Coffee Macadamia Ice Cream
This no churn Coffee Macadamia Ice Cream is perfectly creamy with a slight crunch from the macadamia nuts mixed in. It is also super easy to make, you’ll be so happy to have this delicious treat in your freezer for those hot summer days.
Servings: 16 scoops
Equipment
Ingredients
- 2 cup heavy whipping cream 454 g
- 1 can 14 oz sweetened condensed milk (397 g)
- 1 tablespoon vanilla extract 14 g
- 2 tablespoon espresso powder 8 g
- Big pinch of salt
- ¼ cup roasted macadamias finely chopped,34 g
- ¼ cup of Kona coffee macadamias finely chopped, 45 g
Instructions
- In a stand mixer bowl with the balloon whip or a large mixing bowl with a hand mixer, mix espresso powder with heavy cream and beat until stiff peaks form.
- In another large mixing bowl, stir together vanilla, salt and condensed milk to combine.
- Lightly fold the whipped cream into the condensed milk mixture, a third at a time, taking care not to deflate the whipped cream too much.
- Fold in chopped macadamias and Kona coffee dark chocolate macadamias.
- Transfer to an airtight container and freeze for at least 4 hours for soft serve consistency, or up to 8 hours or overnight before serving.
Video
Notes
- If you don’t have Kona coffee macadamias, simply replace dark chocolate.
Nutrition
Serving: 45g | Calories: 165kcal
