This creamy vanilla ice cream swirled with roasted macadamia nuts will transport you to Hawai’i in thirty minutes (which is pretty much your only choice right now. Thanks, covid.) You can make this with no special equipment or bust out your fancy ice cream maker for a fluffy ice cream you’ll want to make part of your regular dessert rotation.

The story

This has been a whirlwind week. I mean, the last few months have been a doozy, but the more “normal” things I do, the more I wonder how I managed to be so bored and stir crazy during quarantine. We got the official reopening plan for our school last week, a hybrid plan with half in person, half online. Then the next day the governor said no schools on the county watch list can reopen until they’ve been off it for 14 consecutive days. So I literally won’t know until early August what the plan is, and even then it could change.

It’s the constant uncertainty that makes this hard. I’m always bracing myself for what’s next. I’m simultaneously unable to go do things yet feeling overwhelmed, simply by the influx of information we may or may not receive daily. I’m kept on edge at all times.

And I have to stop and remember that too many people live like this all the time. Entire countries live in political and social unrest, never able to let their guard down because it’s never truly safe just to be alive. Entire people groups in our own country live like that, generation to generation, never feeling completely safe and at ease. It’s why I’m constantly learning how to be an ally, so others can feel safe and welcome and loved in my community, maybe for a moment catch their breath.

All this craziness had me forget that yesterday was national ice cream day. Luckily, I’d already been planning to share this recipe today. It was kismet.

I was supposed to be in Maui when I made this ice cream. It was my own little homage to the trip that never was (or has to wait until the pandemic is over). The roasted mac nuts and hint of brown sugar give the perfect Hawaiian taste, almost as good as Roselani’s. And it is perfect poured into an Oreo pie crust and covered in hot fudge to create a mock Kimo’s hula pie.

Plus, it’s easy. Sure, you can make a custard base, chill it, churn it for an hour, freeze it, then FINALLY eat it. But why? I used an ice cream ball, which literally took thirty minutes from start to finish, including chopping the nuts and cleaning afterward. You could also use the bag method (see below). And of course you could put this recipe in a traditional churner. But all options are simple and quick. Enjoy!

How to make this recipe

If using a fancy ice cream maker, follow directions about freezing times or using particular types of salt (rock salt is usually recommended, but I sub regular salt if I’m out). Just be sure the machine is clean, as these often get stored away when not in use.

Mix cream, milk, sugar, brown sugar, vanilla, and salt. Taste to see if you need more sugar. It will lose some sweetness as if freezes.

Chop nuts and set aside.

Pour into inner compartment of ice cream ball (or into a quart sized freezer safe plastic baggie—but you’ll have to do it in batches). Leave 1-2” free at the top to add the nuts later.

Seal lid tightly.

Add ice and salt to the outer compartment. Roll around for 10 minutes (or let your kids do this part—I had a lovely morning to myself where I rolled the ball on the floor like a kindergartener and watched Netflix 😍).

Stop and scrape down sides of ball.

Stir in chopped nuts. If you had some reserve cream, there may be room now to add it, but don’t let it overflow.

Add more ice if needed.

Roll another 5-10 minutes, until desired texture is reached. Serve immediately or freeze 30 minutes to get a more solid consistency.

Enjoy!

Tips and tricks for this recipe

Use the baggie method

Super technical term here. You need a quart size and gallon size zipped plastic bag (freezer kind is best). Fill the quart bag with cream, seal it, place inside the gallon bag, fill it with ice and a little salt, then shake/roll bag 15 minutes. You’ll have to do it in batches this way, but it’s the easiest way to make ice cream.

Use a true ice cream maker

A traditional ice cream maker will yield a creamier, sifted texture because it folds air into the cream. But it takes longer and I’m lazy. We own three ice cream makers, because ice cream is life in this house. The best one is our KitchenAid attachment that has to freeze 24 hours. I ain’t got time for that. Plus, I don’t have room in my freezer right now. We also have one that looks old fashioned but plugs in and churns the ice cream using a double bucket. But it’s way in the back of our linen closet. First world problems. So I made it in the ice cream ball I’m always telling my daughter she can’t play with. She was on a walk with her daddy and I played with the forbidden toy while watching TV on the floor like a kid. It was the best.

If you do make it this way, follow the manufacturer’s instructions on adding mix-ins like chopped nuts, as they are generally stirred in at the very end.

Sub half and half

Technically, the ratios used here are more gelato-like than ice cream. But calories. You can use half and half for all the liquid or for the milk. It’s entirely up to your calorie and texture preference (the more fat, the creamier the result).

Brown sugar isn’t necessary

I decided to give it a try, and it was SO GOOD. Just a small portion of the sugar is brown, but it adds just a bit of caramelized flavor. You can use all regular sugar if you’d like, but do so to taste.

Sweeten to taste…and a little more

Ice cream loses some sweetness as you churn it, so you want your base (that’s what the cream mixture is called) a little sweet. “A little sweet” varies by person, so I encourage you to taste the base before churning it.

Where to find macadamia nuts

I got mine at Trader Joe’s. I’ve also seen them at Whole Foods and Safeway, but for a little more. If your local grocery store doesn’t carry them, try a specialty store or natural foods store.

Coconut or no?

I don’t always use coconut extract, but I’ve tried it before and it’s very Hawaiian. However, it’s not traditionally in most macadamia nut ice cream you’ll find on the islands (unless you get a coconut mac nut combo). So the choice is yours.

You might also like:

Quick Macadamia Nut Ice Cream

prep time: 5-10 minutes

“work” time: 20 minutes

total time: 30 minutes

Yields: a little over 2 cups

Ingredients:

1 cup heavy whipping cream

1 cup milk (whole is best)

⅓ cup sugar

2-3 tablespoons brown sugar (to taste)

2 teaspoons pure vanilla extract

couple pinches salt

4 ounces roasted, unsalted macadamia nuts, chopped

optional: splash coconut extract (not actually traditional, but oh-so-Hawaiian)

Instructions:

Whisk all ingredients except macadamia nuts until sugar is dissolved.

Place in the inner tube of your ice cream ball (see note for other options). Leave at least 1” room at the top for the nuts, which get added halfway through. Seal tightly. Fill the ice cavity with, obviously, ice and 2 tablespoons salt (rock salt is best). Seal tightly.

Roll around on the floor for 10 minutes. Open ice cream tube, scrape down sides, stir in chopped nuts and any reserved cream that didn’t fit before as long as it doesn’t overflow. Seal tightly. Add more ice if needed.

Keep rolling another 5-10 minutes, until fairly solid. You can freeze it to firm it up more. Serve immediately or store in a sealed container in the freezer. Top with hot fudge, whipped cream, and more chopped nuts.

Enjoy! Should last 2-3 months in the freezer, depending on the temperature and container used.

Quick Macadamia Nut Ice Cream