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Macadamia Chocolate Raspberry Ice Cream Log

Preparation time: 10 minutes | Freeze time: 4 hours (min, best overnight) | Makes 2 Litres


  • 2 litres (4 cups or 34 ounces) Chocolate ice cream, softened
  • 2 cups macadamia nuts, roughly chopped
  • 300g (10 ounces) frozen raspberries (save 1/3 cup for serving)
  • 150g (5 ounces) nougat
  • Extra roughly chopped macadamia nuts to serve


Line a 20 x 10cm (4 x 8 inch) loaf tin with parchment. Place ice cream into a large mixing bowl. Add macadamia nuts, raspberries and nougat to ice cream, using a spatula, gently fold through until just combined.

Press ice cream mixture into lined tin, level top with spatula. Cover top with parchment, place in freezer to allow ice cream to refreeze. This is best left overnight, or until ice cream is firm to the touch.

Remove ice cream log from tin with the baking paper. Serve slices of log with extra chopped macadamia nuts and frozen raspberries.

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