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Ice Cream Macarons

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!
Prep Time1 hr 30 mins
Cook Time15 mins
Cooling Time45 mins
Total Time2 hrs 30 mins
Course: Snack
Cuisine: Macarons
Keyword: Icecream, Macarons
Servings: 12 macarons
Author: mykitchendrawer


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.


Leave will last for 2-3 days if left in the fridge in an airtight container
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!