Macaron Ice Cream Sandwiches

25 Macarons
1 hr 12 min

These macaron ice cream sandwiches are truly the superior ice cream sandwich dessert. Sandwiching your ice cream with normal cookies is never as good as it sounds because the cookies become wayyy too hard to bite into when they're frozen. But macaron shells are truly meant to be made into a frozen sandwich treat! They freeze so well but don't become solid, so you can easily bite into them before the ice cream melts! In this version, I went for the classic chocolate-vanilla flavor combo with chocolate shells and vanilla bean ice cream. You can also browse my macaron recipes for a different flavor shell and pair them with your favorite ice cream!

Macaron Ice Cream Sandwiches

Recipe details

  • 25  Macarons
  • Prep time: 1 Hours Cook time: 12 Minutes Total time: 1 hr 12 min
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Ingredients

For the Macaron Shells:

  • 130g (1 cup plus 1 tbsp) powdered sugar
  • 120g (1 cup plus 3 tbsp) almond flour
  • 10g (2 tbsp) black cocoa powder
  • 105g (3 3/4 oz) egg whites (about 3)
  • 100g (1/2 cup) granulated sugar
  • 1 tsp vanilla paste

For Assembly:

  • vanilla ice cream

Instructions

For the Macaron Shells:

Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½" in size to trace circles about 2 inches apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.
In a medium bowl, sift the powdered sugar, almond flour, and cocoa powder twice.
Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.
Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the meringue reaches soft peaks. At this point, you can add the vanilla paste.
Continue whisking the meringue until stiff peaks form. The best way to test if it is ready is by turning the bowl upside down. If the meringue does not fall or move at all, then it is ready.
Once the meringue is ready, start by folding in ⅓ of the dry ingredients. Mix carefully with a rubber spatula by scraping the sides of bowl, then through the middle of the mixture. Do this a few times until it is mostly combined.
Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin gently spreading the mixture on the sides of the bowl to deflate it slightly. I find that this mixing method ensures that the shells do not bake up hollow. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw a figure eight without breaking.
Transfer the mixture to a piping bag with a small round pipping tip (I used Ateco 802). With the macaron template placed under the parchment paper on the baking sheet, pipe at a perpendicular angle to fill in the circles. Carefully remove the template and tap the baking sheet on the counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand.
Let the macarons rest for about 30-40 mintues, or until they are dry and no batter comes away when you touch them. Toward the end of the resting time, preheat the oven to 300 degrees F.
Bake the macarons for about 12 minutes. Allow to cool completely before removing them from the baking sheet.

For Assembly:

Pair the macarons up and sandwich them with frozen disks of ice cream.
Serve immediately or store in the freezer until ready to serve.

Tips

  • The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day.
  • If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily.
  • To make the ice cream the perfect size and shape to sandwich between the shells, I froze the ice cream in a silicone mold overnight before assembling. This is the mold I used. Once you fill it with ice cream, smooth off the top and press parchment paper up against it before freezing overnight.

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