Chocolate, honey and macadamia is a nutty combination that is both sweet and utterly delicious. They're perfect for summer or spring afternoon treats!
1 l honey, caramel and macadamia ice-cream
400 g dark chocolate
2 Tbsp vegetable oil
1 Tbsp chopped honey-coated macadamia nuts
- Set aside 1L Woolworths Honey Caramel Macadamia Ice Cream for 10 minutes to soften slightly. Transfer to a large bowl and beat with a wooden spoon until almost smooth. Pour into two 4-hole popsicle moulds, tapping on bench to remove air bubbles. Insert sticks and freeze for 8 hours. Run moulds under hot water briefly, then remove ice-creams. Arrange on an oven tray lined with baking paper. Freeze for 1 hour.
- Combine 400g melted dark chocolate and 2 Tbsp vegetable oil in a medium bowl and mix until smooth. Dip ice-creams into chocolate to coat and return to tray. Sprinkle each with 1 Tbsp chopped honey macadamias. Freeze for 30 minutes or until ready to eat. Serve