Description
Indulge in the tropical flavors of this creamy and dairy-free Coconut Macadamia Nut Ice Cream. With rich coconut milk, roasted macadamia nuts, and sweet shredded coconut, this vegan dessert is a refreshing treat perfect for any time of the year.
Ingredients
Scale
Base:
- 1 (13.5-ounce) can full-fat coconut milk
- 1 (13.5-ounce) can coconut cream
- 3/4 cup granulated sugar or coconut sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Extras:
- 1/2 cup unsweetened shredded coconut (toasted, optional)
- 1/2 cup roasted macadamia nuts (chopped)
Instructions
- Mix Base: In a medium bowl, combine coconut milk, coconut cream, sugar, vanilla, and salt until sugar dissolves.
- Chill: Refrigerate mixture for at least 2 hours until cold.
- Churn: Pour base into ice cream maker and churn for 20–25 minutes.
- Add Extras: In the last 5 minutes, add macadamia nuts and coconut.
- Freeze: Transfer ice cream to a container, freeze for 2–4 hours until firm.
- Serve: Let it sit for 5–10 minutes before scooping.
Notes
- Drizzle with warm dairy-free chocolate or caramel sauce for a delicious topping.
- To toast coconut, stir in a dry skillet over medium heat for 3–5 minutes until golden.
- Prep Time: 10 minutes (plus chilling and freezing time)
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 18g
- Sodium: 30mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
