Coconut Macadamia Nut Ice Cream
A rich, creamy ice cream loaded with toasted macadamia nuts and tropical coconut flavor. This homemade treat is high in healthy fats, plant-based protein, and easy to make with minimal ingredients. Perfect for a refreshing dessert or a tropical indulgence anytime.
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.
