Salted Macadamia Ice Cream Dessert

Salted Macadamia Ice Cream Dessert

  • Serves: 8 (1 Litre)
  • Prep Time: 00:15
  • Cooking Time: 00:00
  • * Plus freezing time
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This delicious dairy-free creamy, salted macadamia ice cream dessert will impress your guests with its full flavour and creaminess. In Italy they make their ice cream using olive oil and I know why - it's so good! It's a lovely light dessert to finish off a great meal but it's hard to stop eating with its addictive salted macadamia flavour. I've given directions to make your ice cream in a blender so no one has an excuse to not make this yummy dessert but if you own an ice cream maker, skip the second blend and follow the manufacture's directions.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1/2 cup raw macadamia nuts, (it's less expensive if you buy the half pieces)
  • 1/3 cup olive oil, mild flavoured
  • 1/2 medium banana(s), frozen
  • 400ml can coconut cream, (a thick brand, I use Ayam)
  • 1/3 cup maple syrup, 100%
  • 2 tsp vanilla extract (organic)
  • Pinch of fine sea salt
  • An extra 1/2 cup chopped macadamia nuts, to add later
  • 1 tsp ghee, to roast nuts
  • 1/4 tsp fine sea salt, to add to roasted nuts
  • 40g of 80% dark chocolate, for drizzling on top

Directions

Add the macadamia nuts and olive oil to a high-speed blender. Start with variable speed and increasing to high for 10 seconds to break the nuts down, then scrape down the lid and sides of the jug.

Add the piece of frozen banana, coconut cream, maple syrup, vanilla and salt to the blender. Blend on high for 25 seconds or until you reach a smooth and creamy consistency.

Pour into a 21 x 10cm silicone loaf pan and place in the freezer for 2 hours or until half of the ice cream is frozen (I like to have all my ingredients in the fridge overnight and use frozen banana to reduce the first lot of freezing time).

Meanwhile, heat a small fry pan on medium - low heat and add the ghee, chopped macadamias and salt. Lighty roast the nuts and then set aside to cool.

Once the ice cream is frozen but the middle is still a little soft transfer back to the blender and blend again for 12 - 15 seconds. Add the salted roasted macadamia nuts to the ice cream and stir through by hand. Transfer back into the loaf pan and place back into the freezer to set for several hours or overnight. (Blending twice will give you a creamy texture otherwise the ice cream will have an icy texture. Ignore if using an ice cream maker).

To serve, loosen the pan sides and pop the ice cream out onto a serving plate, the base will become the top. Gently melt the dark chocolate and drizzle over the ice cream. I like too also sprinkle some extra roasted nuts over the top. Use a large knife to slice through the ice cream (if the ice cream has been in the freezer for several days, allow to sit at room temperature for 15 - 20 minutes before slicing).

NOTE: You can also leave the ice cream in the loaf pan (skip the decorating) and scoop out as needed from the freezer.

macadamia nuts

The Macadamia tree is indigenous to Australia. Macadamias are full of heart healthy fats, they have more omega 3 fats than any other nut. There is no need to soak macadamias. They make a very creamy delicious dairy free milk.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

banana(s)

In a paleo diet it's best to eat bananas in moderation. They are excellent to use to naturally sweeten a recipe and then you can reduce or eliminate other sweeteners. Bananas are a very good source of vitamin B6, manganese, vitamin C, potassium, dietary fiber potassium, copper, so you can see they are healthy but I find it's best just no in large qualities due to their high natural sugars.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

maple syrup, 100%

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

macadamia nuts

The Macadamia tree is indigenous to Australia. Macadamias are full of heart healthy fats, they have more omega 3 fats than any other nut. There is no need to soak macadamias. They make a very creamy delicious dairy free milk.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

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