Description
This Coconut Macadamia Nut Ice Cream is a creamy, decadent vegan dessert made with rich coconut milk and cream, sweetened naturally with sugar or maple syrup, and studded with crunchy roasted macadamia nuts. Perfectly smooth and tropical, this homemade ice cream offers a refreshing and dairy-free treat that’s easy to churn and freeze for a delightful indulgence.
Ingredients
Scale
Ice Cream Base
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- ¾ cup granulated sugar or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- pinch of salt
Add-ins
- ½ cup roasted macadamia nuts, chopped
Instructions
- Prepare the Ice Cream Base: In a mixing bowl, whisk together the coconut milk, coconut cream, granulated sugar or maple syrup, vanilla extract, coconut extract if using, and a pinch of salt until the sugar is fully dissolved and the mixture is smooth.
- Churn the Ice Cream: Pour the prepared mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically for 20 to 25 minutes, until the mixture thickens and ideal ice cream consistency is reached.
- Add Macadamia Nuts: During the last 5 minutes of churning, add the chopped roasted macadamia nuts so they incorporate evenly throughout the ice cream.
- Freeze the Ice Cream: Transfer the churned ice cream to a freezer-safe container, smooth the surface with a spatula, cover it tightly, and freeze for at least 4 hours or until firm.
- Serve: When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly before scooping and serving.
Notes
- For extra texture and flavor, toast the macadamia nuts before chopping and adding them to the ice cream.
- For a more decadent treat, swirl in caramel or chocolate sauce before freezing.
- Use maple syrup as a natural sweetener alternative to refined sugar for a subtle flavor difference and added nutrients.
