- 825g can peaches in mango and natural juice
- 1/3 cup macadamia nut halves
- 4 cups reduced-fat vanilla ice-cream, softened
Grease a 3cm-deep, 20cm x 30cm lamington pan. Line with baking paper, allowing a 5cm overhang on long sides.
Blend peach mixture until almost smooth. Pour into prepared pan. Smooth surface. Cover surface with plastic wrap. Freeze for 2 hours or until just firm.
Remove pan from freezer. Gently press macadamias into peach mixture. Top with ice-cream. Smooth surface. Cover surface with plastic wrap. Freeze for 3 hours or until firm.
Remove ice-cream mixture from pan. Place on a board. Carefully cut crossways into 10 x 3cm- wide strips. Cut each strip in half to make 20 bars. Place in freezer until ready to serve.