Creamy Homemade Macadamia Nut Ice Cream Recipe – Easy

Macadamia nut ice cream is a rich, creamy dessert that perfectly balances the nutty flavor of macadamia nuts with the smoothness of homemade ice cream. This indulgent treat is a favorite among nut lovers and is especially popular in tropical and Hawaiian-inspired cuisines. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this macadamia nut ice cream recipe will deliver an irresistible, velvety texture and a delightful crunch.

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Nutrition & Instructions

Serving Size: 1 scoop (about ½ cup)
Calories per Serving: Approximately 250 kcal
Total Servings: 6-8

Nutritional Information (Per Serving)

• Calories: 250 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 50mg
• Fiber: 1g
• Sugar: 15g

Recipe Details

• Prep Time: 15 minutes
• Active Time: 20 minutes
• Resting Time: 4-6 hours (chilling and freezing)
• Total Time: 6 hours 35 minutes
• Cuisine: Hawaiian, Dessert
• Course: Dessert
• Servings: 6-8

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowls
• Ice cream maker
• Measuring cups and spoons
• Freezer-safe container with lid

Ingredients

• 1 cup macadamia nuts (roasted and roughly chopped)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large egg yolks
• ¼ teaspoon salt
• ½ cup white chocolate chips (optional for added sweetness)

Instructions

Step 1: Prepare the Macadamia Nuts

1. If your macadamia nuts are raw, roast them in a preheated oven at 350°F (175°C) for 5-7 minutes until lightly golden.
2. Let them cool, then chop them into small pieces.

Step 2: Make the Custard Base

3. In a medium saucepan over medium heat, combine heavy cream, whole milk, and half of the sugar. Stir until the mixture is warm but not boiling.
4. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
5. Slowly add about ½ cup of the warm milk mixture to the egg yolks, whisking continuously to temper the eggs.
6. Gradually pour the egg mixture back into the saucepan, stirring constantly.
7. Cook over low heat, stirring until the mixture thickens and coats the back of a spoon (about 5 minutes). Do not boil.

Step 3: Strain and Chill

8. Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
9. Stir in vanilla extract and salt.
10. Cover and refrigerate for at least 4 hours or until completely chilled.

Step 4: Churn the Ice Cream

11. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
12. When the ice cream starts to firm up, add the chopped macadamia nuts and white chocolate chips (if using) during the last 5 minutes of churning.

Step 5: Freeze and Serve

13. Transfer the churned ice cream to a freezer-safe container and smooth the top.
14. Cover and freeze for at least 2 hours before serving.
15. Scoop and enjoy your creamy homemade macadamia nut ice cream!

Tips for Best Results

• Use Fresh Macadamia Nuts: Freshly roasted macadamia nuts provide the best flavor and crunch.
• Chill the Custard Well: Allowing the mixture to chill properly ensures a smoother ice cream texture.
• Experiment with Add-ins: Try adding coconut flakes or a drizzle of caramel for extra indulgence.
• Store Properly: Keep ice cream in an airtight container to prevent freezer burn and maintain its creamy consistency.

Enjoy this delightful Macadamia Nut Ice Cream Recipe, a perfect homemade treat that brings a taste of the tropics right to your kitchen!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.