Macadamia Chocolate Raspberry Ice Cream Log
Thursday, December 8, 2011 at 11:40PM
Julie in Recipes

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



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.

Article originally appeared on Macadamia Nuts from Teak Lane Farm (
See website for complete article licensing information.