For the waffle cones,
place the macadamias and half the flour in the bowl of a food processor and pulse until the nuts are finely ground. Add the eggs, caster sugar, melted butter and milk and process until combined. Add a little more milk if the batter is too thick. Heat a waffle maker according to manufacturer’s instructions and cook the mixture to create 6-8 cones. Allow to cool completely.
When ready to serve, place the melted chocolate and macadamia nuts in separate bowls that are big enough to dip the cones into. Once the cones have cooled and set, dip the top in the chocolate first and then the macadamias. If the cones have softened, preheat oven to 150°C. Place cones on a tray and bake for 3-4 minutes, or until crunchy again. Cool before dipping in chocolate and nuts.
For the ‘nice’ cream, place the macadamias in the bowl of a food processor and process until finely chopped, being careful not to over-process. Add the chopped frozen banana and process until smooth. Pour in the chocolate, swirling over the mixture and pulse until the chocolate has just combined.
Serve immediately, scooped into the waffle cones and sprinkled with grated chocolate and chopped, roasted macadamias. Or, freeze until ready to serve, taking it out for 5 minutes to soften slightly before scooping.
Note: If storing leftover cones, omit the process of dipping in chocolate and nuts and store in airtight containers until ready to serve.