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Macadamia Cinnamon Cookie Ice Cream

  • Author: Alaena Haber
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x



  • 13.5 ounce can coconut milk
  • 8 ounces white sweet potato, steamed, cooled and cubed
  • 1/2 cup unsalted macadamia nuts
  • 2 to 3 tbsp Primal Palate Cinnamon Sugar Cookie seasoning
  • 1/2 tsp Wild Foods Wild Vanilla Powder
  • pinch sea salt
  • for serving: chopped macadamia nuts & dark chocolate chips


Blend all ingredients together in a blender on high speed until smooth. Transfer mixture to your ice cream maker per the manufacturer’s directions and churn until smooth and creamy. Avoid over-churning so you do not end up with hardened ice cream. Serve with additional macadamia nuts and chocolate chips, if desired!

*I use this electric Whynter model which sits on my kitchen cart and simply needs to be plugged in! No freezing overnight required! I never let it run the full 60 minutes to prevent hardening and always scrape down the sides after 20 minutes or so.