Description
This Coconut Macadamia Nut Ice Cream is a creamy, dairy-free dessert bursting with tropical flavor. Made from full-fat coconut milk and cream, sweetened with sugar and infused with vanilla, it features crunchy roasted macadamia nuts and lightly toasted shredded coconut for texture. Perfect for a refreshing treat, this Hawaiian-inspired recipe is naturally gluten-free and vegan when made with plant-based sweetener alternatives.
Ingredients
Scale
Base Ingredients
- 1 can (13.5 ounces) full-fat coconut milk
- 1 can (13.5 ounces) coconut cream
- 3/4 cup granulated sugar or coconut sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Mix-Ins
- 3/4 cup chopped roasted macadamia nuts
- 1/2 cup unsweetened shredded coconut (lightly toasted)
- Optional: 1 tablespoon rum or vodka (to prevent hard freezing)
Instructions
- Prepare the base mixture: In a medium saucepan over medium heat, combine the coconut milk, coconut cream, sugar, vanilla extract, and salt. Stir continuously until the sugar has completely dissolved and the mixture is smooth, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
- Chill the mixture: Transfer the cooled mixture to the refrigerator and chill thoroughly for at least 4 hours, ensuring it is fully cold before churning.
- Churn the ice cream: Pour the chilled mix into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20 to 25 minutes, until it reaches a soft-serve consistency.
- Add nuts and coconut: During the last 5 minutes of churning, add the chopped roasted macadamia nuts and lightly toasted shredded coconut to incorporate them evenly throughout the ice cream.
- Incorporate alcohol (optional): If using rum or vodka, stir it into the ice cream after churning to enhance scoopability and texture.
- Freeze to set: Transfer the churned ice cream into a lidded container and freeze for at least 2 hours to firm up before serving.
Notes
- For a stronger coconut flavor, add 1/2 teaspoon coconut extract to the base mixture before heating.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden and aromatic.
- This recipe is naturally dairy-free and can be made refined sugar-free by substituting sugar with maple syrup or honey.
- Using alcohol like rum or vodka helps prevent the ice cream from freezing too hard, improving texture.
