Cooking / Food / Recipes

White Chocolate Macadamia Nut Brittle Ice Cream Sandwiches

Guys, I may be in trouble…or at least me waistline might be! I’ve just discovered how to make my absolute favorite ice cream flavor, Macadamia Nut Brittle, right at home and have used it to create these yummy little ice cream sandwiches I’d hope you’d want to try over and over again.

A few years ago, simply by accident, I picked up this flavor of ice cream and I absolutely loved the way the macadamias added this irresistible sweet nuttiness and the brittle provided a crunchy, caramelly goodness that I found myself digging for and it was all enveloped so perfectly in this luscious vanilla ice cream.

But alas, all good things must come to an end, and a few years ago I discovered that I could no longer find my dreamy dessert on the shelves no matter how hard I tried as it had sadly been discontinued and I finally succumbed to the idea of never having it again.

Luckily, we were reunited once again whilst studying abroad in Spain, where once a month I would happily treat myself to a pint wishing that there were someway to pack it in my suitcase when I left.

But now I don’t have to get on a plane to eat it and neither will you because it’s something that can be whipped together with just a few basic ingredients!

So as you can see I really love this stuff and am so thrilled to be able to share these ice cream cookie sandwiches for you all to enjoy. The fun part about these is that you can use whatever type of cookie you love most – I chose white chocolate chip because white chocolate and macadamia nuts are a classic combination – and you’ll be enjoying these in no time. So don’t let the frigid cold temperatures stop you from having you ice cream and eating it too, because I definitely haven’t! Enjoy πŸ˜‰

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White Chocolate Macadamia Brittle Ice Cream Sandwiches


Macadamia Nut Brittle Ice Cream

Recipe adapted from Macadamia Nut Brittle

  • 1 cup unsalted macadamia nuts
  • 1/2 cup plus 1/8 cupΒ granulated sugar
  • 2 tbsp + 2 tspΒ light corn syrup
  • 2 tbsp + 2 tspΒ water
  • 1 stick unsalted butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 pint softened vanilla ice cream

White Chocolate Chip Cookies

Recipe credit: Cookies and Cups

  • 1 cup butter, softened
  • 1 cup light brown sugar
  • Β½ cup granulated sugar
  • 2 eggs
  • 1Β½ Tablespoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 tsp baking soda
  • Β½ tsp baking powder
  • 2Β½ cups flour
  • 2 cups white chocolate chips


Macadamia Nut Brittle Ice Cream

  1. Preheat oven to 350Β° F. Spread nuts on a baking tray and toast for 5 minutes. Cool and then coarsely chop. Set aside.
  2. Take vanilla ice cream out of the freezer to begin softening.
  3. Place the sugar,Β corn syrup, and water in a saucepan over medium heat and bring to a boil. After a few minutes cover the pan with aluminum foil and continue to boil over low heat for about 5 more minutes checking that the sugar isn’t turning too brown every minute, or so.
  4. Remove the foil and add the butter, stirring with a wooden spoon until the butter is melted.
  5. Cook over medium heat until the sugar just begins turning golden brown (or until a candy thermometer registers 300Β° F).
  6. Turn off heat and immediately stir in the salt, baking soda, and nuts.
  7. Meanwhile, coat a sheet pan with vegetable oil or spray and spread the nut mixture as thin as possible with a metal spatula.
  8. Cut the brittle into tiny pieces and fold into softened ice cream.
  9. Place ice cream and nut mixture back into the freezer to harden once again.

White Chocolate Chip Cookies

  1. Preheat oven to 350Β°F and line baking sheet with parchment paper.
  2. Mix butter and both sugars for with a stand mixer on medium speed until light and fluffy (about 2 minutes).
  3. Add eggs, one at a time, and vanilla with mixer on low speed. Turn mixer back up and beat mixture until smooth.
  4. Turn off mixture and add salt, baking soda, baking powder and flour, turning the mixture back on and mixing until just combined.
  5. Turn off and fold in white chocolate chunks.
  6. Using a spoon or cookie scoop, place balls of cookie dough about an inch apart on prepared baking sheet and using another piece of parchment paper, smash the dough until its flat.
  7. Bake for 8-10 minutes and transfer to wire rack to finish cooling.
  8. Once cookies are completely cool, assemble the ice cream cookies by scooping ice cream onto the backside of one cookie and placing another cookie on top.
  9. Allow to refrigerate for at least two hours or overnight.

I’ll be bringing these to Fiesta Friday #57!! Looking forward to seeing you all there.

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