Native wattleseed ice-cream with toasted macadamias


Native wattleseed ice-cream with toasted macadamias

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Cool off this summer with this delicious wattleseed flavoured ice-cream.

Ingredients (Serves 6 to 8)

  • 1 tbsp wattleseed, ground
  • ⅓ cup rice malt syrup or raw honey
  • 2 x 400 ml cans coconut cream
  • 1 x 400 ml can coconut milk
  • 1 ½ tbsp vanilla powder or essence
  • ½ cup macadamias, crushed


Prepare the wattleseed by measuring out a tablespoon into a cup and adding a tablespoon of near boiling water then leave to soak for 5 minutes.

Place the wattleseed, rice malt syrup, coconut cream, coconut milk and vanilla in a blender and blend until smooth.

Pour the mixture into large zip-lock bags, squeezing out as much air as possible, and seal.

Lay the bags on a baking tray or dinner plate and freeze until just frozen (approximately 2 hours).

Remove the zip-locks from the freezer and bend them to break up the mixture into small pieces.

Place the mixture in a food processor (in batches if needed) and process until smooth.

Spoon the ice-cream mixture into a 2-litre-capacity tin and freeze for 3 hours or until just frozen.

Toast the macadamias in a hot, dry pan for a few minutes until just golden, the sprinkle over the ice-cream to serve.

Recipes and food photography: Sally O’Neil, The Fit Foodie.


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