By Sarah Hunt, AZFB Communications Intern
Did you know today is National Macadamia Nut Day? One of my favorite recipes with macadamia nuts is an ice cream pie served at Duke’s, a restaurant with locations in California and Hawaii. This isn’t the exact recipe but it is pretty close, and just as tasty. Here is the copycat recipe from Favorite Family Recipes.
But before we get to that, here are some fun facts about macadamia nuts!
- The Macadamia was introduced into Hawaii around 1881 and used as an ornamental. The first commercial orchards of macadamias in Hawaii were not planted until 1921.
- Most of the world’s macadamia nuts are grown on the island of Hawaii.
- Macadamia nuts are not picked from the tree but are fully ripened when they fall and are then harvested.
- Tough nut to crack: it takes 300 lbs. per square inch to break the macadamia nut shell, hardest of all nut shells.
- U.S. is the largest consumer (51%) with Japan following at 15%.
- Macadamia nuts are high in monounsaturated fatty acid (“good” fat) and have been demonstrated to help reduce overall cholesterol levels.
- Nuts are high in minerals and protein and are part of a healthy diet.
- 1 Oreo Pie Crust (see notes above)
- 1 gallon French Vanilla Ice Cream
- 2 tsp. coconut extract
- 1 c. Macadamia nuts coarsely chopped
- 2 c. Fudge topping (see notes above)
- whipped cream
- fudge topping (extra, to taste)
- macadamia nuts (for garnish)
Prepare Oreo pie crust and place in freezer. (Can be homemade or bought from the store, which is much easier.)
Remove ice cream from freezer and allow to soften for 10-15 minutes. You do NOT want it to melt so keep a close eye on it.
When the ice cream has softened enough to remove from the container, place it in a stand mixer bowl along with the dough hook attachment.
Turn mixer to “low” and allow the ice cream to be mixed until it reaches a thick frozen yogurt consistency. Add coconut extract and macadamia nuts and mix for another minute or so.
Find a mixing bowl where the rim will easily fit inside the Oreo pie crust (if using a 9″ pie crust, find a bowl where the rim is under 9″– remember you will be placing the bowl upside down inside the crust).
Line the bowl with plastic wrap, spray with cooking spray, and scoop ice cream into the bowl. Cover and freeze overnight.
Remove ice cream and Oreo crust from freezer. Carefully place the bowl upside-down over the crust and pull at the plastic wrap until ice cream settles onto the crust. Remove bowl and plastic wrap from ice cream.
Spoon fudge topping over the ice cream “dome” (do not heat the fudge– you don’t want it to melt the ice cream. If you must heat to soften, only do it for a few seconds until soft enough to remove from the container) and spread evenly until ice cream in covered in fudge.
Freeze again until fudge becomes firm.
Remove from freezer and cut into slices. Top each slice with whipped cream, hot fudge (it’s ok for this fudge to be hot), and macadamia nuts.
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