This Honey Roasted Macadamia Nut Ice Cream is a simple yet elegant dessert made with a homemade macadamia nut milk and honey roasted macadamia nuts. This ice cream is to dye for! (Paleo, dairy-free)
The texture and consistency is simply perfect and as creamy as you would expect any ice cream to be. It is light and smooth and not too sugary sweet like store bought ice cream. I am certain you will absolutely love ♥ this recipe and I would love to hear your feedback!
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Paleo Honey Roasted Macadamia Nut Ice Cream
Ingredients
Macadamia Nut Milk:
- ½ cup raw macadamia nuts
- 1 cup warm water
- 2 tablespoons arrowroot powder
- 1 ½ cups full fat coconut milk, or heavy cream
- pinch fine himalayan salt
- 3 tablespoons raw honey
- 1 egg
- 1 ½ teaspoons vanilla extract
Honey Roasted Macadamia Nuts:
- ½ tablespoon raw honey
- 1 teaspoon macadamia nut oil, or coconut oil
- pinch fine himalayan salt
- ½ cup raw macadamia nuts, halved or chopped
To see the brands I use, click each ingredient above or visit my Amazon shop.
Instructions
Macadamia Nut Milk:
- Add the nuts and water to a blender and blend for a couple of minutes.
- Strain the milk using a fine mesh strainer or cheesecloth into a saucepan. This should yield 1 cup of macadamia nut milk.
- Whisk the arrowroot powder into the milk until it dissolves.
- Add the coconut milk or heavy cream, salt, honey and egg and heat mixture slowly at medium heat, stirring constantly until it starts to bubble and thickens.
- Remove from heat, let it cool, then mix in the vanilla extract and refrigerate overnight.
Honey Roasted Macadamia Nuts:
- In a bowl whisk together the honey, macadamia nut oil and salt.
- Add the nuts and mix well until all nuts are coated with the honey.
- Prepare a baking sheet with parchment paper and spread the coated nuts across the pan.
- Bake for 15 minutes at 350°F or until golden brown, being careful not to burn.
- Let nuts cool and fold them into the chilled ice cream mixture.
- Process ice cream in your ice cream machine according to the manufacture's instructions and serve.
Notes
Recipe serves 6 to 8 people or 1.5 quart. Store ice cream in an airtight container in the freezer.
Nutrition per serving
Calories: 336.8kcalProtein: 3.9gFat: 30.3gSaturated Fat: 13.7gSugar: 11.3gFiber: 2gCarbohydrates: 17.3gNet Carbs: 15.3g
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