Before measuring, use a food processor or blender to chop macadamia nuts into small pieces. Remove the nuts from the processor and grind the vanilla wafer cookies into fine crumbs and combine with the chopped nuts in a small bowl. Add the melted butter and stir until combined. Set aside 1 tablespoon (5 g) of the mixture to garnish the loaf. You will be dividing the crust into thirds to create various layers.

Place the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill. Pour 1 1/2 cups (355 ml) of the heavy whipping cream into the chilled bowl and use an electric mixer to beat on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and coconut extract, and continue to beat on high speed until stiff peaks form. Set the whipped cream aside.

Switch to the paddle attachment on your mixer and beat the cream cheese on medium-high speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl. Next, add the remaining 2 tablespoons (30 ml) of heavy whipping cream, the granulated sugar, and lime zest. Continue beating until all of the ingredients are well combined. Fold the prepared whipped cream into the cream cheese mixture and add the shredded coconut as you mix together the ice cream batter. Divide the batter into thirds.

Prepare a large loaf pan by lining the sides and ends with parchment paper. Place 1/3 of the ice cream mixture on the bottom of the pan, followed by 1/3 of the crust and gently pat it into the ice cream. Add a second and third layer of ice cream and crust, alternating the two. The top layer will be crust. Wrap with plastic wrap followed by aluminum foil and freeze for 4-6 hours until completely firm. To serve, lift the ice cream out of the pan and invert. Peel away the parchment paper and sprinkle the top with the 1 tablespoon of reserved coconut and macadamia crust. Slice and enjoy!