Coconut Ginger Macadamia Ice Cream
Dive into a tropical paradise with this Coconut Ginger Macadamia Ice Cream, a creamy and luscious treat that combines the exotic flavors of coconut and ginger with the buttery crunch of macadamia nuts. Made with a rich base of full-fat coconut milk and heavy cream, this ice cream achieves the perfect balance of indulgence and lightness. Freshly grated ginger adds a subtle yet zesty warmth, while a touch of vanilla rounds out the flavors beautifully. The mix is thickened with a cornstarch slurry for a velvety texture, and the final churn incorporates crunchy macadamia nuts for a delightful contrast in every bite. Whether served in a bowl or on a cone, this homemade frozen dessert is ideal for summer days or when you're craving something unique and refreshing. Perfect for lovers of tropical flavors and artisanal ice cream recipes!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Heavy cream
- 2 tablespoons Fresh ginger (peeled and grated)
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Macadamia nuts (roughly chopped)
- 1 tablespoon Cornstarch
- 2 tablespoons Water (cold)
Instructions
In a medium saucepan, combine the coconut milk, heavy cream, grated ginger, granulated sugar, and salt. Whisk to combine.
Place the saucepan over medium heat and cook while stirring frequently until the mixture begins to steam but does not boil, about 5-7 minutes.
In a small bowl, mix the cornstarch and cold water to make a slurry. Slowly pour the slurry into the heated coconut milk mixture while whisking continuously.
Cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly. Remove the saucepan from the heat.
Stir in the vanilla extract. Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours, or until completely cold.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
About 5 minutes before the churning is complete, add the chopped macadamia nuts to the ice cream maker to fold them into the mixture.
Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming, then freeze for at least 2 hours to firm up.
Scoop and serve the Coconut Ginger Macadamia Ice Cream in bowls or cones, and enjoy this tropical delight!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 27.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
