COOKIE DOUGH & BLACKBERRY ICE-CREAM LOAF

SERVES 8 PREP + COOK 15 MINS + FREEZING + STANDING 1 litre vanilla bean ice-cream

cup roasted salted macadamias 200g shop-bought chocolate chip cookie dough ½ cup chocolate topping ½ cup frozen blackberries

Scoop half ice-cream into a medium bowl (return remaining half to the freezer until required). Stand 15 mins or until softened.

Grease 13.5cm x 24cm loaf pan. Line base and long sides with baking paper, extending the paper 2cm over sides. Sprinkle macadamias over base of pan.

Chop cookie dough into 1cm pieces. Add cookie dough to softened ice-cream with ¼ cup chocolate topping. Stir through until smooth. Spread ice-cream mixture over macadamias. Spread remaining chocolate topping over mixture. Freeze 1 hour or until firm.

After 45 mins, remove remaining vanilla ice-cream from the freezer. Scoop into medium bowl to soften. Stir through blackberries. Spread blackberry ice-cream mixture over cookie dough ice-cream in loaf pan. Freeze 4 hours or overnight, until frozen.

Remove from freezer 10 mins before serving to soften slightly. Serve in thick slices with extra macadamias, blackberries and chocolate topping, if desired.