Chocolate Coconut Ice Cream with Macadamia Nuts

This chocolate coconut ice cream with macadamia nuts is such a chocolatey, creamy, and crunchy treat.

This chocolate coconut ice cream with macadamia nuts not only contains shredded coconut, it also is made with coconut milk. With the macadamia nuts, it is simply decadent and rich.  It's like an imaginary vacation to Hawaii.

Because the recipe is not custard based, it is pretty foolproof too. 

P.S. If you don't like nuts in your ice cream (or if your kids don't like them), just leave them out. It's still amazing.

Chocolate Coconut Macadamia Nut Ice Cream Shopping List:

• Cocoa powder
• Bittersweet chocolate
• Heavy cream
• Coconut milk
• Unsweetened shredded coconut
• Macadamia Nuts

From the Pantry and Fridge:

• Sugar
• Salt
• Milk
• Vanilla extract

How to Make Chocolate Coconut Ice Cream with Macadamia Nuts:

Making this ice cream requires an ice cream maker. I have the Cuisinart with the bowl you have to put in the freezer, and it works great. I just keep the canister in the freezer in case of "ice cream emergencies."

First, you make a chocolate liquor with cocoa powder, water, and sugar by cooking them in a saucepan. Next, you add chopped bittersweet chocolate and let it melt in the hot liquid off heat.

To make the ice cream base, you will need to cook the milk, cream, coconut milk, and sugar in a saucepan. Then you stir in a cornstarch milk mixture off heat and then bring the mixture back to a boil.

Finally, you pour the milk mixture into the chocolate liquor mixture and cool the whole thing by setting the bowl in a larger bowl that is an ice water bath. Once the mixture has cooled, you churn the ice cream in your ice cream maker and add the coconut and chopped macadamia nuts and freeze.

Chocolate Coconut Ice Cream with Macadamia Nuts

This chocolate coconut ice cream with macadamia nuts is loaded with the flavor of coconut and the crunch of macadamia nuts. If you give the recipe a try, let me know what you think!

More delicious ice cream recipes from Karen's Kitchen Stories:

• No churn peanut butter ice cream
• Heath Bar ice cream
• Mexican hot chocolate ice cream
• Lime curd frozen custard

If you love making ice cream, be sure to check out the rest of the recipes from the Our Dinner Table group! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too! 

I Scream for Ice Cream Recipes

• Blue Moon Ice Cream by Cheese Curd In Paradise
• Cardamom Saffron Pistachio Yogurt Pudding Pops by A Kitchen Hoor's Adventures
• Chocolate Chip Cookie Ice Cream Sandwich by Hezzi-D's Books and Cooks
• Chocolate Coconut Ice Cream with Macadamia Nuts by Karen's Kitchen Stories
• Gluten-Free Ice Cream Sandwich by Art of Natural Living
• Nutty Buddy Sundaes by Cindy's Recipes and Writings
• Snickerdoodle Ice Cream Sandwiches by Culinary Adventures with Camilla
• Watermelon Ice Cream Slices by A Day in the Life on the Farm

Chocolate Coconut Ice Cream with Macadamia Nuts

Yield: 12 servings

Author: Karen Kerr

This chocolate coconut ice cream with macadamia nuts is a sweet and crunchy treat.

ingredients:

• 37 g (1/3 C) cocoa powder
• 1/3 C water
• 1/3 C sugar
• 2 ounces bittersweet chocolate, chopped
• 1/4 tsp salt
• 1/2 C whole milk, divided
• 1 T cornstarch
• 1 1/2 C heavy cream
• 1 1/4 C coconut milk
• 1/3 C sugar
• 1/4 tsp vanilla
• 1/2 C unsweetened coconut
• 3/4 C chopped macadamia nuts

instructions:

1. In a small saucepan, combine the cocoa powder, water, and sugar and bring to boil, whisking constantly. Once it boils, remove it from the heat, and add the chopped chocolate. Let it sit for 2 minutes, and then whisk. Pour the mixture into a medium bowl, add the salt, whisk once again, and set aside.
2. Fill a large bowl with ice water and set it aside.
3. In a small bowl, whisk 2 tablespoons of the milk with the cornstarch.
4. In a medium saucepan, mix the cream, coconut milk, and sugar. Bring the mixture to a low boil and simmer for 2 to 3 minutes.
5. Remove the pan from the heat and slowly whisk in the cornstarch mixture.
6. Bring the mixture back to a simmer, stirring constantly, until slightly thickened, about a minute.
7. Pour the mixture through a fine strainer into the bowl with the chocolate, and whisk.
8. Place the bowl in the larger bowl with the ice water and chill for 20 minutes, stirring occasionally. After 20 minutes, stir in the vanilla.
9. Cover the bowl and refrigerate the mixture for at least 4 hours.
10. Freeze the mixture according to your ice cream maker's instructions.
11. Stir in the coconut and macadamia nuts and place the soft ice cream into a freezer proof container. Freeze for at least 6 hours before serving.

https://www.karenskitchenstories.com/2014/04/chocolate-coconut-ice-cream.html

Karen's Kitchen Stories

ice cream, macadamia nuts, chocolate, coconut

Dessert

American

Created using The Recipes Generator

This recipe is adapted from Scoop Adventures, a fabulous cookbook dedicated to the discovery of great ice cream across the United States.

Post updated July 14, 2019.

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