Macadamia Florentine ice-cream sandwiches

These macadamia Florentine ice-cream sandwiches are such a delicious treat for dessert on a hot day! Top with dried fruit, nuts and glacé ginger to make these extra festive.

  • 45 mins preparation
  • Serves 6
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  • 80 gram butter
  • 3/4 cup caster sugar
  • 1/4 teaspoon sea salt flakes
  • 300 millilitre thickened cream
  • 3/4 cup plain flour
  • 1/4 teaspoon ground ginger
  • 3/4 cup coarsely chopped macadamias
  • 1/4 cup dried cranberries
  • 1/4 cup glacé ginger, coarsely chopped
  • 150 gram dark chocolate, coarsely chopped
  • 6 scoops vanilla ice-cream


  • 1
    Preheat oven to 160°C. Line 2 large oven trays with baking paper.
  • 2
    Melt butter in a medium saucepan over medium heat. Add sugar, salt and cream. Cook, stirring, for 2 minutes or until well combined. Fold in flour and ground ginger (don't overmix). Remove from heat.
  • 3
    Once mixture is cool enough to handle, work in batches, dropping 2 tablespoons of mix on top of each other onto prepared trays, leaving a 3cm gap between each dollop (mixture should spread to an 8cm round and make 12 rounds in total). Sprinkle macadamias, cranberries and glacé ginger evenly over the Florentines.
  • 4
    Bake Florentines for 22 minutes or until light-golden in the centre, rotating trays during cooking so they brown evenly. Cool on trays.
  • 5
    Microwave chocolate in a small bowl on high in 30-second bursts, stirring well between each burst, until melted. Cool slightly.
  • 6
    Scoop slightly softenedice cream into 6 large balls. Sandwich 1 scoop between 2 Florentines, placing Florentines top-side up. Gently press together to form even sandwiches. Dip each sandwich a third of the way down into melted chocolate. Place on a tray and freeze until chocolate sets.
  • 7
    Serve ice-cream sandwiches straight from the freezer.


Florentines can be made up to 3 days in advance. Store in an airtight container.