By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 2
1903 cal · 45 min
Double Chocolate Macadamia Ice Cream
Recipe GLPR8fa03a74af91ca
A rich and creamy dairy-free ice cream made with raw cacao powder and coconut milk, blended smooth with soaked cashews for an ultra-silky texture. Finished with dairy-free chocolate chips and toasted macadamia nuts for delightful pockets of chocolate and crunch in every spoonful.
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Ingredients
1 cup filtered water
1 cup raw cashews, soaked overnight and drained
1 13.5-ounce can organic coconut milk
1/2 cup raw honey
1/3 cup organic raw cacao powder
1 1/2 teaspoons organic vanilla extract
1/8 teaspoon sea salt
1/3 cup dairy-free mini chocolate chips
1/3 cup chopped macadamia nuts
Directions
Add the filtered water, soaked cashews, coconut milk, honey, cacao powder, vanilla extract, and sea salt to a high-speed blender. Blend on high speed for 2 minutes until completely smooth and well combined. Transfer the mixture to a bowl and refrigerate until thoroughly chilled, at least 1 hour or until cold to the touch.
While the mixture chills, combine the dairy-free chocolate chips and chopped macadamia nuts in a small bowl. Place this mixture in the freezer so the pieces are cold and firm for adding to the ice cream.
Once the ice cream mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until the mixture reaches a soft-serve consistency.
During the final 5 minutes of churning, add the frozen chocolate chips and macadamia nuts, allowing the machine to gently incorporate them throughout the ice cream. Transfer to a freezer-safe container and freeze until firm, at least 2 hours, before serving.
Comments
This recipe needs real time: the 45-minute estimate ignores soaking cashews and proper freezing, which will run at least three hours total. Macadamia nuts are the catch—you'll need to hunt them at Harris Teeter or Kroger for roughly $10 to $12 a pound, since Food Lion, ALDI, and Walmart rarely stock them, turning a weeknight indulgence into a planned special trip. The per-serving cost lands around $6 to $8 when you factor in premium nuts and cashews, heavy for a two-serving dessert. The recipe makes a rich no-churn custard that reheats poorly; it's a same-night dish that demands eating straight from the freezer.
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