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Strawberry lovers you are in for a treat! These strawberry ice cream macarons are bursting with strawberry flavor from the homemade strawberry puree and the strawberry crunch garnish. You only need three simple ingredients to make the creamy strawberry ice cream, which perfectly complements the beautiful and delicate macarons.
This recipe is the first in my series on ice cream macarons for the summer. Last week, I whipped up a large batch of mango chamoy ice cream macarons to celebrate my brother’s graduation and birthday. Find that recipe here:
Mango Chamoy Ice cream Macarons
However, for this recipe (and all the upcoming ones in the series), I’ve halved the measurements to make it easier for you to recreate at home.
In addition to the strawberry ice cream, in this post I’ll also guide you through my beginner-friendly French Method Macaron recipe. Let’s get started!
Step 1: Gathering the Ingredients and Materials
French Macarons
Strawberry Puree
Strawberry Ice Cream
Strawberry Crunch
- Almond flour
- Powdered sugar
- Egg whites
- Granulated sugar
- Food coloring- Use code dayalatreats to save 10% from your purchase from The Sugar Art
- Frozen strawberries
- Granulated Sugar
- Lime juice
- Heavy whipping cream
- Sweetened condensed milk
- Strawberry puree
- Golden oreos
- Freeze dried strawberries
Materials
- Stand/Hand Mixer with whisk attachment
- Saucepan
- Parchment paper/Silicone mats
- Round piping tip
- Piping bag
- Mixing bowl
- Spatula
- Quarter sheet pans
- Round cookie cutter
- Ziplock bag
- Rolling pin
Step 2: Simple Strawberry Crunch Mix
Crush the oreos (or any shortbread cookies) and the freeze dried strawberries into small pieces, either by using a food processor or placing them in a plastic bag and crushing them with a rolling pin.
I prefer to use the rolling pin to relieve some stress 🙂
Set aside.
Step 3: Creamy Strawberry Ice Cream
First, make the strawberry puree. Combine the strawberries, sugar, and lime juice in a saucepan. Reduce on medium high heat until the strawberries soften and most of the liquid evaporates. Set aside to cool down completely.
In a mixing bowl, whip the heavy whipping cream until it forms stiff peaks.
Add the sweetened condensed milk and combine.
Add the prepared strawberry puree and combine until thick and creamy.
*Optional: Add a drop of pink food coloring.
Transfer the strawberry ice cream into a sheet pan and cover well. Freeze for 4-6 hours or overnight.
Step 4: Beginner French Macarons Recipe
Full tutorial on French Macarons here:
You can also make the macarons using my Italian Method Macaron Recipe. Click here for the eBook.
Begin by sifting the almond flour and powdered sugar into a bowl. Once sifted, combine the almond flour and powdered sugar together.
In a separate mixing bowl, whip the egg whites with a pinch of salt until they become frothy. Gradually add the granulated sugar while continuing to whip the egg whites. Keep whipping until stiff peaks form.
*I add the food coloring to the egg whites before whipping them. You can add the food coloring to the egg whites or during the macaronage.
Add half of the dry ingredients (almond flour and powdered sugar mixture) to the meringue. Using a spatula, gently fold in the dry ingredients. Once the dry ingredients are incorporated and you don’t see any more dry patches, add the remaining half of the mixture. Fold until you achieve a shiny, flowing batter. Be careful not to over mix.
Transfer the batter into a piping bag fitted with a large round tip.
On a silicone mat or parchment paper, pipe the macarons in circles. Use a template to ensure uniform size and shape. I made my template using my Cricut. Each circle is 3 inches (7.62 cm) in size.
Apply pressure from the top of the piping bag until you reach the desired size. To stop piping, release the pressure and perform a flick or C motion with your wrist.
After piping the macaron shells, tap the tray 1-2 times on a flat surface. This step helps release any remaining air bubbles in the batter. If you notice any visible air bubbles on the surface of the shells, pop them with a toothpick.
Let the macarons rest for 15-30 minutes. During this time, a thin skin should form on the tops of the shells. You should be able to gently touch the surface without the batter sticking to your fingers.
Preheat your oven to 300°F (150°C).
Bake them in the preheated oven for 24 minutes. The exact baking time may vary, so keep an eye on them.
Read how to fix common macaron errors here:
Step 5: Assembling the Strawberry Ice Cream Macarons
Pair up the macaron shells according to equal size.
Cut out disks of the set ice cream with the cookie cutter.
Place the ice cream onto the flat side of one macaron shell and gently sandwich it with another shell.
Roll the edges of the filled macaron in the prepared strawberry crunch, ensuring it sticks to the ice cream. Use a spoon if needed.
Step 6: Storing the Strawberry Ice Cream Macarons
Place the ice cream macarons gently in an airtight container. Ensure they are arranged in a single layer to prevent any crushing or damage to their delicate shells.
Or individually wrap them in cellophane treat bags.
Slight breakage of the macaron shells is normal since they are very delicate.
Store the macarons and leftover ice cream in the freezer up to a month. Enjoy the ice cream with any leftover strawberry crunch or save for a future batch of macarons.
Let me Know if You Try These
If you try this recipe please tag me on my socials @dayaltreats
I’d love your feedback, don’t hesitate to reach out with any questions you may have or to suggest the recipes you’d like me to create in the future.
Next post we will make Coconut Ice Cream Macarons! 🙂
Delicious Strawberry Crunch Ice Cream Macarons for Summer
Course: DessertCuisine: Mexican, French1.5 hours
These strawberry ice cream macarons are bursting with strawberry flavor from the homemade strawberry puree and the strawberry crunch garnish. You only need three simple ingredients to make the creamy strawberry ice cream, which perfectly complements the beautiful and delicate macarons.
Ingredients
- Strawberry Puree
454 g | 1 lb Frozen strawberries
100 g | 3.5 oz Granulated sugar
Juice of half a lime
- Strawberry Ice cream
300 ml | 10 oz Heavy whipping Cream
396 g | 14 oz Sweetened Condensed Milk
Strawberry Puree
- Strawberry Crunch
5-6 Golden Oreo cookies
30 g | 1 oz Freeze dried strawberries
- Macarons
100 g | 3.5 oz Almond Flour
145 g | 5 oz Powdered sugar
85 g | 3 oz Egg whites (aged)
85 g | 3 oz Granulated sugar
Directions
Gather all needed ingredients and materials
Crush the Golden Oreos and freeze dried strawberries into small pieces using a bag and a rolling pin. Set aside.
Combine the strawberries, sugar, and lime juice in a saucepan. Reduce on medium high heat until it thickens. Transfer to a bowl and set aside to cool down.
Reserve 70 g (2.5 oz) of strawberry puree to add as a swirl to the ice cream.
- Ice Cream
In a cold mixing bowl whip the heavy cream to stiff peaks. Add the sweetened condensed milk and combine. Add the cooled down strawberry puree and whip until thick and creamy.
Transfer to a quarter sheet pan. Add the reserved strawberry puree and swirl through out the mixture.
Cover well and chill for 4-6 hours or overnight.
- Macarons
Sift the almond flour and powdered sugar into a bowl. Combine and set aside.
Add the egg whites and a pinch of salt, and food coloring, into a separate bowl. Whip until frothy.
Gradually add in the granulated sugar whipping 15-30 seconds in between each addition. Whip to stiff peaks.
Add half of the dry ingredients into the meringue and fold until there's no more visible dry ingredients.
Add the second half of dry ingredients and fold until you reach a smooth and flowing batter. It should fall off the spatula in a ribbon like form.
Pour the batter into a piping bag fitted with a round tip.
Pipe the macarons onto the parchment paper or silicone mat using a template. tap the tray 1-2 times to release any air bubbles. Pop any visible bubbles with a toothpick.
While the macarons rest for 15-30 minutes preheat the oven to 300F (150 C)
Bake the macarons for 24 minutes. Allow them cool down completely before removing them from the tray. Pair same size shells together.
- Assembly
Cut out disks of the ice cream using a cookie cutter. Place the ice cream and the flat side of one macaron shell and gently cover with another.
Roll the ice cream macarons in the strawberry crunch until the sides of the ice cream are covered.
Store the assembled ice cream macarons in an airtight container or in cellophane treat bags in the freezer up to month.
Any leftover ice cream can be stored in the freezer up to a month. Use for a future batch of macarons or enjoy with the remaining strawberry crunch.
NOTES
- This recipe is a labor of love but it is SO WORTH IT!
- I prepared the strawberry puree early in the morning so that it was cooled down by the time I made the ice cream. I let the ice cream firm overnight and made the macarons the following day. You can make the macarons the same day that you make the ice cream. If you do, store the macarons in an airtight container and put them in the fridge until the ice cream is ready. If you leave them out they dry out and get crumbly.
- Aged egg whites refers to cracking the eggs a day before you make the macarons, covering them and placing them in the fridge over night. They are taken out of the fridge 30 minutes to an hour before starting the recipe. Read why I do this in my Beginner French Macarons post.
