Homemade French Macaron Ice Cream Sandwiches
Macaron Ice Cream
Delicate almond macaron shells filled with creamy vanilla ice cream for a sophisticated frozen treat.
Nutrition (per serving)
There is something truly magical about the contrast between a delicate, shatter-crisp macaron shell and a cold, creamy center. These Macaron Ice Cream Sandwiches take the elegance of a French patisserie and give it a playful, refreshing twist that is perfect for summer garden parties or a special weekend indulgence. Every bite offers that iconic chewy almond texture followed by a burst of frosty sweetness.
While macarons have a reputation for being finicky, the secret lies in the 'macaronage'—the process of folding the batter just until it flows like molten lava. Once you master the shells, filling them with your favorite high-quality ice cream turns them into a handheld masterpiece. I love using classic vanilla bean, but feel free to get creative with pistachio, salted caramel, or even raspberry sorbet for a dairy-free center.
Ingredients
- Powdered sugar:1 ¾ cups
- Almond flour (fine ground):1 cup
- Egg whites (room temperature):3 pieces
- Granulated sugar:¼ cup
- Vanilla extract:½ tsp
- Cream of tartar:¼ tsp
- Vanilla bean ice cream:1 pint
- Gel food coloring (optional):2 drops
Instructions
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Sift the almond flour and powdered sugar together twice into a large bowl to ensure there are no lumps. Discard any large almond bits.
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In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
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Gradually add the granulated sugar one tablespoon at a time, increasing the speed to medium-high. Beat until stiff, glossy peaks form.
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Gently fold the dry ingredients into the meringue using a spatula. This is the macaronage step; fold until the batter falls off the spatula in a slow, continuous ribbon (the 'figure-8' test).
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Transfer the batter to a piping bag with a round tip. Pipe 1.5-inch circles onto a baking sheet lined with parchment paper or a silicone mat.
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Tap the baking sheet firmly on the counter 4-5 times to release air bubbles. Let the shells sit at room temperature for 30-60 minutes until a dry skin forms on top.
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Preheat your oven to 300°F. Bake the shells for 15 minutes. Let them cool completely on the pan before attempting to remove them.
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Softening the ice cream slightly, scoop a small ball onto the flat side of one macaron shell and gently press another shell on top to create a sandwich.
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Place the assembled sandwiches in the freezer immediately and freeze for at least 2 hours before serving to allow the shells to set with the ice cream.
Tips & Notes
- Wipe your mixing bowl with a little lemon juice or vinegar before starting to ensure it is completely grease-free, which helps the egg whites whip better.
- Don't skip the resting period! If the shells aren't dry to the touch before baking, they won't develop the classic 'feet' at the bottom.
- If you want perfectly round ice cream centers, spread the ice cream into a shallow pan, freeze it solid, and use a circular cookie cutter to punch out discs.
