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No ice cream maker? No problem! This easy to make no-churn ice cream with macadamia nut brittle is made with a two-ingredient vanilla ice cream base and crunchy pieces of macadamia brittle and it’s oh-so-good! A perfect summer dessert.
Easy to make no-churn ice cream with macadamia nut brittle
The secret to no-churn ice cream is condensed milk! Together with whipped heavy cream, it makes up the base for this home-made no-churn ice cream.
What does no-churn ice cream mean?
It just means that it’s made without a churner (ice cream machine) like traditional egg-based ice cream is.
How does no-churn ice cream work?
The base for no-churn ice cream is made up of only two ingredients, condensed milk, and heavy cream. Condensed milk is very high in sugar and sugar doesn’t really freeze well, that’s why the ice cream can remain soft and not crystalized. It does melt faster than traditional ice cream though.
Using alcohol to lower the freezing point of ice cream and making it softer?
Another thing that doesn’t freeze is alcohol! That’s why I incorporated a tablespoon (or 2) of my favorite alcohol – Nougat vodka. It helps the no-churn ice cream to remain softer but it is totally optional. If you decide to use alcohol, feel free to use your favorite alcohol. Grand Mariner, whiskey, gin, rum, how about Baileys? I hope it’s clear that the taste of alcohol will be present.
I used only one tablespoon but did not taste the vodka, if you want to taste the alcohol, I suggest using two tablespoons.
There is also vanilla extract in this home-made ice cream. Why? Because vanilla extract belongs everywhere if you ask me. But in all seriousness, besides giving the ice cream base a vanilla flavor, it also helps will softening it as most vanilla extracts are based on alcohol. Again, you can skip it, but please don’t ;D.
How to make home-made no-churn ice cream with macadamia nut brittle without an ice cream machine
You will make the macadamia brittle first, so it has the time to set. It stays hard in the ice cream so chop it fairly small.
- Macadamia brittle is made by making caramel out of sugar, glucose, and water, and then mixing it with macadamia nuts, butter and bicarbonate soda which gives the brittle a lighter texture.
- After the macadamia nut brittle is set (about an hour), you chop or crush it into small pieces.
- Then, you make the ice cream base by mixing the condensed milk with the alcohol and vanilla extract (if using) and whipping the heavy cream in another bowl.
- Fold the 1/3 of the whipped cream into the condensed milk to lighten it up.
- Now gently fold in the rest of whipping cream, and that’s your base!
- Finish by adding the chopped macadamia nut brittle into the ice cream base, gently folding it in.
- Put into the prepared container and freeze for at least 8 hours.
Freezing no-churn ice cream
You can store the ice cream in an ice cream container if you have it, or in a bread loaf tin like I did. Be sure to cover it with cling film so it’s protected from freezer odor and doesn’t crystalize.The ice cream needs at least 8 hours to freeze and will keep at least 3 months in the freezer.
The base of this no-churn ice cream can also be used with so many other flavors like cookie dough, strawberry, peanut butter, chocolate. The possibilities are endless but my favorite is this one :).
My all-time favorite ice cream is macadamia nut brittle ice cream from Haagen-Dazs and this home-made version is just like that! What’s not to love.
You can also use it to make amazing ice cream sandwiches.
I hope you give it a try and enjoy your ice cream :).
Check out more amazing summer dessert recipes:
- Vanilla cake with strawberries and pineapple
- Meringue roulade with strawberry rhubarb and mascarpone
- Coconut tapioca pudding with passion sauce
- Strawberry eton mess
- Mojito cupcakes