• Macadamia cookie and tropical ice-cream sandwiches (Petrina Tinslay)Source: Petrina Tinslay

An easy and delicious ice-cream sandwich, that can be served as a dessert or a snack and offers a myriad of flavour combinations.


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  • 125 g butter, at room temperature
  • ⅔ cup raw sugar
  • 1 tsp vanilla essence
  • 1 egg
  • ¾ cup plain flour
  • ½ tsp bicarbonate of soda
  • 1¼ cups rolled oats
  • 1 cup salted macadamia nuts, coarsely chopped
  • selection of store-bought, tropical-flavoured ice-cream and sorbets

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C. Combine the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add the vanilla and egg, beat until well combined.

Sift together the flour and bicarbonate of soda. Using a wooden spoon, mix the flour, rolled oats and macadamia nuts into the butter mixture.

Place 1 tablespoon of the mixture onto a lined baking tray and flatten to 1 cm thick. Repeat with remaining mixture.

Bake for 10-12 minutes or until golden brown and crisp. Allow to cool on trays.

Once cold, sandwich the ice-cream or sorbets between the biscuits and serve immediately or store in the freezer until ready to serve.



• We used coconut and pineapple ice cream, lychee, passionfruit and watermelon sorbets.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.