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Vanilla Macadamia Ice Cream
Prep Time
20 mins
Freeze Time
3 hrs
Course: Dessert
Servings: 2 Cups
Calories: 935 kcal
Author: Hallie Klecker
  • 1 13.5 ounce can coconut milk (full fat)
  • ½ cup raw macadamia nuts
  • ½ cup packed pitted Medjool dates
  • ¼ cup honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 vanilla bean
  1. Place the coconut milk, macadamia nuts, dates, honey or maple syrup, and vanilla extract in a high-speed blender.
  2. Using a sharp knife, split the vanilla bean in half lengthwise.
  3. Use the side of the knife to scrape the tiny seeds out of the pod.
  4. Add them to the blender.
  5. Blend on high until creamy and smooth.
  6. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
  7. Serve immediately for “soft serve” ice cream, or freeze in an airtight container for 2-3 hours for more shapely scoops.
Nutrition Facts
Vanilla Macadamia Ice Cream
Amount Per Serving
Calories 935 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 46g230%
Sodium 36mg2%
Potassium 995mg28%
Carbohydrates 71g24%
Fiber 9g36%
Sugar 57g63%
Protein 7g14%
Vitamin A 55IU1%
Vitamin C 5.6mg7%
Calcium 128mg13%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.