French Macaron Ice Cream Sandwiches #IceCreamWeek

French Macaron Ice Cream Sandwiches add a touch of class to a classic frozen treat!

French Macaron Ice Cream Sandwiches #icecreamweek Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

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I kicked off #IceCreamWeek with a childhood throwback and now I’m adding another to the mix today with  ice cream sandwiches.   It’s hard not to love an ice cream sandwich.  Two cookies + ice cream = perfection.  However ice cream sandwiches can easily go down the tubes without you realizing it.  

Have you ever picked up an  ice cream sandwich from the ice cream truck that contained rock hard cookies? By the time the cookies are soft enough to bite into, you have a big drippy mess of ice cream running down your hands, arms and t-shirts! This is not the way things are supposed to be.  

French Macaron Ice Cream Sandwiches #icecreamweek These macaron ice cream sandwiches are perfect right out of the freezer. They retain that classic macaron taste of a crisp shell and chewy interior and the ice cream is just soft enough that you don’t need to let it sit before digging in.  

I do have to confess to cheating a bit with these and using a pint of Haagen-dazs for the filling, but can you blame me? It takes awhile to get these cookie shells done!  

French Macaron Ice Cream Sandwiches #icecreamweek I decided to color my macarons green and pair it with mint chip ice cream (although if you do want to make the ice cream, may I suggest fresh mint ice cream?) However, have fun and choose the color and flavor of your choice.  Perhaps a chocolate shell with caramel ice cream, or tinted pink for strawberry ice cream? The possibilities are endless!

Oh and don’t forget to enter the giveaway for the Cuisinart Ice Cream Maker on my Dark Chocolate Fudge Pops post!

4.0 from 3 reviews

French Macaron Ice Cream Sandwiches #IceCreamWeek
 
Author:
Recipe type: Ice Cream, Dessert
Ingredients
  • 150 grams egg whites, room temperature (aged at least a day)
  • 45 grams cane sugar or granulated sugar
  • 300 grams powdered sugar
  • 180 grams almond meal
  • Gel food coloring, approximately ⅛ to ¼ teaspoon depending on color choice
  • 2 pints ice cream, softened
Instructions
  1. In your stand mixer with the whisk attachment, whisk together the egg whites and white sugar on low (#2 setting) for 2 minutes or until the egg whites start to foam.
  2. After 2 minutes increase the speed to the #4 setting and whip for another 2-3 minutes. At this point more air will incorporate into the egg whites.
  3. Finally, increase the speed to #6-7 and whip until a stiff peak forms about 5-6 minutes more. This is also the best time to add your gel food coloring if you are using any.
  4. In your food processor, place the powdered sugar and almond meal in the bowl and pulse for 30 seconds until it is a fine meal.
  5. Transfer to a large mixing bowl and add the egg whites. Fold in the whites, mixing well – about 50-60 times until everything is fully incorporated, it is fine that we are deflating the whites. The batter should look like lava at the end.
  6. Transfer to a prepared piping bag and have 2-3 baking sheets lined with parchment paper nearby.
  7. Pipe the batter onto the baking sheet in 2 inch circles. The best way to pipe is to pipe straight down and then do a little swish with the tip. Move on to the next one.
  8. Once everything is piped. Tap the baking sheet hard against your counter to get any air bubbles out and let it sit in a cool space (not any place humid) for at least an hour. The macaron should no longer feel tacky and a shell should form over it.
  9. Heat your oven to 300 degrees.
  10. Bake one tray at a time for 15 minutes, rotating halfway through (I like to bake for 8 minutes, rotate and then finish baking for another 7).
  11. Opening the oven halfway, lets steam escape and helps your Macarons puff and achieve “the foot”
  12. Let cool completely and fill with about ¼ to ⅓ cup of softened ice cream.
  13. Freeze the sandwiches for at least an hour before serving.

French Macaron Ice Cream Sandwiches #icecreamweek

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Make sure you stop by our #IceCreamWeek Pinterest Board to enter to win bonus prizes. We have some amazing cookbooks up for grabs. All you need to do is comment on the current question pin to be eligible to win! Easy peasy!

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16 Comments

  1. Your mini ice cream sandwiches looks absolutely amazing. I love the colors… my daughter will go crazy over this one.

    Reply
  2. I am intrigued by the addition of granulated sugar as well as powdered sugar to your macarons, Susan. Your French wonders look perfect. So I’m wondering if it’s the granulated sugar, your magic touch or both!

    Reply
  3. This is a great idea! I mean, I like macarons, I like ice cream, why NOT combine them?! I also love that they’re soft straight from the freezer–there’s nothing worse than a rock-hard cookie ruining the ice cream sandwich love!
    Elizabeth @ SugarHero.com recently posted..Chocolate Mint Swirl Ice Cream #IceCreamWeekMy Profile

    Reply
  4. Love the sophisticated, refined ice cream sandwiches going on here!! What a great idea. Love macarons and I’ve never used them this way. Gotta do it soon!
    Kate | Food Babbles recently posted..S’mores Ice Cream #IceCreamWeekMy Profile

    Reply
  5. Your mini ice cream sandwiches looks absolutely amazing.

    Reply

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