Celebrate summer days with these super cute Ice Cream Macarons. These vanilla macarons shells are filled with a white chocolate ganache and decorated with dark chocolate and of course sprinkles!
WHY YOU’LL LOVE THIS RECIPE
Concur the Macaron | Macarons are an intimidating bake and possibly one of the most frustrating. I’ve spent years tearing my hair out trying to figure out a recipe that provided me with perfect macarons every time and I finally cracked it. Now I’m pleased to be able to share it with you too.
These ice creams don’t melt | We all love an ice cream but often we can’t eat it quick enough before it’s melted down our hands especially on a hot day. Thankfully these ice creams don’t melt and they’re small enough for you to eat more than one.
Creative and fun | Baking to a theme is one of my favourite things to do so a bake like these bring me so much enjoyment. I can only hope that they bring fun and enjoyment to your kitchens too
HOW TO MAKE THESE ICE CREAM MACARONS
Make the Macaron Shell | This is the trickiest part my recipe will give you all the guidance you need to get it right. The biggest tip when making Macarons is DON’T OVER MIX THE BATTER. I specifically say count 16-20 folds in the mixture and that’s for very good reason.
Fill with a creamy white chocolate ganache | The filling of these ice creams is inspired by the White Chocolate Magnum. Ganache is more delicious and creamy than buttercream and you really want to taste that white chocolate the way you do eating a real magnum
Get them decorated | The fun part is the decorating as you turn these shells into mini works of art. You only need a small teaspoon of dark chocolate for each shell and just need to gently ease the chocolate down to form the drips. Whilst the chocolate is still wet get those sprinkles on and then leave them to set in the fridge before serving.
TOOLS YOU WILL NEED TO MAKE ICE CREAM MACARONS
Electric Whisk | It’s much easier to use an electric whisk when whisking your meringue mixture than doing it by hand.
Piping Bag | For large quantities of mixture like this one I will use a heavy duty piping bag so I have plenty of space and don’t need to keep refilling the bag. You want to avoid refilling the bag as much as possible otherwise you risk there being lots of air pocket that will escape during piping and effecting your shell shapes
Round Tip Nozzle | For precision on the macaron shells I like to use a round tip nozzle for piping. Macaron batter is quite runny so piping tips also help control the speed that it comes out.
Two flat baking trays | You will need a good space between each piped macaron shell so it’s best to have two flat baking sheets to hand for piping them onto.
Non Stick Baking Paper | Some people use silicone mats for macaron shells as the macarons release from them easier after baking but I find I get just as easy a release from a good non-stick baking paper. Be careful that you do not use greaseproof paper though as this is non-stick and your macarons will fuse to the paper.
Spatula | When mixing the macaron mixture it’s important to use a spatula as this helps incorporate all the mixture together evenly and helps prevent from any over-mixing.
Lolly Sticks | These wouldn’t be Ice Creams Macarons without the lolly stick which are easily picked up from Amazon. To get the best effect you only need to use half a stick for each macaron.
Funfetti Sprinkles | What is an ice cream without sprinkles? Funfetti sprinkles are available anywhere but the brighter the better in my option and I love the funfetti sprinkles from
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MORE FUN CREATIVE BAKES TO TRY
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Ice Cream Macarons. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Ice Cream Macarons
For the Macaron Shells
- 70 g ground almonds
- 140 g icing sugar
- 2 egg whites at room temperature
- 50 g caster sugar
- 1 tsp vanilla
For the white chocolate ganache
- 150 g white chocolate
- 50 ml double cream
For the decoration
- 100 g dark chocolate
- 25 g funfetti sprinkles
For the Macaron shells
- Preheat the oven to 140–150°C, line two baking trays with baking paper and set aside. For precision draw on the macaron shell shapes in advance to help you during piping.
- Place the ground almonds and icing sugar in a standing mixer or use a handheld electric whisk and blitz for about a minute, then transfer to a mixing bowl.
- Beat one of the egg whites into the almond and icing sugar mixture to make a smooth paste then cover the bowl with a tea towel.
- Pour the second egg white into a super-clean bowl and begin to whisk on high speed to form peaks. Gradually add the caster sugar 1 tablespoon at a time, until it starts to stiffen. Once all the sugar has been added, continue beating on a high setting for 2 minutes until the mixture resembles stiff, glossy peaks.
- Add the egg-white mixture to the almond paste and, using a spatula, fold the two together from the bottom up. Continue that motion around 15–20 times until the mixture is fully incorporated and flows like molten lava.
- Transfer the mixture into a piping bag fitted with a small round-tip nozzle and pipe 24 oblong rounds (the shape of a magnum icecream) on to the two lined baking trays. The mixture will spread so pipe to around 50 per cent of the size you want.
- Tap the trays on a work surface a few times to release any air bubbles, then leave them to dry for 30 minutes. They will be ready to bake when they are no longer sticky or wet when touched.
- Bake on the middle shelf of the oven for 8 minutes. Open the oven to let out any steam and turn the trays around, then bake for a further 8 minutes until the tops are crisp.
- Remove from the oven and leave them to cool fully before removing from the baking sheet.
For the White Chocolate Ganache
- Break the white chocolate up into small pieces and leave in a heatproof bowl
- Heat the cream up in a pan or in the microwave until it just begins to boil, then pour it over the white chocoalte and whisk until all the chocolate has melted and the mixture is smooth.
- Leave it to cool completely in the fridge, then whisk it up with an electric whisk to create a fluffy ganache filling that you can pipe in.
For the decoration
- Melt the dark chocolate in a bowl in the microwave then spoon a tsp of chocolate onto half of the shells easing it down to create a drip effect
- Sprinkle the chocolate with funfetti sprinkles then leave to one side for the chocolate to set
- To create the macarons, pipe white chocolate ganache onto the plain macaron shells then top with the icecream decorated shells.
- Leave the macarons in the fridge for 30 minutes and serve them cold.