Indulge in the tropical flavors of this Coconut Macadamia Nut Ice Cream, a creamy and satisfying treat that’s as nutritious as it is delicious.
Packed with plant-based protein, healthy fats from macadamias and coconut, and low in saturated fat, this easy-to-make dessert is perfect for everyday enjoyment, meal prep, or impressing guests without any fuss.
Coconut Macadamia Nut Ice Cream
Equipment
- 1.5 Quart Ice Cream Maker (Cuisinart recommended)
- Medium saucepan
- Mixing Bowls (small and large)
- Spoon or Whisk
- Gallon-Size Ziploc Bag (optional, for ice bath cooling)
Ingredients
- 1 tablespoon cornstarch + 2 teaspoons additional cornstarch
- 2 ounces 4 tablespoons cream cheese, softened
- 1 cup roasted unsalted macadamia nuts, finely chopped
- 2 tablespoons salted butter
- 1 ⅔ cups coconut milk
- 1 cup whole milk
- 1 ½ cups heavy cream
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar
- ¼ cup light corn syrup
- ½ teaspoon fine sea salt
Instructions
- Prepare the Cornstarch Slurry: In a small bowl, combine 2 tablespoons of whole milk with 1 tablespoon of cornstarch. Stir thoroughly until the cornstarch is completely dissolved and forms a smooth, lump-free slurry. This step ensures that your ice cream base will thicken perfectly later without clumping.
- Soften the Cream Cheese: Place 2 ounces (4 tablespoons) of cream cheese in a large mixing bowl. Using a spoon or spatula, mash it gently until it becomes completely smooth and creamy. This creates a silky texture that will blend seamlessly with the hot milk mixture, giving the ice cream a luscious, rich mouthfeel.
- Toast the Macadamia Nuts: In a medium saucepan over medium heat, melt 2 tablespoons of salted butter. Add 1 cup of finely chopped, roasted macadamia nuts and stir constantly for about 5 minutes. Toast the nuts until they turn a light golden brown and release a warm, nutty aroma. Be careful to stir continuously to prevent burning. Once toasted, transfer the nuts to a separate bowl and set aside.
- Thicken the Base with Cornstarch: Once the milk mixture reaches a boil, remove the saucepan from the heat. Gradually whisk in the cornstarch slurry prepared in Step 1. Make sure to stir constantly as you add it to prevent any lumps from forming. This step begins the thickening process that will give your ice cream a creamy, custard-like consistency.
- Return to Heat for Final Thickening: Return the saucepan to medium-high heat and continue stirring the mixture constantly for 1 more minute, just until it slightly thickens. At this point, it should coat the back of a spoon. Remove the pan from heat and stir in 2 teaspoons of vanilla extract to infuse the mixture with a rich, aromatic flavor.
- Incorporate the Cream Cheese: Slowly pour the hot milk mixture over the softened cream cheese prepared in Step 2. Use a whisk to blend them together smoothly. This technique ensures there are no lumps of cream cheese and results in a luxuriously creamy ice cream base.
- Cool the Mixture: Allow the mixture to cool completely before churning. To speed up the process, pour it into a gallon-size Ziploc bag and submerge it in an ice bath, adding more ice as needed. This method typically takes around 30 minutes. Alternatively, refrigerate the mixture for 4–6 hours or overnight until fully chilled. Cooling is critical for achieving the perfect ice cream texture.
- Churn the Ice Cream: Once fully chilled, pour the ice cream base into your 1.5-quart ice cream maker. Turn on the machine and churn according to the manufacturer’s instructions, typically for 20–30 minutes, until the mixture reaches a thick, creamy consistency.
- Add the Macadamia Nuts: During the last few minutes of churning, fold in the toasted macadamia nuts from Step 3. This ensures that the nuts are evenly distributed without breaking down too much, giving every bite a delightful crunch.
- Freeze Until Firm: Transfer the churned ice cream into an airtight container. Freeze for at least 4 hours or until firm enough to scoop. This final step allows the flavors to meld and the texture to stabilize, giving you a perfectly creamy, nutty, and tropical ice cream.
- Serve and Enjoy: Scoop the ice cream into bowls or cones, and optionally sprinkle a few extra toasted macadamia nuts on top for presentation. Enjoy this indulgent, tropical treat that’s perfect for hot summer days, special occasions, or as a luxurious everyday dessert.
Notes
- Toasting macadamia nuts enhances their flavor and adds a satisfying crunch.
- Use full-fat coconut milk for the creamiest, richest ice cream texture.
- Ensure the cream cheese is fully softened to avoid lumps in the base.
- Cooling the mixture quickly in an ice bath prevents overcooking and ensures a smooth texture.
- Churn the ice cream until thick, but slightly soft, before freezing for best scoopable consistency.
- If using a food processor to chop nuts, pulse gently to avoid turning them into nut butter.
- For a slightly lower-sugar version, reduce granulated sugar to 1/2 cup and adjust corn syrup accordingly.
Chef’s Secrets For Perfect Creaminess
Achieving the perfect texture for coconut macadamia ice cream is all about patience and careful temperature control.
Always whisk the cornstarch slurry into the milk mixture gradually, and never pour cold milk into hot cream—it can cause curdling.
Toasting macadamias brings out their natural oils, enhancing flavor, while using an ice bath for cooling prevents the base from overcooking.
For extra richness, try using half coconut cream and half milk; this balances creaminess with lightness.
Serving Suggestions For Tropical Delight
Serve this ice cream in a waffle cone or in chilled dessert bowls for a classic presentation.
It pairs beautifully with fresh tropical fruits like pineapple, mango, or passionfruit.
For an indulgent twist, drizzle with warm chocolate or caramel sauce, or sprinkle with toasted coconut flakes.
This ice cream also works wonderfully alongside a slice of warm banana bread or a coconut cake for a decadent dessert plate.
Storage Tips To Preserve Freshness
To maintain the creamy texture and flavor, store the ice cream in an airtight container in the coldest part of your freezer.
a layer of parchment paper directly on the surface before sealing to prevent ice crystals from forming.
Homemade ice cream is best enjoyed within two weeks, though it can safely last up to one month if stored properly.
Always allow it to sit at room temperature for 5–10 minutes before scooping to make serving easier.
Frequently Asked Questions
1. Can I make this ice cream dairy-free?
Yes! Replace heavy cream and whole milk with full-fat coconut milk or a plant-based cream alternative.
Make sure the cream cheese is vegan as well to keep the texture smooth and creamy. The flavor will remain rich and tropical.
2. How can I make it less sweet?
You can reduce granulated sugar to 1/2 cup and use 2–3 tablespoons of corn syrup instead of 1/4 cup.
Keep in mind that sugar contributes to the ice cream’s creamy texture, so the base may be slightly firmer when frozen.
3. Do I have to use an ice cream maker?
While an ice cream maker gives the creamiest results, you can make this recipe using the freeze-and-stir method.
Pour the base into a shallow dish, freeze for 30–45 minutes, and stir vigorously every 20–30 minutes until smooth and creamy.
4. Can I add mix-ins or flavor variations?
Absolutely! You can fold in chocolate chips, shredded coconut, or even swirl in caramel or fruit puree near the end of churning.
Just add them gradually to ensure even distribution without compromising texture.
5. Why is my ice cream grainy or icy?
Graininess often results from overcooked eggs or insufficient stirring while cooling.
Make sure to chill the base completely before churning and follow the cornstarch slurry steps carefully.
Rapid freezing and proper churning will give you a smooth, creamy ice cream every time.
