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3 scoops of no-churn ice cream with macadamia brittle
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5 from 5 votes

No-churn Ice Cream with Macadamia Nut Brittle

Easy to make ice cream, no machine required! Sweet, smooth vanilla ice cream base with little macadamia brittle pieces is a dream in the summer.
Prep Time25 mins
Cook Time8 mins
Chilling time8 hrs
Total Time8 hrs 28 mins
Course: Dessert
Cuisine: American
Keyword: brittle, ice cream, macadamia nuts, no-churn, vanilla
Servings: 10 servings
Calories: 572kcal
Author: Dea Kepic


Vanilla Ice Cream

  • 480 g heavy cream
  • 400 g sweetened condensed milk
  • 1 tsp vanilla exctract
  • 1-2 tbsp nougat vodka or your favorite alcohol optional

Macadamia Nut Brittle

  • 200 g sugar
  • 120 g glucose or light corn syrup
  • 60 ml water
  • 1/8 tsp salt use 1/4 if you like more salted brittle
  • 200 g macadamia nuts
  • 7 g butter
  • 1 tsp vanilla exctract
  • 1 tsp bicarbonate soda


Macadamia Nut Brittle

  • Prepare a baking sheet and line it with parchment paper or lighly butter it.
  • Prepare the baking soda, vanilla and butter so you are ready when it's the time to use them.
  • In a medium sized saucepan over medium high heat, bring the water, glucose, sugar, salt, and macadamia to a boil, stirring constantly with a wooden spoon or heatproof spatula. The macadamia will roast in the process.
  • Cover with a lid for a minute to dissolve any sugar crystals.
  • Remove the lid and cook, stirring occasionally, until it reaches 147 °C (296 degrees F). You have to use a thermometer here, making sure it doesn't touch the bottom of the pan.
  • Remove from the heat, add in the prepared vanilla, butter and baking soda and stir for a few seconds, until everything is well combined. The mixture will puff up.
  • Then immediately pour the brittle onto the prepared pan. Strech it with two forks, gently pulling in opposite directions making sure the macadamia nuts are not over each other.
  • Only start making the ice cream when the brittle is cooled completely, about 1 hour.

Macadamia Nut Brittle Ice cream

  • When the brittle is cooled completely, crush or chop it into small pieces. The smaller they are the easier is to eat the ice cream but don't turn them into dust.
  • Prepare an ice cream container or a loaf tin 30x10 cm (12x4 inches).
  • Start making the ice cream by whipping the cream to soft peaks (the cream holds its shape but lightly) in one bowl and mixing the condensed milk with vanilla extract and alcohol in another bowl.
  • Stir 1/3 of the cream into the condensed milk and then gently fold in the remaining cream and crushed brittle pieces. You can leave some brittle to sprinkle over the top of the ice cream.
  • Pour the ice cream into the prepared container, sprinkle over the remaining brittle and cover with a cling film to protect it from freezer odors and crystalization. Also cover with a lid, if you have it.
  • Place the ice cream into the freezer for at least 8 hours or overnight.
  • Leave the ice cream outside for two minutes before scooping for easier scooping. Enjoy!


  • The use of alcohol is totally optional. It helps the ice cream be softer but you can leave it out.
  • Glucose can be swapped with light corn syrup.
  • If you don't have glucose or light corn syrup, I suggest you just make a caramel without glucose and bicarbonate soda. It will probably melt in the ice cream though and you will have caramel ice cream!
  • Adding the macadamia nuts in the beginning of making the brittle will roast them while the sugar is melting.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!