Method

• 1.
  Preheat oven to 180°C and line 2 baking trays with baking paper.
• 2.
  For the Anzac shards, using an electric mixer, beat butter and sugar until thick and pale. Add remaining ingredients and beat until combined.
• 3.
  Divide mixture between trays and, using a palette knife, spread thinly.
• 4.
  ake, swapping trays halfway through cooking, for 16-18 minutes until golden. Set aside to cool, then break into shards.
• 5.
  Meanwhile, place ice cream in a large bowl, then pour over golden syrup and swirl through ice cream (don’t over-mix; you want large swirls). Freeze for at least 1 hour to firm up.

• 6.
  To make ice magic, place chocolate and coconut oil in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water), stirring until melted. Set aside to cool slightly.
• 7.
  Scoop ice cream into glasses and arrange Anzac shards. Drizzle over ice magic and top with macadamias to serve.