If you’re longing for a scoop of pure tropical escape, Coconut Macadamia Nut Ice Cream is about to steal your heart (and probably your spoon). Imagine silky richness from coconut milk and cream, delicate sweetness, and the irresistible crunch of toasted macadamia nuts and coconut mixed in—each bite is a celebration of sunshine and island flavors. Whether you’re hosting a summer gathering or simply unwinding at home with a bowlful, this ice cream is decadently creamy and delicious while still being surprisingly easy to pull off.

Coconut Macadamia Nut Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

For the Ice Cream:
- 2 cups coconut milk (full fat)
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup chopped macadamia nuts (toasted)
- 1/2 cup shredded sweetened coconut (toasted)

How to Make Coconut Macadamia Nut Ice Cream

Step 1: Warm the Creamy Base

Start by combining the coconut milk, heavy cream, and half of your sugar in a medium saucepan. Gently heat over medium until the mixture is steaming and you see wisps of vapor, but be careful to avoid letting it boil. This step melds the flavors and ensures the sugar dissolves completely, setting the stage for a dreamy-smooth base for your Coconut Macadamia Nut Ice Cream.

Step 2: Whisk the Yolks and Sugar

While the milk mixture is heating, whisk together the egg yolks and the remaining sugar in a large bowl. Vigorously whisk until the mixture turns pale yellow and thick—this little bit of effort will pay off with an extra creamy custard. You want to create ribbons when you lift the whisk, signaling it’s perfectly aerated and ready to be tempered.

Step 3: Temper the Yolks

Now for the magic! Slowly pour the warm coconut and cream mixture into your yolk mixture, whisking constantly. This is called tempering—it gently brings the eggs up to temperature without scrambling them, resulting in silky smoothness for your Coconut Macadamia Nut Ice Cream. Pour gradually and keep that whisk moving for best results.

Step 4: Cook the Custard

Pour the tempered mixture back into the saucepan. Set it over low heat, stirring continuously with a wooden spoon or heatproof spatula. Stop as soon as the custard thickens enough to coat the back of your utensil. Take care to not let it boil—gentle heat here is essential for a rich, custardy finish.

Step 5: Flavor and Strain

Remove the custard from heat and stir in the vanilla extract. Next, strain the mixture through a fine-mesh sieve into a clean bowl to catch any bits of egg and ensure ultimate creaminess. Allow it to cool to room temperature, then cover and refrigerate for at least four hours (overnight is even better!), letting flavors meld and texture thicken.

Step 6: Churn and Add Mix-Ins

Once well-chilled, pour your custard into an ice cream maker and churn according to the manufacturer’s directions. During the final five minutes, sprinkle in those gorgeous toasted macadamia nuts and sweetened coconut, letting them swirl through and bring irresistible crunch and flavor to your Coconut Macadamia Nut Ice Cream.

Step 7: Freeze Until Firm

When churning is done, transfer the soft ice cream to a storage container, smoothing the top. Cover and freeze for about two hours, or until scoopable and firm. By now, anticipation will be sky-high—and trust me, that first scoop is worth the wait!

How to Serve Coconut Macadamia Nut Ice Cream

Garnishes

Serve each scoop with a shower of extra toasted coconut flakes or another sprinkle of rough-chopped macadamia nuts for crunch. A drizzle of dark chocolate sauce, caramel, or even a few fresh pineapple chunks will send your Coconut Macadamia Nut Ice Cream over the top. For a final touch, try a fresh mint sprig or some edible flowers to make each bowl feel like a mini dessert celebration.

Side Dishes

A tropical ice cream like this pairs beautifully with bright fruit sides: juicy mango wedges, tangy passionfruit pulp, or a bowl of mixed berries. For something more indulgent, tuck a scoop alongside a warm slice of buttery pound cake or toasted coconut shortbread cookies—so delightful for summer gatherings or special nights in.

Creative Ways to Present

When you want to impress, turn Coconut Macadamia Nut Ice Cream into ice cream sandwiches using soft coconut macaroon cookies, serve in hollowed-out coconut shells for island vibes, or layer with fresh fruit in a colorful parfait glass. Even a simple cone feels extra special when filled with these tropical, nutty swirls!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Coconut Macadamia Nut Ice Cream to an airtight container, pressing a piece of parchment or wax paper directly onto the surface before securing the lid. This keeps the texture creamy and prevents icy crystals from forming, so each scoop stays as luscious as the first.

Freezing

Homemade ice cream is happiest when stored at the back of the freezer where temperatures are most stable. It will keep its best quality for up to two weeks—but with a treat like this in the house, you’re more likely to run out before then!

Reheating

Good news: you’ll never need to reheat Coconut Macadamia Nut Ice Cream! If it’s a bit too firm straight from the freezer, just let it rest on the counter for five to ten minutes before scooping. That’s all the “thawing” it needs to deliver creamy perfection.

FAQs

Can I make Coconut Macadamia Nut Ice Cream without an ice cream maker?

Yes! After you chill the custard, pour it into a shallow dish and freeze, stirring vigorously every 30 minutes for a few hours (especially after stirring in the nuts and coconut). While the texture may not be quite as creamy as machine-churned, you’ll still enjoy delicious homemade results.

Can I use only coconut milk to make it dairy-free?

Absolutely. Simply substitute heavy cream with full-fat coconut cream for a rich, dairy-free version. The end result is still wonderfully silky, with all the tropical vibes intact.

Should I toast the nuts and coconut together or separately?

It’s best to toast macadamia nuts and shredded coconut separately. Each toasts at its own pace, so keeping them apart helps prevent either from burning and ensures evenly golden, fragrant results—trust me, your Coconut Macadamia Nut Ice Cream deserves that extra care!

What’s the best way to chop macadamia nuts?

Roughly chop the toasted nuts by hand with a sharp knife. Aim for pea-sized pieces so every bite boasts plenty of buttery crunch, yet nothing is so chunky it overpowers the ice cream’s creamy texture.

How do I avoid curdling my custard?

Curdling usually happens if the heat is too high or the eggs are added too quickly. Always temper your eggs slowly with the hot milk mixture, and cook over gentle heat while stirring constantly. When the custard coats the back of a spoon, it’s ready—act fast and remove it from heat for best results!

Final Thoughts

I can’t think of a more delightful way to channel sunny, tropical vibes than a homemade batch of Coconut Macadamia Nut Ice Cream. The flavors, the textures, and the pure sense of fun make this treat truly special. Gather your ingredients, invite your favorite people, and give this recipe a try—you’ll create more than dessert; you’ll create smiles and lasting memories, one scoop at a time!

Coconut Macadamia Nut Ice Cream Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 5 hours 35 minutes (including chilling and freezing)
Yield: 1 quart 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the tropical flavors of Coconut Macadamia Nut Ice Cream. Creamy coconut milk, toasted macadamia nuts, and shredded coconut come together in this homemade treat that is perfect for a sunny day.

Ingredients

Scale

For the Ice Cream:

2 cups coconut milk (full fat)
1 cup heavy cream
3/4 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped macadamia nuts (toasted)
1/2 cup shredded sweetened coconut (toasted)

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Instructions

In a saucepan, heat coconut milk, heavy cream, and half of the sugar over medium heat until steaming but not boiling. In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick. Slowly pour the warm coconut milk mixture into the egg yolks, whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from heat and stir in vanilla extract. Strain the custard into a bowl and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn the custard in an ice cream maker according to manufacturer’s instructions. During the last 5 minutes of churning, add toasted macadamia nuts and toasted shredded coconut.
Transfer to a container and freeze until firm, about 2 hours.