Preheat oven to 170*C. Lime a loose bottomed 18cm tart tin with baking paper.
Process macadamia nuts, coconut oil and sugar to a fine crumb. Press into tart tin and bake uncovered for approx. 15 minutes or until golden.
To make ice-cream, process the coconut cream with rice malt syrup, salt and kaffir lime leaves. Drizzle in the extra coconut oil.
Freeze in ice block trays. Once frozen, place the cubes into a food processor and blend until just smooth. Do not over process or it will melt too much. Place in freezer until you are ready to build the cake.
Make ginger syrup by combining ginger cordial, chopped ginger and lime juice.
Spoon ice-cream over cooled base, smooth top and cover with plastic wrap. Freeze of a minimum 2 hours.
To serve, remove form tin, top with sliced mango and peach, drizzle with syrup and scatter over the shredded mint.