If there was ever a summer to learn to make ice cream, this would be it.

With soaring temperatures and hot sunshine all day long, cooling treats are a must. Baking cookies or muffins? Forget it! I’m all about the freezer these days.

Earlier this season I shared my recipe for Berry Bliss Ice Cream with you. While I love that custard-based ice cream with its richness and decadence, there’s a new flavor in town and I think it’s my new favorite. Say hello to Vanilla Macadamia Ice Cream.

With just six ingredients, this ice cream is every bit as satisfying as any dairy- and sugar-laden pint you’ll find in the store. The addition of the dates lends sweetness while also giving the ice cream a bit more “scoopability.” After a quick thaw on the counter for 5-10 minutes, it scoops out very well. That said, the more you thaw and refreeze your ice cream the firmer and more icy it will become, so I recommend eating it up within a day or two. But really, is that the worst problem to have? Oh, the things we must do to keep our homemade ice cream soft…

Raw macadamia nuts are one of my guilty splurges. Since they’re expensive, I save them for special occasions. Ice cream is definitely a worthy cause! They add body and flavor that keeps me going back bite after bite.

For vegan ice cream, use Grade B maple syrup instead of honey. Your ice cream may be a tad darker than what you see pictured here (I used honey). Maple Macadamia Ice Cream…how good does that sound?

Making ice cream bases with nuts and dates is a breeze when you have a high-speed blender or Vita Mix. They disappear into the coconut milk beautifully. If you are using a regular blender, soak your dates and nuts in advance for 6-8 hours. Then just give them a quick drain and carry on.

I’m dreaming of turning this ice cream into a dairy-free milkshake. I would blend a scoop with some almond milk and a half of a frozen banana…and maybe a touch of cocoa powder. And maybe I’d pipe some of this frosting on top just for kicks.

Oh yes, summer. Your hot sun is welcome anytime. With cool treats like these, we’re all set.

Vanilla Macadamia Ice Cream
Makes about 2  1/2  cups

1 (13.5 ounce) can coconut milk (full fat)
½ cup raw macadamia nuts
½ cup (packed) pitted Medjool dates
¼ cup honey or Grade B maple syrup
1 tablespoon vanilla extract
1 vanilla bean

Place the coconut milk, macadamia nuts, dates, honey, and vanilla extract in a high-speed blender or Vita Mix. Using a sharp knife, split the vanilla bean in half lengthwise. Use the side of the knife to scrape the tiny seeds out of the pod. Add them to the blender with the other ingredients. Blend on high until creamy and smooth.

Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Other cool treats you’ll like:

• Chocolate Banana Ice Cream Pops from Daily Bites
• Roasted Banana Coconut Ice Cream from Elana’s Pantry
• Dairy-Free Frozen Custard from Lexie’s Kitchen
• Watermelon Lime Ice Cream from Family Fresh Cooking

Find more healthy recipes, both savory and sweet, at Slightly Indulgent Tuesday!