Bid Summer a Sweet Farewell with 5-Ingredient Blackberry Macadamia Ice Cream

What better way to bid farewell to summer than with a bowl of delicious ice cream? Here, rich, creamy macadamia nuts are blended with fresh blackberries to create an irresistible marriage of texture and flavor.

Most dairy-free ice creams are made with an all coconut-milk base, and with good reason: The richness of full-fat coconut milk is the perfect replacement for cream. The only downside, if you can call it that, is that the ice creams all taste like coconut.

A base made from macadamia nuts offers a nice change of pace, and the nuts’ buttery flavor goes perfectly with the honey and vanilla. With only five ingredients (not counting the water!), this ice cream could not be simpler to make — you don’t even need to turn on the stove.

Blackberry Macadamia Ice Cream

Makes about 1 quart


1 1/2 cups raw macadamia nuts

1 cup water

1/2 cup coconut milk

6 tablespoons raw honey

1 tablespoon pure vanilla extract

1 1/2 cups blackberries, plus more to garnish


Line a medium strainer with a thin kitchen towel (or with several layers of cheesecloth or a nut milk bag). Place the lined strainer over a medium bowl and set aside.

Add macadamia nuts, water and coconut milk to an upright blender. Blend thoroughly until smooth. Pour mixture into strainer and squeeze the liquid out, discarding any solids. Return liquid to the blender. Add honey, vanilla and blackberries and blend again.

Pour into a bowl and place in the fridge for at least 4 hours or until completely cold. Churn in an ice-cream maker according to the manufacturers’ directions. Serve immediately.

*Any leftover ice cream can be stored in an airtight container in the freezer. Allow ice cream to stand 20 to 30 minutes before serving.

Amy Chaplin is a chef and recipe developer in New York City.

Photo by Stephen Johnson

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