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Step 1: Gathering Ingredients/Materials
You’ll need 4 simple ingredients for the Nutella Ice Cream:
- Heavy whipping cream
- Sweetened condensed milk
- Cocoa powder
- Nutella
For the macaron shells:
- Almond flour
- Powdered sugar
- Cocoa powder
- Egg whites
- Granulated Sugar
Materials/Equipment
- Stand/Hand mixer with whisk attachment
- Spatulas
- Quarter/Half sheet pan pans
- Round cookie cutter
- Piping bag
- Round piping tip
- Macaron silicone mat/template
- Parchment paper
- Food coloring. I use colors by The Sugar Art. Use affiliate code dayalatreats for 10% off your purchase.
Step 2: Making the Ice cream
I used my stand mixer to make the process a little bit faster but a hand held mixer works just fine!
*I messed up and added the cocoa powder before the sweetened condensed milk. The recipe still came out great!
I recommend using a quarter sheet pan because if you use a bigger size the ice cream disks will come out too thin.
Steps
- Whip the heavy cream on medium speed until it reaches stiff peaks. Add the sweetened condensed milk and mix until combined. Add the cocoa powder, combine. Lastly, add the nutella and combine. Do not over whip.
- Transfer the mixture to a quarter sheet pan and spread out with the spatula to form an even layer. Cover well and freeze for 4-6 hours or over night.
Step 3: Chocolate Macaron Shells
In my post Strawberry Crunch Ice Cream Macarons I walk you through the process of making the macaron shells using my Beginner French Macaron Recipe.
For these chocolate macarons I used that same recipe with a small tweak. I removed 10g of powdered sugar and replaced it with 10g of cocoa powder to add yummy chocolate flavor to the macaron shells.
Steps to Make the Chocolate Macaron Shells
- Line half sheet pan with a silicone mat or parchment paper with a template. (For these I used a template 1.8 in ((4.6 cm)) in size).
- Weight out the almond flour + powdered sugar+ cocoa powder into the same bowl and sift. Set to the side.
- Whip the egg whites with a pinch of salt until frothy then gradually add the granulated sugar. Whip the egg whites until they reach stiff peaks.
4. Once the egg whites have reached stiff peaks, add in half of the dry ingredients.
5. Fold until you no longer see dry ingredients then add the rest of the dry ingredients and fold until you reach a glossy and flowing batter.
For the macarons to have a dark brown color add brown food coloring (this is optional. Because of the cocoa powder, the macarons will have a slight brown color to them).
6. Pour the batter into a piping bag fitted with a round tip.
7. Pipe the macaron shells using a template and gently tap the tray a few times to release any air bubbles. Pop air bubbles that show on the surface with a toothpick.
8. Let the macarons rest until they form a skin then bake in a preheated oven (300 F, 150 C ) for 20-22 minutes.
9. Allow them to cool down before removing them from the tray and pair them together.
Step 4: Assemble the Ice Cream Macarons
Steps
- Cut out disks of the ice cream with the cookie cutter. (For these I used a cookie cutter 1.5 in, 3.81 cm in size)
Place the ice cream onto the flat side of one macaron shell and pipe some Nutella on top of the ice cream disk. Gently place the other macaron shell on top.
Storing your Ice Cream Macarons
Gently place the ice cream macarons in an airtight container.
Store the macarons and the remaining ice cream in the freezer up to a month.
Other Ice Cream Macaron Recipes to Try
Let me Know what you think!
If you try this recipe please tag me on my socials @dayalatreats
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.
How to Make Chocolate Macarons with Nutella Ice Cream
12 ice cream macarons
Overnight
1.5
hoursThese chocolate macarons filled with Nutella ice cream are every chocolate lovers dream! The classic crisp and chewy texture of the macarons is taken up a notch with cocoa powder in the shells and a luscious homemade Nutella ice cream filling.
- Nutella Ice Cream
300 ml | 10 oz Heavy whipping cream
198 g | 7 oz Sweetened condensed milk
30 g | 1 oz Cocoa powder
115 g | 4 oz Nutella
- Chocolate Macarons
100 g | 3.5 oz Almond flour
135 g | 4.8 oz Powdered sugar
10 g | 0.3 oz Cocoa powder
85 g | 3 oz Granulated sugar
85 g| 3 oz Aged egg whites
Directions
- Ice Cream
Gather all needed ingredients and materials
In a cold mixing bowl whip the heavy cream to stiff peaks. Add the sweetened condensed milk and combine. Add the cocoa powder and combine. Add the Nutella and whip until thick and creamy.
Transfer the ice cream mixture to a quarter sheet pan and spread out with a spatula to form an even layer. Cover well and chill for 4-6 hours or overnight.
- Macarons
Sift the almond flour, powdered sugar, and cocoa powder into a mixing bowl. Combine and set aside.
Add the egg whites and a pinch of salt to the stand mixer bowl and whip with he whisk attachment 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, brown food coloring 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.
Let the macarons rest for 15-30 minutes then bake for 20-22 minutes in a preheated oven (300F, 150C).
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 on the flat side of one macaron shell, pipe some Nutella on the ice cream disk, and gently cover with the other macaron shell.
Store the assembled ice cream macarons in an airtight container. Any leftover ice cream can be stored in the freezer up to a month. Use for a future batch of macarons or enjoy by itself.
NOTES
- 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.
- You are able to double this recipe.
