Peach macadamia ice-cream bars

Ingredients

• 825g can peaches in mango and natural juice
• 1/3 cup macadamia nut halves
• 4 cups reduced-fat vanilla ice-cream, softened

Method

1. Lubricate a 3cm-deep, 20cm x 30cm lamington pan. Line with baking paper, allowing a 5cm overhang on long sides.
2. Blend peach mixture until it gets almost soft. Pour into prepared pan. Smooth surface. Cover up face with plastic wrap. Freeze up for 2 hours or until just hard.
3. Take out pan from freezer. Softly press macadamias into peach mixture. Top with ice-cream. Smooth the surface. Cover up surface with plastic wrap. Freeze for 3 hours or until firm.
4. Take out ice-cream mixture from pan. Put on a board. Cautiously cut crossways into 10 x 3cm- wide strips. Cut each strip in half to make 20 bars.
5. Put in freezer until ready to serve.