White Chocolate Macadamia Bliss Ice Cream
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!
Equipment
- Ice cream maker
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Freezer-safe container with lid
- - Spatula
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.