Try this healthy sugar free ice cream sandwich!

Spring is officially here! What better way to celebrate the warmer weather than with a delicious sugar free dessert? These banana, honey and macadamia ice cream sandwiches from Lorna Jane Clarkson’s gorgeous book Nourish: The Fit Woman’s Cookbook ($44.99) taste even better than they look!

Banana, honey and macadamia ice cream sandwiches

Makes 6


Ice cream

1 cup (140g) macadamias

2 organic free-range egg yolks

2 tablespoons raw honey

pinch Himalayan pink salt

1. cups (400ml) coconut cream

½  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

  1. Preheat oven to 180°C/350°F.
  2. Place nuts on an oven tray. Roast about three 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 five minutes or until mixture has 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.
  5. Pour mixture into a loaf pan, cover with foil; freeze four hours or overnight. If you don’t have an ice-cream machine, pour mixture into a loaf pan, cover with foil Freeze four hours, scraping sides of pan and mixing ice cream well with a fork every one hour. Freeze overnight.
  6. To make the macadamia biscuits, preheat oven to 170°C/330°F. Line two oven trays with baking paper.
  7. 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.
  8. Sandwich ice-cream between biscuits. Freeze until ready to serve.