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Produced in the Republic of South Africa
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Honey and Macadamia Nougat Ice Cream

Indulge in a cool, fresh and gourmet dessert that’s perfect for our sunny South African summer days.


  • 2 cups fresh cream
  • 2 large eggs, separated
  • ¼ cup honey
  • 45 g icing sugar, sifted
  • 150 g Macadamia Honey nougat, chopped
  • 50 g macadamias, roasted and chopped
  • 50 g Macadamia Nut Brittle, chopped
  • Figs, to serve



  • In a large bowl, beat the cream until soft peaks form.
  • Chill until required.
  • Whisk the egg yolks, honey and 30 g icing sugar until pale and thick.
  • In a third bowl, beat the egg whites until soft peaks form.
  • Gradually add the remaining icing sugar to the egg whites, and beat until glossy but not too stiff.
  • Add the Macadamia Honey Nougat pieces, nuts and Macadamia Nut Brittle to the yolk mixture, making sure they do not stick together.
  • Gently fold the egg yolks and the egg whites into the chilled cream.
  • Spoon into about four to six short glasses.
  • Cover with plastic wrap.
  • Freeze overnight.
  • When ready, serve with figs, nougat or brittle pieces.
  • Remember not to overbeat the cream and egg whites.


Hannah Lewry’s recipe and images are taken from Taste.

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