Coconut Ginger Macadamia Ice Cream Recipe

Name: Coconut Ginger Macadamia Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole milk; 2 cup heavy cream; 3 T. fresh grated ginger; 1 can Chaokoh coconut milk; 1 carton or can coconut cream; 6 lg. egg yolks; 1/2 cup sugar; pinch salt; 2/3 cup Australian soft candied ginger, cut in small cubes; 2/3 cup macadamia pieces

Servings: persons

1
Heat milk, cream, and fresh ginger in pan over medium heat.
2
As it begins to boil, take off heat, and strain ginger out.
3
Return mixture to pan.
4
In a bowl, beat the egg yolk with the sugar and then beat in the coconut milk, salt,and coconut cream.
5
Slowly add this mixture to the hot mixture while stirring.
6
Put on burner on low and cook until the mixture coats the back of a spoon.
7
Chill in the fridge or freezer until very cold.
8
Put in ice-cream maker and follow directions.
9
Add the nuts and candied ginger just before putting the finished mixture into the freezer for final chilling.
10
A viewer, who may not be a professional cook, provided this recipe.
11
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

998

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole milk, 2 cup heavy cream, 3 T. fresh grated ginger, 1 can Chaokoh coconut milk, and more.

Yes, Coconut Ginger Macadamia Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Coconut Ginger Macadamia Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions