Before we dive into the creamy dream that is this White Chocolate Macadamia Bliss Ice Cream, let me take a second to say thank you. Thank you for being here, for sharing your time and love of all things sweet with me. This white chocolate macadamia ice cream is close to my heart—it’s indulgent, luxurious, and one of those desserts that makes any day feel like a celebration.
And if you’re like me—someone who can never resist the pull of white chocolate and buttery nuts—this one’s going straight into your forever collection.
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What Is White Chocolate Macadamia Bliss Ice Cream?
This homemade ice cream is ultra-smooth, rich, and melt-in-your-mouth creamy. It’s loaded with sweet white chocolate chunks and toasted macadamia nuts, swirled into a dreamy vanilla base. Think of it as your favorite cookie, transformed into a frozen masterpiece.
Why You’ll Fall in Love With It
It’s decadent, yet not overwhelming. The contrast between the rich white chocolate and the crunchy, buttery macadamia nuts is absolutely irresistible. It’s sweet, but not too sweet, with a vanilla base that supports but doesn’t overpower. And it’s anything but boring.
The Flavor Profile
You’ll taste a smooth, luscious vanilla cream with pops of creamy white chocolate and slightly salty macadamia nuts in every bite. The texture is pure velvet, with just the right crunch.
Benefits of Making white chocolate macadamia ice cream at Home
You control the sweetness and quality of ingredients. No additives or weird stabilizers—just real cream, real chocolate, and love. Customize it with your favorite mix-ins or keep it classic and luxurious. It’s honestly more delicious than store-bought versions, and deeply satisfying to make.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 pinch sea salt
- 1 cup chopped white chocolate (use a bar, not chips, for better texture)
- ½ cup roasted macadamia nuts, coarsely chopped
Tools You’ll Need For white chocolate macadamia ice cream
- Ice cream maker (a must for that perfect churn!)
- Mixing bowls
- Whisk
- Saucepan (if you prefer to temper your base)
- Spatula
- Freezer-safe container with lid
Optional Additions & Substitutions
- Swap macadamias for toasted pecans or almonds for a different nutty note
- Add a swirl of caramel sauce for extra indulgence
- Mix in dried cherries or cranberries for a tart contrast
- Use coconut milk in place of dairy for a tropical vegan twist
How to Make White Chocolate Macadamia Bliss Ice Cream
Step 1: Prep the Base
In a bowl, whisk together cream, milk, sugar, vanilla, and sea salt until the sugar dissolves completely. Chill this mixture in the fridge for at least 2 hours (or overnight).
Step 2: Churn Away
Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20–25 minutes.
Step 3: Add Mix-Ins
During the last 5 minutes of churning, toss in your white chocolate chunks and macadamia nuts.
Step 4: Freeze Until Set
Transfer the churned ice cream to your freezer-safe container. Freeze for at least 4 hours for a firmer scoop.
What to Serve With white chocolate macadamia ice cream
- Warm white chocolate macadamia cookies
- A drizzle of white chocolate or caramel sauce
- Crushed waffle cone pieces for crunch
- A hot espresso pour-over for an affogato-style dessert
Tips for Perfect Results
- Toast your macadamia nuts lightly before adding for a deeper flavor
- Chop the white chocolate into small pieces for even distribution
- Let the ice cream sit out for 5 minutes before scooping—it softens beautifully
Storage Instructions
Store in an airtight container in the coldest part of your freezer. Best enjoyed within 2 weeks for maximum freshness, though good luck making it last that long.
General Info
- Yield: About 1.5 quarts
- Prep time: 15 minutes
- Churn time: 25 minutes
- Freeze time: 4+ hours
- Difficulty: Easy-moderate
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes! You can freeze the base and stir every 30 minutes for a few hours, though the texture won’t be as smooth.
Can I use white chocolate chips instead?
You can, but I highly recommend chopping a good quality white chocolate bar for better melt and creaminess.
Are macadamias necessary?
Nope! Feel free to use almonds, pecans, or skip nuts altogether for a pure white chocolate version.
Can I make it vegan?
Yes—use full-fat coconut milk and a vegan white chocolate. It will be a bit different, but still delicious.
Conclusion
There’s something so dreamy and comforting about this White Chocolate Macadamia Bliss Ice Cream. It’s simple to make, stunning to serve, and absolutely unforgettable in flavor. Whether it’s for a summer celebration or just a treat-yourself moment, this dessert hits the spot every single time.
Want more ice cream happiness? Try my Peach Cobbler Ice Cream or Grilled Peach & Cream Popsicles—both summer perfection!
Share the Love
Did you make this? Leave a review below and pin your creations on Pinterest—I LOVE seeing what you create.
Nutritional Info (Per Serving, approx. ½ cup)
- Calories: 320
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 24g
- Sugar: 22g
- Protein: 3g
Let’s make ice cream that tastes like joy in every spoonful. You’re going to love this one.
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White Chocolate Macadamia Bliss Ice Cream
Description
This homemade White Chocolate Macadamia Bliss Ice Cream is creamy, crunchy, and delightfully rich. A sweet vanilla base is loaded with chopped white chocolate and buttery roasted macadamia nuts—perfect for warm weather indulgence or anytime you’re craving something luxurious and dreamy!
Ingredients
- Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 pinch sea salt
- Mix-ins:
- 1 cup chopped white chocolate (preferably from a bar)
- ½ cup roasted macadamia nuts (coarsely chopped)
Instructions
- Chill the base: In a medium bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and sea salt until the sugar is fully dissolved. Cover and refrigerate for at least 2 hours or overnight.
- Churn the ice cream: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
- Add mix-ins: During the last 5 minutes of churning, add in the chopped white chocolate and macadamia nuts.
- Freeze to firm up: Transfer the churned ice cream into a freezer-safe container. Smooth the top and press parchment or plastic wrap directly onto the surface. Freeze for at least 4 hours, or until scoopable.
- Serve and enjoy: Scoop and serve as is, or top with extra chopped nuts and chocolate for a deluxe presentation.
Notes
Toasting nuts: Lightly toast macadamia nuts in a dry skillet for 2–3 minutes to enhance their flavor.
White chocolate tip: Avoid chips; use a quality white chocolate bar for better melt and richness.
No ice cream maker? Pour the mixture into a container, freeze, and stir vigorously every 30 minutes for 3–4 hours.
Storage: Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temp for 5 minutes before scooping.
