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Macadamia Ice Cream Pie

More than 250 dairy farm families and 47,000 cows call North Carolina home. Barbara Myers is one of those dairy farmers located in Jonesville, and her recipe for Macadamia Ice Cream Pie will be featured in the The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families, showcasing modern dairy farming through stories and photography of farmers and the recipes their families have enjoyed.

Myers says her pie was inspired by a visit to San Diego 20 years ago. When she returned home, she just had to recreate it. “The funny thing is, after returning to San Diego and having that pie again, I actually like mine better,” she says. “I don’t know what I did to put it over the top, but it is in high demand in our household. The pie is a perfect hot summer dessert. It’s great for a summer back yard cookout since it comes straight out of the freezer.”


1/2 gallon vanilla ice cream
2/3 cup raw macadamia nuts, toasted and chopped (about 2 oz.)
1 cup shredded coconut, toasted and cooled
1 (9‑inch) prepared chocolate cookie pie crust
Whipped cream
Chocolate syrup
Toasted shredded coconut

Place the ice cream in a large bowl and stir with a large spoon until softened. Stir the nuts and coconut into the softened ice cream until evenly distributed. Transfer the ice cream mixture to the chocolate cookie crust and cover tightly with plastic wrap. Freeze until firm, five hours or overnight.

Let the pie stand at room temperature for 10 minutes before serving. Cut the pie into wedges. Top each wedge with whipped cream, a drizzle of chocolate syrup and toasted coconut. Serves 8

Recipe and photo courtesy of The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families, Andrews McMeel Publishing LLC. 

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