Homemade Macadamia Nut Ice Cream (Ninja Creami Option!)
This Homemade Macadamia Nut Ice Cream is creamy, rich, and irresistibly nutty. Made with full-fat coconut milk, macadamia nut butter, and pure maple syrup, this ice cream delivers a luxurious texture without the need for a blender or complicated techniques (freezer method and Ninja Creami option included)—vegan, refined sugar-free, gluten-free, and so worth making.
Equipment
Ingredients
- 1 can full-fat coconut milk
- ½ cup macadamia nut butter
- ⅓ cup maple syrup
- ½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
Mix the Base:
- In a medium mixing bowl, pour in the full-fat coconut milk. Add macadamia nut butter, maple syrup, vanilla bean powder, and sea salt.
Whisk Until Smooth:
- Use a whisk (or fork if needed) to thoroughly combine all ingredients until the mixture is smooth, creamy, and fully emulsified.
Freeze:
Option 1: Ninja Creami Method
- Pour the mixture into the Creami pint container, freeze flat for 24 hours.
- Once frozen, use the “Lite Ice Cream” or “Creami” function. Re-spin with a splash of plant milk if needed.
Option 2: Standard Freezer Method
- Transfer to a freezer-safe container.
- Freeze for 4–6 hours, stirring every hour for the first 2–3 hours to reduce ice crystals.
- Let sit at room temp for 5–10 mins before scooping.
Serve:
- Scoop into bowls or cones and top with crushed macadamia nuts, vegan chocolate, coconut flakes, or a drizzle of maple syrup.
Tried this recipe?Let us know how it was!