Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An ice cream scoop of macadamia ice cream with toasted coconut on top, and a measuring spoon in the foreground

Macadamia Ice Cream


  • Author: Alejandra | The Littlest Crumb
  • Total Time: 6h 30 minutes
  • Yield: 8 cups 1x
  • Diet: Vegetarian

Description

No churn macadamia ice cream with white chocolate and coconut. This easy but decadent dessert will be your new favorite frozen treat.


Ingredients

Scale
  • 1 cup macadamia nuts
  • 1/2 cup shredded coconut 
  • 1 cup coconut milk
  • 1 can (300ml) sweetened condensed milk
  • 2 cups whipping cream
  • 1 cup white chocolate chips 

Instructions

  1. Preheat the oven to 325F. Line a rimmed baking pan with parchment paper. Layer the macadamia nuts in a single layer. Toast the macadamia nuts in the oven for 10-14 minutes until they are golden brown. Remove them from the oven and let them cool to room temperature.
  2. Meanwhile, toast the shredded coconut over medium to high heat on the stovetop. You don’t need any oil or butter on the pan. Toast the coconut, stirring occasionally, until it is golden brown, about 5-10 minutes. Remove the coconut from the heat and let it cool down to room temperature. 
  3. Once the macadamia nuts have cooled, pulse them in a food processor until they are a fine paste. If you would like a slightly chunkier ice cream, pulse them until they are almost a fine paste. 
  4. In a medium sized bowl, whip the cream until stiff peaks are formed, about 2 to 3 minutes. 
  5. In a large bowl, mix together the coconut milk, sweetened condensed milk, shredded coconut and ground macadamia nuts. Gently fold in the whipped cream. Then, carefully fold in the white chocolate chips. 
  6. Pour the mixture into a 9” x 5” x 3” baking dish and place in the freezer for at least 6 hours until fully frozen. 

Notes

  • Homemade ice cream is naturally harder than store bought ice cream. Leave this ice cream in the fridge for 30 minutes before eating to make scooping it easier. Don’t let it fully thaw. Put it back in the freezer after you are done. 
  • Prep Time: 6h 30 minutes
  • Cook Time: 0 minutes
  • Category: Ice cream
  • Method: Frozen
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 340
  • Sugar: 22.4g
  • Sodium: 59.8g
  • Fat: 26.4g
  • Saturated Fat: 14.7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.4g
  • Carbohydrates: 23.9g
  • Fiber: 1g
  • Protein: 4.5g
  • Cholesterol: 45mg

Keywords: No churn, easy, simple, coconut, white chocolate, summer