Caramel and macadamia ice cream tart

This decadent ice cream tart is so delicious you’ll be going back for more. Plus, you can make it the day before for fuss-free entertaining.



Note: + 1 1/2 hours chilling and 4 hours freezing



  • 250g gingernut biscuits
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 120g butter, melted
  • 3/4 cup (165g) brown sugar
  • 1L tub Connoisseur Caramel Honey Macadamia Gourmet Ice Cream, softened
  • 2 tbs cornflour
  • Chocolate curls, to decorate
  • Toasted macadamias, to decorate
  • Vanilla meringue kisses, to decorate



Place biscuits, ginger, cinnamon and nutmeg in a food processor. Process until finely crushed. Add the butter and process until well combined. Spoon mixture into an 11cm x 34cm rectangular tart tin with removable base. Use the back of a spoon to press mixture into base and sides of tin. Place in the fridge for 30 mins to chill.


Combine the sugar and 400g of ice cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Combine the cornflour and 2 tbs water in a jug. Add to sugar mixture and cook, whisking constantly, for 4-5 mins or until mixture thickens and is a dark caramel colour. Pour over the biscuit base in the tin. Chill for 1 hour or until firm.


Spread the remaining ice cream over the caramel layer in the tin. Freeze for 4 hours or until firm.


Place tart on a serving plate. Top with chocolate curls, macadamias and meringues. Serve immediately. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.