Pre-make your ice cream batter, and partially freeze it.
Meanwhile, place all the other ingredients on a lined baking tray and into a cold oven set to 150°C. Cook 5 minutes, remove and toss all ingredients gently on the tray to coat the nuts well. Return to the oven for further 15 minutes.
Cool nuts completely before stirring through semi-frozen ice cream – after approximately 2 hours in the freezer.