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)
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.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut cream.
- Toast nuts and coconut gently to enhance flavor without burning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
