A deliciously decadent caramelised white chocolate no churn ice cream with lots of toasted macadamia nuts. The perfect dessert this summer!
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Ah, another week and what d’ya know? I’m running behind again! With how often I run behind I might as well call it on schedule! I usually write my Friday post on Thursday and, well, it got to Thursday night and I hadn’t even started editing the photos for the post, oops! And now it’s Monday – still, better late than never, right?
And this ice cream is definitely worth waiting for! If truly decadent, amazing and easy desserts are your thing, this ice cream is definitely for you! Before making this ice cream I’d never tried caramelising white chocolate before, these two amazing recipes from Giramuk’s Kitchen had me itching to trying it! And once she posted a how-to, I jumped right on it! It’s relatively easy to do, but I did have a few problems with it – mainly it just took forever! My oven was definitely the problem here, it’s an old gas oven and basically has a mind of it’s own! Once it got going though, all it took was some stirring and waiting and I had delicious, caramel-y white chocolate! You can make as much or as little as you like at a time, the more you make the longer it will take of course – head over to the “how-to” link above to find out how to make yours for this yummy Caramelised White Chocolate and Macadamia Ice Cream!
This ice cream is another one of my easy “no-churn” recipes! I really do need to start breaking out my ice cream maker again, but this base recipe is so easy and it produces such yummy results that it’s hard to see the point! For this recipe you start off with just two ingredients, then add whatever flavourings and variations you choose – in this case, caramelised white chocolate and macadamia nuts! Macadamia nuts just felt like the perfect pairing for this sweet, indulgent ice cream and they really take this yumminess to the next level. The good thing is you really don’t need a lot either, which is very good because they’re so expensive. I bought a small 150g bag (which was £3.50!!) and was worried that it wouldn’t be enough, but they turned out to be more than enough – I had plenty left over for sprinkling on top! This recipe makes about 1 litre of ice cream (about 1 3/4 pints or 4 cups), which is more than enough for my house – but it’s easily doubled if you want more.
You really won’t need a lot of this ice cream to satisfying your craving though. Even I, queen of the sweet tooth, could only eat a small amount – it really is extremely decadent! That’s what I really love about this caramelised white chocolate – it takes the sometimes too sweet white chocolate and turns it into caramel goodness – perfect for those who don’t normally like white chocolate. It’s like white chocolate’s sophisticated older sister – the one with the fancy, high flying job in the city who always buys the best Christmas presents and has the most interesting stories to tell!
For this recipe you will need 250g Caramelised White Chocolate, the method of how to make it can be found here. Once you have that, you can proceed to the ice cream recipe…
- 300ml double cream (heavy whipping cream)
- 200g sweetened condensed milk
- 250g caramelised white chocolate (see link above for instructions on how to make)
- 150g toasted macadamias*, roughly chopped
- Using a stand mixer with the whisk attachment or a hand mixer, whip the cream until stiff peaks are just starting to form - keep a close eye on it as you don't want to over whip. It's ready when the peaks are holding upright but the cream still looks smooth.
- Turn the mixer down to low and drizzle in the condensed milk with the mixer running. Keep on low until it's combined.
- Gently fold the caramelised white chocolate into the cream mixture until evenly combined, the white chocolate should still be warm when you fold it in.
- Add 3/4 of the chopped macadamias to the mixture and stir to combine.
- Spoon the mixture into your freezer proof container and sprinkle with the remaining macadamias.
- Cover tightly and freeze for at least 4 hours or overnight, until firm.
- Remove from the freezer 10 minutes before scooping and serving
- *You can toast the macadamias by spreading them on a baking sheet in one layer and toasting in an oven preheated to 150C/300F for 10 minutes, stirring half way through.
- Ice cream will keep for 1 week.
- It's best to make the caramelised white chocolate just before you make the ice cream, but you can also make it ahead of time and re-melt it in a double boiler when ready to use. You want the chocolate to warm and runny when you add it the ice cream.
How cute are these ice cream cone sundae dishes?! They’re Kitchen Craft’s Coolmovers Seafarer Acrylic Ice Cream Dish
The fun, summery dishes are only going to make your chosen ice cream shine too – how creamy and delicious does this ice cream close up look? That deep caramel colour just looks so yummy next to the lovely purple… now, where’s my spoon?! Of course, you could serve this ice cream in a paper cup and you’d still be back for seconds – it really is the type of flavour you need to try to know how amazing it is. Rich, caramel flavour combined with that familiar white chocolate taste and creamy, smooth texture – with a bursts of crunchy, delicious macadamias that compliment the white chocolate just beautifully. You know those silly adverts where beautiful women are eating whatever they’re selling and they look like they should probably be enjoying it in private? Well, that’s how you’re going to look when eating this ice cream – so make sure to book some alone time to enjoy your ice cream!
So, this was supposed to be what I was bringing to Fiesta Friday last week, but since I was so late getting the recipe out it never made it there! I’m gonna bring it this week though because it’s too good not to share with the lovely people at Fiesta Friday! Make sure you come join us, our host; Angie and co-hosts; Naina and Quinn
I hope you like this recipe! Have you tried caramelised white chocolate before? If not, have I tempted you to give it a go? It really is wonderful – I’m definitely going to be using it in more things in the future, so keep an eye out!
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Fiesta Friday, Foodie FriDIY, Bake of the Week, Motivation Monday
O-M-G !!
What a scrumptious and mouth-watering Ice-cream!!
Definitely not fair to see these photos at midnight!
Pinning
Haha I’m sorry! Thank you Winnie 😀
i’ve never heard of caramelised white chocolate before, but it sounds absolutely delicious and then paired with macadamia nuts, talk about a match made in heaven! Thanks for sharing another wonderful recipe:)
It really is yummy! Thanks Lily!
My husband bought me an ice cream churn for Christmas. If I churn this I can eat it sooner, right ?
Definitely hehe! Thanks!
Just what we need this summer. Delicious flavors.
Thank you skd!
Oh heavens would I love a couple scoops of this ice cream. Gorgeous!
Thank you Julie 😀
Wow sorry so late in commenting, but this looks fantastic and perfect for summer. Your pics are awesome. Wish I could give it a try.
Don’t worry Quinn, I’ve had a lot of technical problems with this post so late is probably good! Thank you!
Macadamia nuts are my fave and we are lucky to have plenty to go around out here! This ice cream is calling my name in a bad way! Definitely have to make this happen soon!
Thank you Ashlyn! I’m definitely jealous of your access to macadamias!
That looks absolutely AMAZING!!!! Send me some NOW!
😀 I may have to look into long lasting dry ice hehe! Thanks Diana
This looks so so good! 😀 Yumm!
Thank you! 😀
This is even funny, Michelle! I just came back from dinner at Friendly’s. You know, the place that gives you ice cream with your meal? And I still want that cone right there!! I can’t even begin…you got me at chocolate and macadamia! Looks so gooood!!!
I’ve not been to a Friendly’s, but that sounds like my kind of eatery!!
Thank you Angie, I’m glad you like it! And thank you for featuring it this week, it made me very happy!
This is heavenly! I have to try it as I have fallen for this beautiful ice cream!
Thank you Sridevi! 😀
I hope you like it, please let me know what you think when you do!
This looks unbelievably delicious, as all your desserts do! I really want to try this! And I was drooling over Dini’s caramelized white chocolate recipe too…I love that you incorporated it!
Thank you Michelle!
Was dying to try Dini’s recipe, and I think this ice cream definitely did it justice 😀
I’ll take two scoops please. No need for sprinkles with this delish combo. YUM!
😀 thank you!