Make it Naked

Chocolate Macadamia Coconut Ice Cream

I’m not sure I’ve mentioned it before, but I work from home full-time. When you tell people you work from home somehow they hear “I don’t work.” Often the response is “Oh that’s great. You’ll save on daycare.” Or “How nice. You can watch TV and sleep in.” Sure, working from home has its benefits but I still have a full-time job. I have meetings. I talk on the phone. I have deadlines. I have a boss. It’s a real job. I don’t sit at home on the couch all day eating ice cream. Oh. Wait. I don’t sit at home on the couch all day.

I can’t decide if this ice cream is the smartest thing I’ve ever done or the dumbest.

One night in Hawaii, Jon said he only wanted dessert if the restaurant had chocolate covered macadamia nut ice cream. They didn’t. But I couldn’t forget about it and for the entire trip we were on the hunt. No luck. So I dreamed up this fantastical recipe and brought Hawaii to the mainland in an ice cream maker. Smart.

But it took a few tries. So now, here I am. All day. Me and a freezer full of this heavenly ice cream along with its rejected yet edible predecessors. Dumb.

This recipe is one of those two for one deals. First, the macadamia nut bark. I melted chocolate, stirred in chopped macadamia nuts, spread it, topped it with coconut and just like that you have fancy candy. No one needs to know how easy it is. We’ll leave that right here. The second part of this recipe is the ice cream. Ohhh, the ice cream. Rich coconut milk is churned into airy, soft, scoopable ice cream speckled with flakes of coconut. Near the end of the churning cycle I added chopped pieces of the bark. You’re left with a smooth, coconutty ice cream flecked with crunchy, chocolatey candy bits. Paradise on a spoon.

Get to work. It’s Monday. You have ice cream to make.

Chocolate Macadamia Coconut Ice Cream 

For the Macadamia Nut Bark


1 cup raw macadamia nuts
1 cup milk chocolate chips
1 tablespoon coconut oil
1 tablespoon unsweetened, shredded coconut


  1. In a food processor pulse the macadamia nuts until they are finely chopped. You want it to resemble Grape-nuts cereal. Don’t pulse too much or else you’ll end up with macadamia nut butter. Just be sure that most big chunks are gone.
  2. In a microwave safe bowl, melt the chocolate chips and coconut oil at 50% power for one minute. Stir. Repeat until completely melted.
  3. Measure out 1/4 cup of the chopped nuts and set aside.
  4. Stir the rest of the nuts into the chocolate. Spread evenly in a thin layer on a parchment-lined baking sheet. Sprinkle with the coconut and the reserved 1/4 cup of chopped nuts.
  5. Refrigerate or freeze until the bark hardens. Once hard, remove and chop into small pieces.

For the Coconut Ice Cream (adapted from Smitten Kitchen)


2 cups heavy cream
1 1/4 cups sugar
12 egg yolks (see note #1 below)
2 cups coconut milk (I used light from a can)
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup unsweetened, shredded coconut


  1. In a sauce pan over medium heat, heat the cream with 1 cup of the sugar. Stir occasionally until the sugar is dissolved. This took about 7 minutes.
  2. In a bowl, whisk the egg yolks with the remaining 1/4 cup of sugar.
  3. Once the sugar is dissolved into the cream, whisk about 1/2 a cup of the cream mixture into the yolk mixture. This is to slowly warm the yolks so they don’t cook in the next step.
  4. Slowly add in the yolk mixture to the cream mixture on the stove. Stir constantly (or very often) and let thicken. The mixture should coat the back of a spoon. This took about another 5 minutes.
  5. Pour the mixture through a fine mesh sieve into a bowl.
  6. Stir in the coconut milk, vanilla, salt and shredded coconut.
  7. Put in the refrigerator or freezer to completely cool. Stir occasionally while chilling if in the freezer.
  8. Once completely cooled, churn in an ice cream maker. Near the end of the churning cycle, add in 1 cup of the chopped bark. Save the rest for topping.
  9. Eat immediately for soft serve or let harden in the freezer.


  1. Yes, I used 12 egg yolks. Deb from Smitten Kitchen says you can use anywhere from 6-12. Use what you have but I will say that 12 was perfection.
  2. I used organic unsweetened coconut because it seems to be the least processed. I’m sure sweetened would work also.
  3. Need a use for those egg whites? How about crab frittata or caprese quiche?

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Posted on March 5, 2012

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