Honey, macadamia & madeira ice cream cake
SERVES 8 PREPARATION 15 minutes (plus freezing time)
Grease and line a 20cm springform pan. Trim 450g madeira cake into 1.5cm slices. Press into base of pan, trimming to fit. Freeze 15 minutes. In a large bowl, combine 2L softened vanilla ice cream, ¾ cup chopped honey macadamias and ⅔ cup toasted desiccated coconut. Swirl ¼ cup honey through. Dollop over madeira cake and smooth top. Sprinkle extra 2 tbsp toasted desiccated coconut on top. Cover with plastic wrap. Freeze overnight.
MACADAMIA PRALINE Line an oven tray with baking paper. In a saucepan, stir 1 cup caster sugar and ¼ cup water on low until sugar dissolves. Boil, not stirring, 6-7 minutes until caramel in colour. Add 1 cup unsalted roasted macadamias, stir quickly to coat and transfer to tray. Set aside until hardened. Serve ice cream cake topped with macadamia praline shards.