Nougat Ice Cream:
1-litre store-bought vanilla bean ice cream
1 ½ cups nougat, roughly chopped (choose from Supreme or Salted Caramel)
Macadamia Cranberry Blondie:
180g butter, softened
¾ cup caster sugar
½ cup firmly packed brown sugar
1 tsp vanilla essence
3 large eggs
2 cups self-raising flour, sifted
1 cup Alison’s Pantry Natural Macadamias, roughly chopped
¾ cup Alison’s Pantry Cranberries
100g white chocolate, coarsely chopped
Icing sugar, to dust
- The day before needed, leave the ice cream at room temperature for about 30 minutes or until half-melted. Stir in the nougat to evenly distribute. Pack the ice cream back into the container and refreeze until set.
- Heat oven to 160°C. Grease a 17 x 27cm slice tin and line with baking paper, leaving an overhang on all sides. In a bowl, beat butter, sugars and vanilla until pale and creamy.
- Beat in eggs, one at a time then beat for 1 minute more. Turn mixer speed to low and gradually beat in the flour. Stir in macadamias, cranberries and white chocolate.
- Spread mixture into prepared tin. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. Leave to cool and firm in the tin. Remove from the tin and cut into 15 squares. Dust with icing sugar.
Serve warm as a dessert topped with scoops of Nougat Ice Cream.
This recipe was created by Julie Le Clerc for Alison’s Pantry.