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Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross Photo by: Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross

Rum-Macadamia Ice Cream

Cooking Light DECEMBER 2007

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 28%
  • Fat: 7.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.8g
  • Carbohydrate: 33g
  • Fiber: 0.4g
  • Cholesterol: 19mg
  • Iron: 0.1mg
  • Sodium: 91mg
  • Calcium: 226mg

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Rum-Macadamia Ice Cream recipe