Rum-Macadamia Ice Cream

Rum-Macadamia Ice Cream Recipe
Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross


12 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 28 %
Fat 7.2 g
Satfat 2.8 g
Monofat 3.8 g
Polyfat 0.2 g
Protein 6.8 g
Carbohydrate 33 g
Fiber 0.4 g
Cholesterol 19 mg
Iron 0.1 mg
Sodium 91 mg
Calcium 226 mg


3 1/2 cups 2% reduced-fat milk
1 cup half-and-half
2 teaspoons vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup chopped macadamia nuts, toasted
3 1/2 tablespoons dark rum


Combine first 4 ingredients; stir well with a whisk. Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir in nuts and rum. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until almost firm.

Alison Ashton,

Cooking Light

December 2007
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