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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*
Total Fat 73g 112%
Saturated Fat 46g 230%
Sodium 36mg 2%
Potassium 995mg 28%
Total Carbohydrates 71g 24%
Dietary Fiber 9g 36%
Sugars 57g
Protein 7g 14%
Vitamin A 1.1%
Vitamin C 6.8%
Calcium 12.8%
Iron 26.9%
* Percent Daily Values are based on a 2000 calorie diet.