White Chocolate Macadamia Ice Cream
A rich, creamy ice cream with a clear roasted-macadamia flavor, gentle white-chocolate sweetness and a smooth finish.
- Prep
- 15 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€€€
Prepare the base
Break the white chocolate into small pieces and place it in a heatproof bowl.
Add the whole milk and granulated sugar to a small saucepan. Warm over medium-low heat, whisking, until the sugar is fully dissolved and the mixture is steaming; do not let it boil.
Pour the hot milk mixture over the white chocolate and leave for 1 minute, then whisk until the chocolate is completely melted and the mixture is smooth.
Add the macadamia paste, heavy cream, vanilla extract and fine salt. Blend with an immersion blender until completely smooth and fully emulsified, then leave to cool completely.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Stir the macadamia paste thoroughly before measuring if its natural oil has separated.
- Use 100% roasted macadamia paste rather than a sweetened spread so the nut flavor remains clear.
- Do not increase both the macadamia paste and white chocolate without reformulating the base; their combined fat can make the frozen texture waxy.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 224 | 1,102 |
| Protein (g) | 3.6 | 17.7 |
| Carbs (g) | 15.7 | 77.2 |
| Fat (g) | 16.5 | 81.2 |