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Life Currents
Home » Pineapple Macadamia Nut Ice Cream

Pineapple Macadamia Nut Ice Cream

July 17, 2019 by Debi 6 Comments

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Tart and sweet pineapple lends itself really well to a creamy cooling custard ice cream. Then, toss in some delicious crunchy macadamia nuts, and you have a delicious tropical summer treat, or Pineapple Macadamia Nut Ice Cream.

Two white bowls with pineaplle ice cream with macadamia nuts on a blue fabric

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Pineapple Macadamia Nut Ice Cream in a green ice cream container on blue fabric

With a refreshing pineapple flavor, this creamy gourmet ice cream has just the right amount of pineapple to keep guests asking for more. It’s super smooth, creamy, and has a lovely tropical feel!

Why do you use canned pineapple instead of fresh?

Fresh pineapple has a naturally occurring enzyme that will curdle the milk. Canning the pineapple neutralizes that enzyme, so canned pineapple will work in diary based ice creams.

Pineapple Macadamia Nut Ice Cream in a white bowl garnished with macadamia nuts and a sprig of mint on blue fabric

To properly swirl in a mix-in

For this Pineapple Macadamia Nut Ice Cream, if you simply toss the nuts into the machine, you risk scratching the delicate inside of the machine. So you want to carefully add the mix-in to the ice cream.

My favorite swirl-in method is the layer and swirl method. Remove one-third of the finished soft ice cream from the machine, and spoon it into a freezer safe container.

Remember my favorite container is {affiliate link} this insulated ice cream tub.

Cover the ice cream with one-third of the mix-in. Repeat, making layers with the remaining ice cream and mix-in. Place the layered ice cream in the freezer to firm it up before serving. As you scoop, it will be nicely mixed.

2 bowls of pineapple ice cream in white bowls on blue fabric

Looking for great toppings for your ice cream?

Salted caramel sauce

Coconut Cardamom Caramel Sauce

Marshmallow hot fudge

pineapple ice cream in a green freezer safe container with a gray metal ice cream scoop on blue fabric

Kitchen items you may need for this recipe

Canned pineapple
Macadamia nuts
Food processor
Saucepan
Burner diffuser
Mixing bowls
Silicone spatula
Strainer
Batter bowl
Ice cream machine
Ice cream scoop
Personalized ice cream shop sign

two servings of pineapple macadamia nut ice cream in white bowls with nuts garnishing the servings

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Pineapple Macadamia Nut Ice Cream Recipe long pin for Pinterest
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Pineapple Macadamia Nut Ice Cream Recipe

two bowls of ice cream topped with nuts on a blue background

Pineapple Macadamia Nut Ice Cream

Debi
Tart and sweet pineapple lends itself really well to a creamy cooling custard ice cream. Then, toss in some delicious crunchy macadamia nuts, and you have a delicious tropical summer treat.
5 from 6 votes
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Resting time 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 298 kcal

Equipment

  • Ice Cream Machine

Ingredients
  

  • 1 can (16 ounce) unsweetened pineapple chunks drained
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 cup whole milk
  • 3 large egg yolks
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • ¾ cups chopped macadamia nuts

Instructions
 

  • Place the pineapple chunks and salt in a food processor, and process until smooth, about 1 minute. Set aside.
  • Combine the sugar and milk in a heavy medium saucepan. Place over low heat, and stir until the sugar is dissolved, and the milk comes to a boil.
  • Place the egg yolks in a medium mixing bowl, and beat the hot milk into the egg yolks. Pour the entire egg yolk and milk mixture back into the saucepan, and place over low heat.
  • Stir constantly until the custard thickens slightly. Be careful not to let the mixture boil, or the eggs will scramble.
  • Remove the custard from the heat, and pour the hot custard through a strainer into a large clean bowl. Allow the custard to cool slightly, and stir in the pineapple puree, heavy cream, and vanilla extract. Cover and refrigerate until cold, or overnight.
  • Give the chilled custard a stir, then freeze in the ice cream machine according to the manufacturer’s instructions. You may need to freeze in 2 batches, as this makes about 5 cups, which was just a little bit more than my machine could hold.
  • Remove one-third of the finished soft ice cream from the machine, and spoon it into a freezer safe container.
  • Cover the ice cream with about one-third of the chopped macadamia nuts. Repeat, making layers with the remaining ice cream and nuts.
  • When finished, the ice cream will be soft but ready to eat. For firmer ice cream, place the layered ice cream in the freezer to firm it up before serving, at least 2 hours. As you scoop, it will be nicely mixed.

Nutrition

Calories: 298kcalCarbohydrates: 32gProtein: 3gFat: 19gSaturated Fat: 8gCholesterol: 94mgSodium: 140mgPotassium: 163mgFiber: 2gSugar: 30gVitamin A: 495IUVitamin C: 5.6mgCalcium: 68mgIron: 0.7mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword ice cream, pineapple
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Desserts Tagged With: Cooking, desserts, DIY, Food, gluten-free, ice cream, macadamia nuts, pineapple, recipe

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Pecan Bourbon Balls
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Reader Interactions

Comments

  1. Dorothy at Shockingly Delicious

    July 18, 2019 at 7:16 am

    5 stars
    Not only do I want to make this delicious looking recipe, but I really want your cool insulated ice cream container!

  2. Dana Rodriguez

    July 18, 2019 at 7:17 am

    5 stars
    This sounds delicious. Thanks for the recipe! I pinned it.

  3. Toni

    July 18, 2019 at 6:16 pm

    5 stars
    My kids loved this ice cream!! I was so excited about it I went out and made it tonight. Delish! Thanks

  4. Renee Goerger

    July 23, 2019 at 2:32 pm

    5 stars
    These are my very favorite summer flavors! I’m so excited to be making this recipe for company this weekend!!

  5. michele

    July 27, 2019 at 8:35 pm

    5 stars
    I didnt know that about fresh pineapple enzymes… I love facts like that! The macadamia nut paired with the pineapple was such a fun treat… my husband wants me to serve it everyday now since it makes it seem like we’re having dessert in Hawaii! <3

  6. Michaela Kenkel

    July 28, 2019 at 7:26 pm

    5 stars
    You have the BEST ice cream recipes!! I loved this one just as much as your lemon one!! This is like the tropics in a bowl of ice cream! Thanks for another great recipe!

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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