Chocolate Macadamia Nicecream Three Ways

Happy June and happy ice cream season! While I love a frozen treat any time of the year, the next few months are of course the time when frozen goodies really shine. I'm excited to be sharing with you a trio of very special nicecream recipes that center around my #1 most favorite indulgence: chocolate-covered macadamia nuts!

Because these are "banana ice creams", a.k.a. nicecream, they're easy to make at home and contain more nourishing ingredients than store-bought ice creams. They also come together in a flash; just put everything in the food processor and give it a whirl! No ice cream maker needed.


Each of these flavors is themed around a specific type of chocolate macadamias from my sweet friends at Hawaiian Host. Their chocolate covered macadamias are my own personal heaven! I love them just by themselves as a treat, but also on top of oatmeal bowls and on fruit platters. And of course in nicecream!

One small technical note. You'll see that each recipe calls for an optional dash of rum or liqueur. If you're making this for kids or for anyone who doesn't consume alcohol, it's fine to omit; just add another dash of milk instead. But if you enjoy distilled products, I highly recommend adding it. As I describe in detail in my Guide to Boozy Nicecream, adding a bit of alcohol depresses the freezing temperature and helps to keep your nicecream creamy and scoopable after storage in the freezer. No hard blocks of nicecream are allowed in our house!

So without further ado, here they are! You'll find each of the three flavors below, as well as ingredients. The directions are at the end of the post since you'll use the same method for each of the flavors. And while I highly (oh so highly!!) suggest getting your hands on these specific flavors from Hawaiian Host, any of their wonderful chocolate macadamias will work in these recipes, so use which ones you love most. Which flavor will you try first??

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Flavor #1: Spiced Honey Chocolate Macadamia Nicecream

Exploding with sweet honey and warming spices, this nicecream is a symphony of flavor. It's great on its own but is especially magical with a big drizzle of salted caramel sauce. Since these flavors are more typically found in cozy fall desserts like apple crisp, having them in a frozen treat is delightfully fresh and unexpected.


Ingredients

  • Four very ripe bananas, sliced and then frozen overnight
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 tsp freshly-grated ginger (or 0.5 tsp ginger powder)
  • 0.5 tsp vanilla extract
  • Pinch of cardamom
  • Optional 2 oz dark spiced rum
  • Two big handfuls of Hawaiian Host's Honey Roasted Chocolate Macadamias, divided
  • Dash of milk (any kind is fine) as needed

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Flavor #2: Toasted Coconut Chocolate Macadamia Nicecream

Oh the magic of toasted coconut! This nicecream is wonderfully rich and nutty, and feels like a tropical vacation. Take it over the top with a drizzle of chocolate sauce and a generous sprinkling of extra toasted coconut.


Ingredients

  • Four very ripe bananas, sliced and then frozen overnight
  • 0.5 c toasted coconut. It's easy to make this yourself! Just spread unsweetened shredded coconut out on a sheet tray and put it under the broiler. Watch it very closely since it burns quickly! Cool it completely before using it in your nicecream.
  • 0.25 c canned, full-fat coconut milk
  • Optional 2 oz coconut rum
  • Two big handfuls of Hawaiian Host's Toasted Coconut Chocolate Macadamias, divided
  • Dash of milk (more coconut milk is best) as needed

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Flavor #3: Kona Coffee Chocolate Macadamia Nicecream

Coffee and chocolate together are a match made in heaven! This nicecream packs a caffeine punch thanks to chocolate covered macadamias and espresso powder. It's especially delightful with a big drizzle of chocolate sauce or served affogato-style with a shot of espresso over the top.


Ingredients

  • Four very ripe bananas, sliced and then frozen overnight
  • Heaping 1 tbsp espresso powder or 2 tbsp instant coffee
  • Optional 2 oz coffee liqueur such as Kahlua (or sub 2 tbsp maple syrup, since it needs some additional sweetness)
  • Two big handfuls of Hawaiian Host's Kona Coffee Chocolate Macadamias, divided
  • Dash of milk (any kind is fine) as needed

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Directions for all three flavors

  1. The day before you want to make your nicecream, slice the bananas and transfer them to a sealed container, then put them in the freezer. They're fine in the freezer for weeks though, so this is always a great thing to do if you have excess ripe bananas on hand!
  2. When you're ready to make the nicecream, add all of the ingredients except for one handful of the macadamias to a large food processor.
  3. Process until you have a rich, thick, creamy texture similar to soft-serve ice cream. If you have trouble achieving that texture, add a dash of milk and re-process. Repeat as needed.
  4. Add in the extra handful of chocolate macadamias and pulse the food processor a few times to chop them up but still leave some big pieces.
  5. Enjoy immediately as soft-serve ice cream! Or, transfer your nicecream to a container and freeze for 2-3 hours for a harder, scoopable treat. If you've added the optional alcohol, leave it in the freezer for as long as several days; the alcohol will help the nicecream stay softer.

And there you have it! Three very special and unique nicecream flavors to celebrate three of my favorite treats! I hope you have a blast with these this summer; we certainly have.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Hawaiian Host. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Are you as much of a macadamia lover as I am?? I think you'll also love these Flourless Coffee Macadamia Blondies... or make both recipes and have a scoop of nicecream on top of your blondie!

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