea Raw Sugar
• 1 cup water
• 2 tbs fresh mint leaves
• 2 cups chopped pineapple
• Finely grated rind of ½ lime
• 2 tsp lime juice

• 2 ½ cups (700g) thick Greek-style yoghurt
• 2 ½ cups (700g) coconut yoghurt
• 600ml thickened cream
• 3 cups (360g) Chelsea Icing Sugar, sifted
• ½ cup (45g) cacao powder 

Lamington crumb

• ½ cup (125ml) Chelsea Easy Pour Maple Flavoured Syrup
• 2 tbs cacao powder
• 100g sponge fingers
• 1 cup (70g) shredded coconut

Ice-Cream Filling

• 2L vanilla ice-cream, softened
• 120g chocolate coated turkish delight, finely chopped

Biscuits

• 250g butter, diced and softened
• 1 cup Chelsea Icing Sugar
• 2 cups plain flour
• ¼ cup cocoa
• 30g shelled pistachios, chopped

To Decorate

• 60g dark cooking chocolate, melted
• Chopped pistachio, extra
• Dried rose petals

• 1 cup Chelsea Raw Sugar
• 1 cup water
• ⅓ cup mint leaves
• 2.5kg seedless watermelon
• ⅓ cup lime juice

• ⅔ cup (150g) Chelsea Caster Sugar
• 3 ripe mangoes
• ⅓ cup (80ml) lime juice (from about 3 limes), plus lime wedges to serve

Cayenne salt

• 2 tsp sea salt flakes
• 2 tsp caster sugar
• ½ tsp cayenne pepper

• 500g fresh or frozen raspberries
• 200ml cold water
• 125g Chelsea Caster Sugar

• ¾ cup Chelsea White Sugar
• ¾ cup water
• Flavouring/Colour (ideas berry, coconut, blueberry, pineapple)
• Ice