White Chocolate & Macadamia Ice Cream Sandwiches

Difficulty: Easy

Makes 9 pieces

Summer is just about here for us Australians so I thought I would try another ice cream sandwich. This time with delicious chunks of macadamia nuts and white chocolate, it’s the perfect summer dessert. My taste testers are sure to demand more and more of these as the weather heats up, so keep an eye out for plenty of variations. A word of warning though; in your haste to access this sweet treat, don’t make the mistake of dropping one third on the floor (sad but true story).

Ingredients

• 1 packet of Arnott’s Nice biscuits (yep, vegan!)
• 2 cartons of Soyatoo Whipping Cream
• 1 can of Soymilke Soy Condensed Milk
• 2 tablespoons of vanilla essence (more or less depending on your desired strength)
• 1 block of Sweet William White Chocolate, melted
• 1 block of Sweet William White Chocolate, broken into chunks
• 1 cup of unsalted macadamia nuts (you can cut these in half if you’d like smaller chunks)

Method

1. Line a freezer-safe, rectangular dish with baking paper.
2. Lay 9 Nice biscuits on the bottom of the dish, sugary side down.
3. In a large bowl, combine cream and soy condensed milk until well mixed.
4. Add vanilla essence and melted white chocolate.
5. Fold in macadamia nuts and white chocolate chunks until distributed well.
6. Pour mixture on top of the biscuits and even out with a spatula.
7. Lay the remaining 9 Nice biscuits on top, sugary side up.
8. Place in the freezer until set (around 5 hours should do the trick).
9. Once set, remove from freezer and cut carefully, using the biscuits as a guide (don’t drop them on the floor like I did!)
10. Serve ice cold.