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Test Kitchen Approved

Chicharron Salted Macadamia Ice Cream

Recipe By Adapted from Heart Beet Kitchen by Suzanne Klein

Prep Time

30 Minutes

Cooking Time

5 Minutes

Recipe By Adapted from Heart Beet Kitchen by Suzanne Klein

Honey-sweetened coconut milk ice cream, balanced with savory Chicharron saltiness.

Serving Suggestions

Serve in a cone or top with toasted coconut flakes, another sprinkle of Chicharron Salt, and/or drizzled caramel sauce.

Ingredients

1 Tbsp. cornstarch

1 (13.5 oz.) can full-fat coconut milk

1 (13.5 oz.) can can coconut cream

0.66 cups honey, divided


1 Tbsp. dark or spiced rum

1 cups toasted macadamia nuts, roughly chopped


Savory Spice ingredients in this recipe

  • Natural Coconut Extract

    Our Natural Coconut Extract has the taste and aroma of fresh coconut. It can be used in both sweet and savory applications. As with our other extra...

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  • The Original Chicharron Salt

    Chicharrones, also known as pork rinds or cracklings, are pork skins which have been fried into airy, crunchy pieces of deliciousness. We combined ...

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Directions

Mix cornstarch with 2 Tbsp. coconut milk and set aside. In a large saucepan, whisk remaining coconut milk, coconut cream, and 1/3 cup of the honey together and bring to a boil over medium heat. Stir in arrowroot mixture and continue to boil for a few minutes. Lower heat and simmer for a few more min. until mixture has slightly thickened and coats the back of a spoon. Remove from heat and stir in extract and rum. Pour mixture into a large zip-top bag, seal, and submerge in a bowl of ice water. Refrigerate bag in ice bath for at least 4 hours or overnight. Pour ice cream mixture into an ice cream maker and follow manufacturer's instructions to churn until it's a soft serve consistency. Add macadamia nuts and churn for another minute or so. Spread half of the ice cream in a quart-sized container. Sprinkle with 1 Tbsp. Chicharron Salt and drizzle with half of the remaining honey. Repeat with remaining ice cream, salt, and honey. Cover with plastic wrap and freeze for 2 to 4 hours until firm.