Make delicious banana, honey and macadamia ice cream sandwiches with this exclusive recipe from Lorna Jane’s first cookbook!

Makes six. Prep + cook time: 90 minutes (plus freezing).

Nutritional count per ice cream sandwich: Protein (6.4g), carbohydrate (28.8g), total fat (50.5g), fibre (1g).

NOURISH: The Fit Woman’s Cookbook will be released on Tuesday 8 July in Lorna Jane stores. Read our interview with Lorna Jane about her first cookbook here! 

Ingredients:

Banana, honey & macadamia ice cream sandwiches:

  • 1 cup (140g) macadamias
  • 2 organic free-range egg yolks
  • 2 tablespoons raw honey
  • Pinch of Himalayan pink salt
  • 1 cup (400ml) coconut cream
  • 1/2 cup mashed banana

Macadamia biscuits:

  • 1 cup (140g) macadamias
  • 1/3 cup (75g) coconut sugar
  • 1 teaspoon ground cinnamon
  • 1 organic free-range egg white

Method:

  1. Preheat oven to 180°C/350°F.
  2. Place nuts on an oven tray; roast about 3 minutes or until browned lightly. Cool. chop nuts finely.
  3. Whisk egg yolks and honey in a medium heatproof bowl set over a medium saucepan of simmering water; continue whisking for 5 minutes or until mixture is doubled in size and is white and fluffy.
  4. Remove bowl from heat; whisk in salt, coconut cream and banana until well combined. Fold in the chopped nuts. Pour mixture into an ice-cream machine; following manufacturer’s instructions, churn ice-cream for about 10 minutes or until the mixture has frozen considerably. Pour mixture into a loaf pan, cover with foil; freeze 4 hours or overnight. If you don’t have an ice-cream machine, pour mixture into a loaf pan, cover with foil; freeze 4 hours, scraping sides of pan and mixing ice-cream well with a fork every 1 hour. Freeze overnight.
  5. To make the macadamia biscuits, preheat oven to 170°C/330°F. Line two oven trays with baking paper.
  6. Process nuts, sugar and cinnamon until fine. Transfer to a medium bowl; stir in egg white until mixture is combined. Drop level tablespoons of mixture onto trays, spread into 5cm circles. Bake about 12 minutes or until golden. Cool on trays.
  7. Sandwich ice-cream between biscuits. Freeze until ready to serve!