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Recipes

White Chocolate Macadamia Ice Cream

  • 8 oz. Macadamia Nuts, roasted and salted
  • 2 cups Coconut Milk (from the carton)
  • 2 large Eggs
  • 4 large Egg Yolks
  • 1/2 cup Caveman Coffee Cacao Butter
  • 1/3 cup Erythritol
  • 20 drops Liquid Stevia
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Xanthan Gum
  1. Place macadamia nuts in a food processor and run the food processor until a paste is formed, scraping down the sides as needed.
  2. In a small saucepan over low heat, melt the Caveman Coffee cacao butter.
  3. Add everything into a large bowl and immersion blend until well combined.
  4. Place in the freezer to become cold, about 1 hour.
  5. Add to ice cream machine and churn according to manufacturers directions.