Melt coconut oil and coconut cream in a saucepan over a low heat.

Whisk in coconut and almond flour, vanilla extract, lemon juice, lemon zest, stevia, and salt. Mix until well combined and smooth.

Remove from heat and stir in shredded coconut and chopped macadamia nuts until distributed evenly.

Pour evenly into silicone molds or an ice cube tray. Freeze until firm and serve.