macadamia ice-cream



  • 2 medium mangoes, peeled, cut into 1cm pieces
  • 1/2 cup unsalted macadamia nuts, chopped
  • 1/4 cup shredded coconut
  • 2 litres vanilla ice-cream, softened (see note)
  • Chopped mango, to serve


Step 1


Fold mango, nuts and coconut through ice-cream. Spoon into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan.

Smooth surface.

Cover with plastic wrap to prevent ice crystals forming. Freeze overnight or until firm.

Remove ice-cream from the freezer 5 minutes before serving. Serve with chopped mango.

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