¾ cup macadamias
1 cup milk whole
¼ cup maple syrup
Place all ingredients in the jug of a blender and blend until completely smooth.
Transfer the mixture into a pouring jug and pour into 4 popsicle moulds where each mould is approximately ¼ cup. Add a wooden stick to each one and freeze until set, at least 4-6 hours.
Tip: Dairy full cream milk keeps the popsicles creamy when frozen but you could try an alternative milk, like macadamia milk, if you prefer.
**Recipe via Australian Macadamia Society.