Fatty Mart × Mauna Loa — Dill Pickle Macadamia Crunch Ice Cream
In celebration of National Pickle Day, starting November 14 and continuing throughout the following week, Mauna Loa and Fatty Mart are teaming up once again to bring you something unexpected, bold, and undeniably craveable: Dill Pickle Macadamia Crunch Ice Cream.
This playful collaboration combines Mauna Loa's Dill Pickle Macadamia Nuts with creamy vanilla ice cream, yuzu marmalade, matcha, candied ginger, and a hint of lime zest. The result is a sweet-savory swirl that’s bright, nutty, and refreshingly tangy—the ultimate mash-up of paradise flavors and pickle-inspired fun.
Enjoy it as a scoop, in a float, or sandwiched between cookies! Celebrate National Pickle Day with a dessert that shows Mauna Loa and Fatty Mart know how to keep it cool, crunchy, and just a little bit wild.
Directions
Allow vanilla ice cream to soften at room temperature for 5–10 minutes until scoopable but not melted.
In a large chilled mixing bowl, combine softened ice cream, yuzu marmalade, candied ginger, matcha powder, and lime zest. Mix gently with a spatula until swirled but not fully blended — leave streaks of yuzu and matcha for visual contrast.
Fold in chopped Mauna Loa Dill Pickle Macadamia Nuts and toasted coconut flakes. Mix just enough to distribute evenly.
Transfer mixture to a chilled loaf pan or container. Smooth the top and sprinkle lightly with sea salt flakes.
Cover and freeze for at least 4 hours or until firm.
Scoop and serve topped with additional chopped macadamia nuts, toasted coconut, pickle slices, and dill fronds.
Ingredients
500 g Vanilla Ice Cream
120 g Mauna Loa Dill Pickle Macadamia Nuts, Roughly Chopped
