Macadamia Nut Ice Cream Sandwich
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4 or more
Ingredients
Ice Cream
  • 1 ½ cups sweetened condensed milk
  • 1 cup unsweetened macadamia nut milk, such as Milkadamia brand, or whole milk
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1 cup roasted macadamia nuts, roughly chopped
Cookies and Assembly
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 sticks salted butter, softened at room temperature
  • ½ cup light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups roasted macadamia nuts, roughly chopped into large pieces, divided
Instructions
Ice Cream
  1. In a large mixing bowl, add the condensed milk and the macadamia nut milk along with the vanilla. Whisk to combine.
  2. With an electric hand mixer, beat the cream until it forms stiff peaks. Add the whipped cream to the milk mixture and stir in the chopped macadamia nuts, distributing evenly.
  3. Pour the mixture into a covered container and freeze overnight.
Cookies and Assembly
  1. In a large mixing bowl, add the flour, baking soda, and salt. Stir to combine.
  2. In another bowl, add the butter and brown sugar and stir to combine. Add the eggs and vanilla, and stir to combine.
  3. Combine the wet and dry ingredients and add in 1 cup of the nuts. Cover and refrigerate until the dough is chilled, about 45 minutes.
  4. Preheat your oven to 350ºF.
  5. Using a standard ice cream scoop, portion out the dough onto a greased baking tray. Separate the balls of dough so that they will have room to spread out and bake evenly. (The size of your dough ball will determine the size of your ice cream sandwich so adjust accordingly.)
  6. Bake until crispy golden brown, 10 to 15 minutes. Cool for 1 hour until the cookies have hardened before making the ice cream sandwiches.
  7. For the assembly, take the ice cream out of the freezer 20 minutes before. Pour out the remaining 2 cups of chopped nuts onto a cutting board.
  8. Place a cookie on the cutting board and add a heaping scoop of ice cream to the center. Place another cookie on top and gently press down until the ice cream spreads out to the edges. Place the ice cream edge of the sandwich into the chopped nuts and rotate until coated all around. Place on a tray and freeze immediately. Repeat with all the ice cream sandwiches.
Notes
You determine the size of your ice cream sandwich by the size of your cookie. Be sure to bake the cookies until they harden (not a soft gooey texture) so that the “sandwich” will hold together. I buy the salted macadamia nuts that are already roasted; I like the crunch, and the added salt is a nice contrast to the sweetness of the ice cream. Look for the Milkadamia brand macadamia milk in stores or just substitute whole milk if you can't find it. Certainly, you can take the shortcut of buying pre-made ice cream and store-bought cookies; on occasion, I’ve even added chopped macadamia nuts to store-bought gelato for a quick version.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=24809