Set aside 8 broad-based icy pole moulds, such as ramekins or dariole moulds (approx. 150 ml capacity).
Place all ice cream ingredients into mixing bowl and mix 10 sec/speed 4.
Transfer approx. 50 ml coconut mixture into each icy pole mould. Cover moulds with foil, poke a hole in foil with skewer or scissors and insert wooden popsicle stick through foil.
Place into freezer for 1-2 hours, or until firm. Gently press 2-3 teaspoons Macadamia crumble over semi-frozen ice cream. Place back into freezer. Rinse mixing bowl and continue