1.Preheat oven to moderate, 180ºC (160ºC fan forced). Line an oven tray with baking paper.
2.Arrange nuts on tray. Bake 5-8 minutes, until golden.
3.Drizzle honey over nuts. Shake tray to coat well. Return to oven a further 4-5 minutes. Set aside to cool completely.
4.Transfer ice-cream to a large bowl, reserving tub. Stir in nuts. Return ice-cream to tub and reseal. Freeze at least 2 hours until firm.
5.Serve ice-cream in scoops with fresh seasonal fruit salad. Add an extra drizzle of honey or caramel sauce if liked.
Freshly diced mango and halved strawberries are a perfect match for this easy summer ice-cream.Note