Try This Sweet Treat: Healthy Homemade Ice Cream!

ROTWicecreamsandwich_banner847x409This is one recipe we have wanted to try since… well, forever! And now that it’s heading into summer in Australia, it was only a matter of time before we bumped heads, and delivered up a healthy homemade ice cream recipe. It’s possibly one of the easiest, mouth wateringly delicious things to make, and it makes our lactose-free sisters oh-so happy. Because no one should be without ice-cream in their life, right?


Taste testing would have to be one of our favourite times of the month. It would be unheard of NOT to try all the recipes we post on the blog. And you know what? There are a lot of out of this world yummy things that pass our lips on these taste testing adventures, but holy moly me oh my, this one is going straight to the recipe book!


The cherry on top of this already rocking recipe was the stroke of genius to sandwich the ice cream between a healthy chocolate biscuit.

Macadamia & Honey Ice Cream


What You’ll Need:

Try This Sweet Treat: Healthy Homemade Ice Cream!

Preparation Time: 15 minutes
Total Time: 4 hours 15 minutes (including freeze time)
Servings: Serves 6

  • 1 cup macadamias
  • 2 egg yolks (keep the white to use in an omelette!)
  • 2 tbsp. honey + extra to swirl
  • Pinch of salt
  • 400ml coconut cream
How to make it:
  • Preheat the oven to 150°C.
  • In a baking tray place the macadamias and then roast in the oven for 10 minutes. Set aside to cool.
  • In a heatproof bowl, add the egg yolks and 2 tablespoons of honey. Place the bowl over a pot of slowly simmering water and whisk.
  • Keep whisking for 3-5minutes, or until the mix has doubled in size and turned white and fluffy.
  • Remove the bowl from the pot.
  • Add the rest of the ingredients to the fluffy yolk and honey mix, whisking it well.
  • If you have an ice cream maker, pour the ice cream mix into it slowly. Let it churn for 10 minutes or so, or until it has frozen considerably, then drizzle in an extra tablespoon of honey, creating a swirl effect.
  • If you don’t have an ice cream maker, place the mix into a large container. Place in the freezer for a minimum of four hours, removing every hour or so to whisk and fork the mixture well.
  • Store any leftover ice cream in the freezer in a sealed container.

We sandwiched the ice-cream between a variation of our MNB chocolate shortbread recipe. This time we omitted the macadamias, flattened the mixture using a rolling pin and cut them out with cookie cutters.

So sporty sisters, if you’re in the mood for a sweet treat, we urge you to give the ice cream sandwich a try a test-drive. We know you’ll love it as much as we do!


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