You’re Going To Love These Macadamia Inspired Ice Cream Recipes

Blondie, cookie and parfait recipes inspired by Golden Macadamia Blondie gelato flavour.

Blondie (White Chocolate Version of a Brownie)

Ingredients:

• 225g butter
• 200g white chocolate
• 175g self-raising flour
• 200g brown sugar
• 100g caster sugar
• 3 eggs
• Tap vanilla

Steps:

1. Melt chocolate and butter in microwave on 30-second bursts, place aside and place flour in a separate bowl.
2. Combine egg and sugars and beat with an electric mixer until light and fluffy.
3. Combine all ingredients in place into a greased tin and bake at 180C in the oven for 30 mins.

Cookies with Macadamias

Ingredients:

• 125g butter
• 1 cup brown sugar
• ¼ cup caster sugar
• 1 egg
• 1tsp vanilla
• 1 cup self raising flour
• ¾ cup plain flour
• 1tsp baking powder
• 1 cup toasted macadamia

Steps:

1. Cream butter and sugar until light and fluffy.
2. Add egg and vanilla, and beat until combined.
3. Sift flours and baking powder over mix; then stir to combine. Finally, fold in macadamias until evenly spread through the dough.
4. Use a two dessert spoon to form balls of dough and place them on a baking sheet about 5cm apart.
5. Bake in a 160C oven for about 12 minutes.

Toasted Macadamia Parfait

Ingredients:

• 175g macadamia
• 250g cream
• 1 egg
• 3 egg yolks
• ¾ cup sugar
• salt

Steps:

1. Place macadamia on a small tray and place in oven to toast until skins begin to lift and the nuts are golden brown, about 8 – 10 minutes. Place nuts into a food processor and process until they form a rough butter. Set aside.
2. Place cream in a bowl and whip to soft peaks. Set aside.
3. Place egg, yolks, and sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk until combined. Place a bowl over a saucepan of simmering water and beat with an electric mixer until the mix is light and fluffy approximately 5-7 minutes. Remove from heat and allow mixture to cool. Add macadamia butter and fold to combine. Add whipped cream and fold through. Add salt to taste, then transfer to a piping bag.
4. Pipe mixture into 8 x 7cm dome moulds and level surface with an offset spatula. Place in freezer until set and ready to serve.