If you’re longing for a tropical treat that’s incredibly creamy, delightfully nutty, and a little bit indulgent, Coconut Macadamia Nut Ice Cream is an absolute must-try! This homemade favorite captures the silkiness of coconut milk, the buttery crunch of roasted macadamia nuts, and a swirl of toasted coconut in every luscious bite. Whether you’re dreaming of a Hawaiian getaway or simply want to jazz up your dessert game, this Coconut Macadamia Nut Ice Cream brings sunshine and fun right to your kitchen. Get ready to fall in love with a dessert that’s as easy to make as it is unforgettable.
Ingredients You’ll Need
Simple, high-quality ingredients are the secret to making Coconut Macadamia Nut Ice Cream truly spectacular. Every component plays an essential role—from the rich dairy base to the tropical aromatics and those crave-worthy mix-ins that add both flavor and texture.
- Heavy cream: The backbone of creaminess, giving your ice cream that dreamy, scoopable richness.
- Whole milk: Lightens up the texture just enough for perfect balance—don’t use low-fat!
- Coconut milk: Brings a gorgeous tropical flavor and delicate aroma; use full-fat for best results.
- Granulated sugar: Sweetens the custard and ensures a velvety, non-icy finish.
- Salt: A pinch sharpens all the flavors and keeps the sweetness in check.
- Egg yolks: The secret to a rich, custard base that churns into the smoothest ice cream imaginable.
- Vanilla extract: Adds depth and warmth, enhancing both the coconut and nutty notes.
- Coconut extract: For that extra “wow” factor, giving the ice cream a pronounced coconut essence.
- Sweetened shredded coconut, lightly toasted: Toasting deepens the flavor and gives a better bite—don’t skip this step!
- Roasted macadamia nuts, roughly chopped: Buttery, crunchy, and pure Hawaiian luxury in every spoonful.
How to Make Coconut Macadamia Nut Ice Cream
Step 1: Make the Custard Base
In a medium saucepan, combine the heavy cream, whole milk, coconut milk, sugar, and salt. Gently heat it over medium, giving an occasional stir, until the mixture is hot and steamy but not yet boiling—this infuses the base with creamy richness and dissolves the sugar for a smooth texture throughout your Coconut Macadamia Nut Ice Cream.
Step 2: Temper the Egg Yolks
While the cream mixture heats, whisk your egg yolks in a separate bowl. Here’s the trick to a silky custard: slowly drizzle about 1/2 cup of the hot cream into the yolks, whisking all the while. This gentle process keeps the eggs from scrambling while incorporating them into the creamy base—a vital step for perfect homemade ice cream.
Step 3: Thicken the Custard
After tempering, slowly whisk the yolk mixture back into the saucepan with the rest of the hot cream. Continue to cook over medium-low, stirring constantly with a heatproof spatula. Watch closely—the custard will thicken after 5 to 7 minutes, coating the back of your spoon. This signals the base for your Coconut Macadamia Nut Ice Cream is just right!
Step 4: Add Flavors and Chill
Remove the pan from heat and stir in both vanilla and coconut extracts for that irresistible aromatic lift. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits and ensure silkiness. Cover and chill the custard in your fridge for at least 4 hours (overnight works beautifully)—cold custard will churn into ice cream with a luxuriously smooth finish.
Step 5: Churn and Add Mix-Ins
Pour your thoroughly chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes, sprinkle in the toasted coconut and roasted macadamia nuts. They’ll blend through but stay slightly chunky, delivering classic Coconut Macadamia Nut Ice Cream texture in every scoop.
Step 6: Freeze Until Scoopable
Transfer your churned ice cream into an airtight, freezer-safe container. Press a piece of parchment onto the surface and seal. Freeze for at least 2 hours, or until firm enough to scoop. This short rest transforms it from soft-serve to the perfect scoopable homemade Coconut Macadamia Nut Ice Cream!
How to Serve Coconut Macadamia Nut Ice Cream
Garnishes
Dress up each serving with a flurry of toasted coconut, a few extra macadamia pieces, or even a drizzle of white chocolate sauce. These simple toppers add not only incredible visual appeal but irresistible flavor and texture, making every spoonful a mini celebration.
Side Dishes
Pair your Coconut Macadamia Nut Ice Cream with slices of fresh tropical fruit like mango, pineapple, or kiwi. A crisp coconut cookie or a buttery shortbread square alongside makes for an elegant and indulgent dessert plate, perfect for special occasions or sunny backyard nights.
Creative Ways to Present
Turn your Coconut Macadamia Nut Ice Cream into an unforgettable sundae with caramel sauce and a sprinkle of sea salt, or sandwich it between coconut macaroons for a dazzling ice cream sandwich. Serve in hollowed-out coconut shells for an extra layer of island-inspired fun at your next gathering!
Make Ahead and Storage
Storing Leftovers
To keep your Coconut Macadamia Nut Ice Cream tasting fresh and creamy, store any leftovers in an airtight container in the coldest part of your freezer. Pressing a layer of parchment directly onto the surface prevents ice crystals and keeps flavors vibrant for up to two weeks.
Freezing
For the very best texture, freeze your ice cream for at least 2 hours after churning. If storing longer, be sure the container is tightly closed to avoid freezer burn, and occasionally stir any nuts or coconut that might settle to redistribute them evenly through the batch.
Reheating
Ice cream doesn’t need reheating, but if your Coconut Macadamia Nut Ice Cream is a bit too firm, simply let it rest on the counter for 5 to 10 minutes before scooping. This brings out the creaminess and allows all those tropical flavors and crunchy nuts to shine.
FAQs
Can I make this Coconut Macadamia Nut Ice Cream without an ice cream maker?
Absolutely! After chilling the custard, pour it into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork or hand mixer to break up ice crystals. Repeat until it’s creamy and frozen—it’s a bit more hands-on, but the results are worth it!
What if I don’t have coconut extract?
No problem. While coconut extract gives a lovely boost, you can omit it or add a bit of extra vanilla if you’d like. The coconut milk and toasted coconut still infuse plenty of flavor into your homemade Coconut Macadamia Nut Ice Cream.
Can I use unsweetened shredded coconut?
Yes—substitute unsweetened shredded coconut if you prefer a bit less sweetness. Just keep an eye on the toasting time, as it can brown quickly. Either way, you’ll get wonderful crunch and coconut flavor throughout your ice cream.
Is there a dairy-free version of this recipe?
Definitely! You can swap the heavy cream and whole milk with extra coconut milk and a splash of any creamy plant-based alternative. Use a dairy-free sweetener and skip the egg yolks in favor of a thickener like cornstarch for a vegan-friendly Coconut Macadamia Nut Ice Cream.
Can I add other mix-ins?
Feel free to get creative! Swirl in ribbons of caramel, chunks of white chocolate, or even flecks of dark chocolate just before freezing. Make it your signature treat by mixing in whatever flavors make you happiest alongside the coconut and macadamia nuts.
Final Thoughts
Few desserts are as rewarding or joy-filled as homemade Coconut Macadamia Nut Ice Cream. It’s a little scoop of paradise that brings warmth, creaminess, and delight to any table. I hope you’ll dig in, share a bowl or two with loved ones, and let this special flavor transport you on a mini vacation every time you enjoy it!
Print
Coconut Macadamia Nut Ice Cream Recipe
- Prep Time: 20 minutes active, plus chilling and freezing time
- Cook Time: 10 minutes
- Total Time: 6 hours including chilling and freezing
- Yield: 8 servings
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American, Hawaiian-Inspired
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the tropical flavors of Hawaii with this creamy and decadent Coconut Macadamia Nut Ice Cream. Rich coconut milk, crunchy roasted macadamia nuts, and sweet shredded coconut come together in a velvety base that is sure to transport you to paradise with every scoop.
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup coconut milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Mix-ins:
- 1 cup sweetened shredded coconut, lightly toasted
- 1 cup roasted macadamia nuts, roughly chopped
Instructions
- Prepare the Ice Cream Base: Combine heavy cream, whole milk, coconut milk, sugar, and salt in a saucepan. Heat until hot but not boiling.
- Temper the Eggs: Whisk egg yolks in a bowl. Slowly add hot cream mixture to yolks while whisking. Return mixture to saucepan.
- Cook the Custard: Cook over medium-low heat, stirring until thickened. Remove from heat and add extracts.
- Chill the Mixture: Strain custard, chill in the refrigerator for at least 4 hours.
- Churn the Ice Cream: Follow ice cream maker instructions. Add coconut and macadamia nuts in the last 5 minutes of churning.
- Freeze: Transfer to a container and freeze for at least 2 hours before serving.
Notes
- For added richness, swirl in white chocolate chips or caramel before freezing.
- To enhance flavor, toast the coconut before adding to the ice cream.
Nutrition
- Serving Size: 1/2 cup
- Calories: 360
- Sugar: 24 g
- Sodium: 70 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 135 mg
